All summer long I’ve been mulling over a recipe for a turkey meatball sub in my mind but just couldn’t quite get it until recently. I LOVE meatball subs but they are so full of bad calories that I just had to find a way to make it healthy. Now to be honest, if you wanted to be super healthy, you’d skip the bun and though it would taste just fine, I wasn’t willing to do that on the day I made these!
There’s a LOT going on in this meatball sub. That’s not to say that it’s difficult or time consuming to make, not at all. There’s just lots of flavours, textures, fresh herbs and all that good stuff. The meatballs are gluten-free. I did not add egg or bread crumbs and instead used a slightly different prep procedure that still allowed them to stick together beautifully. I added lots of fresh cilantro as well. I don’t cut it up finely because when I take a bite into my meatball, I like that explosion of flavour in my mouth and you always get that with fresh herbs. The coriander did it’s job in ensuring every bite was extra special.
I had a big bag of red pearl onions so I used those but a regular white sweet onion is just fine. Don’t forget to use your parchment paper so the meatballs don’t stick to the baking sheet.
I love these ingredients I put together for the coleslaw. The pineapple complements the turkey so well and the bok choy and cabbage give it some crunch and a nice colour.
For those who want a little sauce on their meatballs, I simply combined equal parts of Greek yogurt and Smoky Chipotle Sauce. Like I said, there are a lot of flavours going on in this sandwich! They all come together beautifully though, and I have to say, I love the feeling of eating a guilt-free sub!
This dish will be great year round and with football season coming up, I hope you’ll introduce it to your hungry game watchers. Cheers!
- [b]TURKEY MEATBALLS[/b]
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 lb. extra lean ground turkey
- 1/4 bunch of cilantro leaves, chopped
- 4 French-style rolls or hoagie buns, split and toasted
- 4 slices of one ounce Monterey Jack cheese with jalapeno chili peppers
- 1 avocado, halved, seeded, peeled and thinly sliced
- 2 heads of baby bok choy, trimmed and thinly sliced
- 1 cup shredded red cabbage
- 1 cup of fresh pineapple, chopped
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon honey
- 1/2 red Thai chili pepper, seeded, finely chopped
- [b]YOGURT DRESSING[/b] (Optional)
- 1/2 cup low fat Greek yogurt
- 1/2 Smoky Chipotle Sauce
- Heat half the oil in a small frying pan over a medium heat. Add the onion and a pinch of salt and cook for five minutes, or until softened. Add the garlic and spices and cook for a further two minutes. Remove from the heat, tip into a bowl and leave to cool.
- Once the onion mixture has cooled, add the turkey and coriander and mix thoroughly. Using wet hands, shape the mixture into 8 golf-ball sized balls and then transfer to a baking tray and cover with cling film.
- Refrigerate for 15-30 minutes; this will help the meatballs to firm and will stop them from falling apart during cooking.
- Preheat the oven to 400F. Heat the remaining oil in a large, non-stick frying pan and fry the meatballs for 2-3 minutes, turning occasionally, until golden-brown on all sides.
- Transfer the meatballs to a clean baking tray and cook in the oven for 10-12 minutes, or until cooked through.
- While meatballs are cooking, prepare slaw
- Mix together baby bok choy, red cabbage and pineapple.
- In a small bowl combine apple cider vinegar, honey and chili pepper. Add to bok choy mixture, stirring well.
- Put cheese slices on buns and place under broiler under toasty. Add 2-3 meatballs per bun and top with coleslaw. Add sliced avocado if desired.
- Combine yogurt and chipotle sauce to make a creamy dressing, drizzle over meatballs if desired.