WEEKDAYS 1e|12c|p

Turkey Meatballs with Tomato Sauce and Provolone Hero

Daphne Oz
Servings: 8
30 to 60 min

This dish is so good the leftovers might not make it to the freezer for later.

  • Ingredients
  • step-by-step directions
Turkey Meatballs with Tomato Sauce and Provolone Hero
  • 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
  • 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.
  • 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.
  • 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.
  • 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. 
  • 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.
  • Toast the buns, cut side down, in the leftover meatball juices in the pan.
  • To Top: Add meatballs and a generous amount of sauce to a hoagie roll, then top with provolone cheese and parsley.
rate this recipe

Latest Recipes