Sneaky Meatball Subs
Try this Sneaky Meatball Subs recipe, or contribute your own.
Try this Sneaky Meatball Subs recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 tablespoon worcestershire sauce
- 1 egg white
- 1/2 teaspoon pepper
- 1 lb ground turkey
- 1/2 teaspoon italian seasoning
- 4 garlic cloves
- 1 small zucchini
- 1 cup marinara sauce
- 1/4 small onion
- 1/2 cup crushed gluten-free rice chex or panko bread crumb
- 5 gluten-free or regular hoagie or hot dog buns
- 5 oz fresh mozzarella cheese
- Carbohydrate 10.833620630956 g
- Cholesterol 78.138702884 mg
- Fat 8.57645611340718 g
- Fiber 1.78537143158668 g
- Protein 28.7861963823215 g
- Saturated Fat 4.10755002574426 g
- Serving Size 1 1 Serving (212g)
- Sodium 497.078336266857 mg
- Sugar 9.04824919936927 g
- Trans Fat 0.802718577631178 g
- Calories 241 calories
Step-by-step
- Grate the zucchini, onion, and garlic in a food processor with the grating blade attached, then remove the contents to a separate bowl. Alternatively, you could use a box grater for the zucchini and onion, and finely mince the garlic, or chop by hand.
- Attach a non-sharp S-blade to the food processor, then return the zucchini mixture to the processing bowl.
- Add the ground turkey, egg white, Worcestershire sauce, Italian seasoning, salt, pepper, and Rice Chex or bread crumbs to the food processor, then pulse to combine. Alternatively, use your hands to mix all the ingredients together in a large bowl.
- Preheat oven to 400 degrees, then place a wire rack over a foil-lined baking sheet, and spray generously with non-stick spray.
- Shape turkey mixture into 15 meatballs, using ~2 Tablespoons of the mixture per meatball. Place onto the wire rack and bake for 20-22 minutes, or until no longer pink in the center.
- Turn the oven to broil, then open up the buns and place three cooked meatballs in the center.
- Spoon marinara sauce on top of the meatballs, then top with 1oz mozzarella cheese per sub.
- Broil until the sauce is warm, and cheese is golden brown.
- To freeze and reheat leftover meatballs: Cool cooked meatballs completely, then place the baking sheet into the freezer until meatballs are frozen solid, anywhere from 30 minutes to 1 hour. Transfer to a freezer-safe container or bag. To reheat, microwave for 4-5 minutes, or place onto a baking sheet and bake for 20-25 minutes at 350 degrees.
Sneaky Meatball Subs: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present to-do list. But even amidst the chaos, I crave satisfying and flavorful dinners that don't require hours of slaving over a hot stove. That's where my Sneaky Meatball Subs come in. They're a game-changer, a quick and easy recipe that packs a nutritional punch and always leaves my family wanting more. The secret? Sneaking in healthy veggies like zucchini, which adds moisture and nutrition without compromising the delicious meatball flavor. These aren't your grandma's meatballs; they're lean, healthy, and surprisingly satisfying.
The beauty of this recipe lies in its versatility. I often adapt it based on what's in my fridge. Sometimes I'll swap the ground turkey for chicken or even a blend of both. Feeling adventurous? Throw in some finely chopped mushrooms or bell peppers for an extra burst of flavor and nutrients. And don’t be afraid to experiment with different cheeses – provolone, pepper jack, or even a sprinkle of Parmesan all work wonderfully. The possibilities are endless! The base recipe, however, remains a consistent winner, providing a perfect balance of savory and slightly sweet, thanks to the subtle sweetness of the zucchini. The entire process, from prep to plate, takes less than an hour, making it a perfect weeknight meal solution. Even better, leftovers are fantastic reheated, allowing for a quick and easy lunch the following day.
Beyond the convenience and taste, these Sneaky Meatball Subs offer a sense of accomplishment. Knowing I've created a wholesome and delicious meal for my family, from scratch, amidst the daily demands of work and motherhood, is incredibly fulfilling. It's a testament to the fact that healthy eating and family time don't have to be mutually exclusive. It's a small act of self-care and love, wrapped in a warm, cheesy, meatball-filled sub. So, if you’re a busy mom, a working professional, or simply someone who appreciates a quick and delicious meal, I highly recommend giving this recipe a try. You won’t be disappointed!
Ingredient Notes: The recipe calls for gluten-free Rice Chex, but you can substitute regular bread crumbs or even crushed gluten-free crackers for a similar texture. I use fresh mozzarella for its creamy melt, but pre-shredded works just as well in a pinch. The marinara sauce is entirely up to your preference; use your favorite store-bought jarred sauce or homemade for a truly personalized touch.
Serving Suggestions: Serve these subs with a side salad for a complete and balanced meal. A simple green salad with a light vinaigrette perfectly complements the richness of the meatballs and sauce. For a heartier side, consider roasted vegetables, such as broccoli, carrots, or bell peppers.
Make-Ahead Tip: The meatballs can be made ahead of time and stored in the freezer for a quick weeknight meal solution. Simply assemble the meatballs, bake them according to the instructions, and then freeze them once they have cooled completely. When you're ready to eat, simply reheat them in the oven or microwave.
Variations: Don’t be afraid to experiment with different herbs and spices to customize your meatballs to your liking. A dash of red pepper flakes will add a touch of heat, while a sprinkle of oregano or basil can add depth of flavor.
Leftovers: Leftover meatballs and subs are best enjoyed within 2-3 days. You can store them in the refrigerator in an airtight container.
I hope you enjoy this recipe as much as I do. Let me know in the comments if you give it a try and how it turned out!
