These spicy meatball subs are quite the man pleaser in our house…meat, cheese, and very few dishes to wash. They are a perfect, quick, weeknight meal. I usually make them from ground turkey, but ground beef would work great also. I’d suggest using at least 93% lean though…otherwise your sauce will likely get a bit greasy.
1 ¼ pounds ground turkey
¾ cup grated parmesan cheese, divided
½ cup breadcrumbs
3 tablespoons fresh parsley, chopped, divided
1 tablespoon fresh oregano, chopped
1 teaspoon fennel seeds
1 teaspoon garlic powder
1 teaspoon onion powder
1¼ teaspoon red pepper flakes, divided
¼ teaspoon salt
¼ teaspoon pepper
1 15-ounce can tomato sauce
1 cup chicken stock
1 cup grated mozzarella cheese
4 sub rolls
In a large bowl, combine the turkey, ½ cup parmesan cheese, breadcrumbs, egg, 1 tablespoon parsley, oregano, fennel seeds, garlic powder, onion powder, ½ teaspoon red pepper flakes, salt, and pepper. Roll into 12 meatballs, about 1½ to 2 inches wide, and flatten each a little so that it’s more oval shaped (this helps it fit in the sub better).
Bring the tomato sauce, chicken stock, and ¾ teaspoon red pepper flakes to a medium boil in a deep saucepan. Add meatballs and cook, stirring occasionally, for about 13 minutes, or until they are cooked through. Meatballs should be mostly covered while they are cooking; add additional chicken stock if your saucepan is a bit wider and this is not the case.
Meanwhile, lightly toast sub rolls. Top each with 3 meatballs, the remaining parmesan cheese, mozzarella cheese, and garnish with remaining parsley.
Source: the little kimchi pierogi.