Description
These turkey cranberry meatball subs are a sophisticated yet comforting meal perfect for busy weeknights. Lean ground turkey is combined with savory herbs and aromatic onion, then browned and simmered in a tangy cranberry glaze to keep the meat moist and flavorful. Served on toasted hoagie rolls, this dish balances savory and sweet notes for a memorable, wholesome dinner that is quick to prepare.
Ingredients
1 lb Ground Turkey (93/7 blend)
1 cup Cranberry Sauce
1/2 cup Panko breadcrumbs
3 cloves Garlic, minced
1 small Onion, finely diced
1/4 cup Fresh Parsley, chopped
2 tbsp Olive Oil
1/2 cup Vegetable Broth (low-sodium)
Salt and Pepper to taste
4 large Hoagie rolls
Instructions
In a large bowl, combine ground turkey, breadcrumbs, minced garlic, half of the diced onion, parsley, salt, and pepper.
Mix gently until just combined, then form into uniform golf-ball-sized meatballs.
Heat olive oil in a large skillet over medium heat.
Sear the meatballs until browned on all sides.
Add the remaining onions to the pan and sauté until softened.
Stir in the cranberry sauce and vegetable broth to create a glaze.
Simmer until the meatballs are cooked through and the sauce has thickened.
Toast the hoagie rolls and assemble by placing meatballs inside and drizzling with extra sauce.
Notes
Ensure you do not overwork the turkey mixture to maintain a tender meatball texture. You can toast the hoagie rolls with a light brush of butter or olive oil for extra crunch. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 sub
- Calories: 450
- Sugar: 12g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg