Turkey Meatball subs

Ok.. so yesterday I came home form work and wondered what I was going to make for dinner.

As usual I was craving something trashy AND delicious. After a quick inventory check of the freezer I found three 1lb packs of ground turkey I apparently bought at Costco, a third of a loaf of french bread that had petrified since I bought it 2 weeks ago, and a garden overflowing with fresh herbs. I'm not usually a fan of ground turkey... its kind of bland and doesn't behave like ground beef or pork... but it does have the capacity to taste sort of like ground veal... if you treat it correctly. So an idea hatched... I could make ground turkey meatballs with sausage spices and glaze them in a wine and stock combination that would make them taste like... well, like a delicious baby cow. Sorry PETA, but I like to eat animals, especially the delicious babies. I just can't always afford veal, so I have learned to find substitutes.

These meatballs were totally delicious... delicious enough that I decided to start my own food blog today. I hope you enjoy this fast and easy recipe. These are the kind of meatballs that make you get out of bed at 2:00am...shuffle to the kitchen and eat them straight from the fridge illuminated only by the light form the open refrigerator door (well, thats what they made ME do anyway).

Sorry I didnt get any pics of these beauties... but hey, it's my first post... I promise pictures in the future

Turkey Meatball Subs

Meat balls
1 lb ground turkey
1 cup of VERY dry French bread chunks
6 large fresh basil leaves
2 Tbsp fresh rosemary
1 Tbsp fresh thyme
¼ cup fresh parsley
4 cloves Garlic
1 Tbsp Crushed fennel seeds
1 ½ tsp salt
1 egg

Sauce
1 Tbsp olive oil
1 Tbsp crushed red pepper flakes
1 tsp Better than Bouillon stock base (Mushroom or Beef)
1 cup red wine
1 jar prepared Marinara Sauce

Hoagie Rolls
Parmesan Cheese
Sliced Provolone cheese

1. In a food processor combine dry bread chunks, fresh herbs and garlic. Process until very fine (this allows the bread to absorb all the oils from the herbs). In a large mixing bowl combine breadcrumb mixture, turkey, fennel, salt and egg. Mix with hands until well blended.

2. Form meat into golf-ball sized balls and place on a sheet of wax paper. In a large NON-STICK skillet, heat olive oil and crushed red pepper flakes over medium high heat until pepper flakes begin to sizzle. Add meat balls and cook, turning meatballs occasionally until meatballs are browned on all sides, about 15-20 minutes. Mean while, In a large glass measuring cup (or small glass bowl) combine stock base and red wine. Microwave on High for 1 minute, remove from microwave and stir until stock is dissolved in the wine.

3. Add stock/wine mixture to skillet and cook over medium high heat, tossing meatballs to coat until wine is reduced to a shiny thick glaze that coats the meatballs. Add Marinara Sauce and heat cook until sauce is heated.

4. Preheat Broiler. Slice open a hoagie bun and line with slices of provolone. Top with 4 meatballs, marinara sauce and sprinkle with parmesan cheese. Top with sliced provolone and broil 1 – 2 minutes until cheese is melted and browned. Serve Hot with lots of napkins!