Meatball Sandwiches

Hubby loves meatball subs but I wanted to make a healthier version for him.  So I used ground turkey and snuck in some veggies.


  • 1 lb ground turkey
  • 1 small zucchini, grated
  • 1 large carrot, grated
  • 1 c italian bread crumbs
  • 1/2 c fat-free milk
  • 1/4 c grated parmesan cheese
  • 1/4 c fresh basil, thinly sliced
  • 1 egg
  • 2 garlic cloves, minced
  • Nonstick cooking spray
  • 1 T olive oil
  • 2 T tomato paste
  • 1 – 28oz can low-sodium diced tomatoes
  • 1/2 c water
  • 8 whole wheat hoagie buns
  • 1 c shredded part-skim mozzarella cheese


1.  Place the turkey, zucchini, carrot, bread crumbs, milk, parmesan, basil, egg, and garlic in a large bowl.

2.  Mix the ingredients with your fingers until smooth.  Form into about 16 two-inch balls and place on a sheet of waxed paper.

3.  Coat one large skillet wtih cooking spray and add 1/2 T oilive oil and warm over medium-high heat.  Add half the meatballs and brown 4 to 5 minutes, carefully turn once.

4.  Transfer the meatballs to a plate.  Add teh rest of the olive oil and the remaining meatballs to the same skillet and brown.  Return the first batch of meatballs to the skillet and add the tomato paste.  On low heat, cook 1 to 2 minutes without stirring, until the paste starts to brown slightly.

5.   Slowly add the diced tomatoes and wine or water.

6.  Bring to a slow simmer and cover.  Cook 20 to 25 minutes, until the liquid reduces slightly and the meatballs are cooked through.

7.  Preheat the oven to 400° F.  Cover a large cookie sheet with aluminum foil.  Divide the meatballs amonth the buns.  Sprinkle the meatballs with the mozzarella.  Top with the remaining bread.

8.  Bake for 10 minutes, until the cheese is melted.  Serve immediately.

Let me tell you, these taste fantastic and smell wonderful.  Everyone loved them including the kiddos.  They didn’t even know that there was zucchini and carrots in there.  You couldn’t even taste them.


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