Turkey Meatball “Hoagies”

Turkey Meatball “Hoagies”

Turkey Meatball “Hoagies”

You will need two recipes actually, the “breadcrumbs” are here. (Italian Breadcrumbs great resources for other recipes as well?)

For the Meatballs:

2lbs ground turkey

2 eggs

3 tbsp Italian “breadcrumbs”

1 tsp basil

1 tsp oregano

To make the meatballs, mix the ground turkey well in a medium sized mixing bowl. Crack in the eggs, then add the breadcrumbs, basil, and oregano. Mix, with your hands, until well combined.

Form the meat mixture into 12 plum sized balls (6 per pound of meat, in case you’re scaling the recipe).

For the sauce:

10 garlic cloves

1/3 cup olive oil

2 28oz cans of crushed tomatoes (I like Red Pack and Tuttorosso??both are SCD legal)

56oz water (2 crushed tomato cans filled)

1 tbsp basil

2 tsp oregano

1 tsp parsley

tsp rosemary

tsp thyme

tsp crushed red pepper, optional

Add olive oil to a large saucepan (I use a5.5qt) and heat to low. Finely chop garlic, add to oil in the pan, and saute until lightly browned, being careful not to let it burn.Open up two cans of crushed tomatoes and once the garlic is browned, pour them into the pan. Fill each tomato can up with water and add to the pan. Add the herbs and crushed red pepper to the sauce and stir well

Place the meatballs directly into your sauce. Cover the pan (with a wooden spoon in the way so some water can boil out). Let simmer and reduce for at least 4-6 hours, stirring occasionally to avoid boiling or burning the sauce

For the “bun” you will need:

1 zucchini, shredded

1/4 cup onion, minced

2 1/2 Tbls Italian “breadcrumbs”

1 egg

Ghee for frying

Directions for the Bun

Beat egg in a bowl. Mix all other ingredients in same bowl. Heat large skillet or griddle over medium heat. Add a little ghee and spread over pan. Form ingredients into 4-inch ?buns.? You don?t want to make them much bigger or they are hard to flip. Another option is making a couple 3-inch round disks. Let cook for 3 minutes. Flip and cook for three more minutes. Assembly time! Zucchini “bun”, smear of leftover tomato sauce topped with turkey meatballs.

Let me know how they turn out.

About the Author: Marshall Ray

Marshall Ray is a Certified Strength and Conditioning Specialist (CSCS), Level 2 Poliquin International Certified Strength Coach (PICP), Biosignature Practitioner and a certified Precision Nutrition Coach (Pn1). He is the founder of Faster Fitness and co-founder of Femme Fit. He's passionate about building a community of people who love fitness and taking control of their health.