WEEKDAYS 1e|12c|p

Daphne Oz's Turkey Meatballs with Tomato Sauce and Provolone Hero

Turkey Meatballs Tomato Sauce Provolone Hero Michael Symon
Have some now and freeze the rest for later!
skill level
Easy
time
30-60min
servings
8
cost
$
Contributed by :
This dish is so good the leftovers might not make it to the freezer for later.
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ingredients
  • For the Tomato Sauce:
  • 1 yellow onion (sliced)
  • 3 cloves garlic (finely sliced)
  • 1 28-ounce can crushed San Marzano tomatoes
  • 1 pinch chili flake
  • salt and pepper to taste
  • For the Turkey Meatballs:
  • 1 pound ground white turkey meat (you can also use dark or a mix)
  • 10 ounces cremini mushrooms (finely chopped)
  • 1/2 large onion (finely diced)
  • 1/4 cup bread crumbs
  • 1/4 cup walnuts (ground)
  • 1/2 cup Parmigiano cheese (grated)
  • 4 garlic cloves (finely chopped)
  • hoagie rolls
  • 1/3 cup parsley (finely chopped)
  • 1/4 cup olive oil (plus more for cooking)
  • salt and pepper to taste
  • To Top:
  • provolone
  • chopped parsley
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 yellow onion (sliced)
    3 cloves garlic (finely sliced)
    1 28-ounce can crushed San Marzano tomatoes
    1 pinch chili flake
    salt and pepper to taste
    For the Tomato Sauce: In a heavy bottomed pot, add olive oil and saute the onions and garlic over medium heat. Once the onions are translucent and soft, add the pinch of chili flakes and toast for one minute. Add the tomatoes and bring to a boil, then reduce to a simmer. Cook for 10-15 minutes over a low heat until the sauce is thick.
  • 2
    1/2 large onion (finely diced)
    4 garlic cloves (finely chopped)
    10 ounces cremini mushrooms (finely chopped)
    1/4 cup Olive Oil
    For the Turkey Meatballs: Preheat a saute pan over medium-high heat and saute the onions, garlic and mushrooms in olive oil. Once thoroughly cooked through, about 5-7 minutes, remove mushrooms from the heat and allow to cool.
  • 3
    1 pound ground white turkey meat
    1/4 cup bread crumbs
    1/4 cup walnuts (ground)
    1/2 cup Parmigiano cheese (grated)
    1/3 cup parsley (finely chopped)
    Salt and pepper
    Mix the turkey meat, mushroom mixture,  parsley, cheese, walnuts, bread crumbs and salt and pepper in a large bowl. Using a tablespoon as a measuring aid, heap the spoon with the turkey mixture and form balls. Use all the mix to make meatballs.
  • 4
    Olive Oil
    In a large skillet, heat a few tablespoons of olive oil over medium-high heat and add the turkey balls, working in batches so as not to overcrowd. Brown on all sides. 
  • 5
      
    Once the meatballs are browned, transfer to the tomato sauce and let the flavors meld over a low simmer, for at least 10-15 minutes.
  • 6
    hoagie rolls
    Toast the buns, cut side down, in the leftover meatball juices in the pan.
  • 7
    provolone
    chopped parsley
    To Top: Add meatballs and a generous amount of sauce to a hoagie roll, then top with provolone cheese and parsley.
 
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