Turkey Meatball Sandwiches on Garlic Bread

Well, after a couple month hiatus, I am finally back in the swing of things.  Between the holidays and lack of sleep, blogging went on the back burner.  My next few posts will be a few recipes I’ve done over the past month or so and failed to immediately post.  This recipe was so good, it was worth every single calorie!  The best part is this recipe made enough for two dinners, always a bonus on my end!  The first night, I bought rolls in the Safeway bakery department and night #2 I had picked up a sourdough roll at Target.  I actually liked the Target bread better!  A little trick I’ve discovered is I scoop out some of the bread on the inside so the meatballs sit better and the sandwich isn’t so “bready”.  I would love to say that this also cuts a few calories but that bread ended up becoming a snack while I prepped, whoops.  On to the good stuff, here’s the recipe..thanks to Alaska from Scratch blog!  My edits:  I added 1/2 cup plain nonfat greek yogurt to the meatball mixture, I omitted basil (mainly because I forgot it at the store) and I used pasta sauce instead of making my own (I’m sure homemade would be amazing, but it wasn’t happening).  



Turkey Meatball Subs on Toasted Garlic Bread Buns

 (Courtesy of Alaska from Scratch http://www.alaskafromscratch.com/2013/09/12/turkey-meatball-subs-on-toasted-garlic-bread-buns/)

Yield: About 6 Sandwiches

Ingredients (M2F edit – add 1/4 cup greek yogurt)

    • 1 1/2 pounds lean ground turkey
    • 2 eggs
    • 1/4 cup breadcrumbs
    • 1 teaspoon dried oregano
    • 2 tablespoons fresh basil, minced
    • 1 teaspoon cumin
    • 1 1/2 teaspoons dijon mustard
    • 1/2 teaspoon salt
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon cayenne pepper (optional)
For the Sauce: (M2F edit:  buy store-bought pasta sauce)
    • 1 tablespoon olive oil
    • 2 cloves garlic, chopped
    • 1 (15oz) can plain tomato sauce
    • 1/2 teaspoon red chile flakes (or to taste)
    • 1 teaspoon sugar
    • salt to taste (my tomato sauce already includes a fair amount of salt, so I didn’t need much, maybe 1/4 teaspoon; some tomato sauces have less so you may need to add more)
    • 6 ounces mozzarella, shredded
    • 2 tablespoons fresh basil, chiffonade
For the Garlic Bread Buns:
  • 6 long sandwich rolls
  • 1 garlic clove, minced
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons butter, melted


    1. Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil or parchment.
    2. To a large bowl, add the ground turkey, eggs, breadcrumbs, oregano, basil, cumin, mustard, salt, garlic powder, pepper, and cayenne, if using. Mix together until combined. Shape mixture into 2-3 inch meatballs and place them on the prepared baking sheet. Bake for 20-25 minutes until cooked through and browned.
    3. Meanwhile, make the sauce by heating the olive oil in a 12-inch cast iron skillet over medium heat. Add garlic and pepper flakes, stirring, one minute, or until fragrant but without browning the garlic. Add tomato sauce to the pan, followed by sugar and salt. Turn heat to medium-low and allow to simmer until the meatballs are finished baking.
    4. When the meatballs are done, add them to the skillet with the sauce. Spoon the sauce over the meatballs to coat.
For the Buns:
  1. Turn the oven up to broil. In a small bowl, combine the garlic, olive oil, and butter. Brush the garlic butter mixture onto the insides of the buns and broil until toasted and browned. Remove from oven.
  2. Place 2 or 3 meatballs onto each toasted bun. Spoon some additional sauce over top of the meatballs. Top with shredded mozzarella and return the sandwiches to the broiler for another minute or two, until the cheese is melted and slightly browned. Remove from oven and sprinkle with fresh basil. Serve promptly.

Strawberry Muffins

So last week, they had an amazing deal on strawberries and of course by today, they were starting to get a little too ripe and sad looking.  After about 30 seconds of searching, I found a recipe with Greek yogurt as an ingredient, and I was sold!  I am slightly obsessed with Greek yogurt at the moment, I use it as a sour cream substitute (it fooled my husband, so it really does taste like the real thing), I used it in the turkey meatballs earlier this week (still need to post) and now I used it in muffins.  I am pretty sure it actually has magic powers, but I have yet to confirm that.  Oh and most importantly, Little Man E loves plain greek yogurt, which during this ugly teething phase, I’m happy to give him anything as long as he eats it!  Anyway, back to the muffins.  This recipe is incredibly light and airy, and the almond extract adds a delicious warmth and richness to the strawberry flavor.  I think this is the perfect toddler recipe, but if you haven’t introduced nuts, I am sure omitting the almond extract would taste great too!  This is a slightly modified recipe from http://penguinsandcupcakes.tumblr.com, and it made 12 regular sized and 18 minis total.


Strawberry Yogurt Muffins (makes 12 standard muffins, plus 18 mini)


2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
½ tap. Salt
¼ cup butter
¼ cup vegetable oil
¾ cup sugar
1 egg
1 cup plain greek yogurt
½ tsp. almond extract
1.5 cups chopped strawberries (toss in sugar if they are a bit sour)


Preheat the oven to 450 degrees F. In the bowl of an electric mixer, cream together the butter, sugar and oil until smooth.  Add the egg, yogurt and almond extract and mix until combined.

In a separate bowl, combine the first four dry ingredients. Slowly add the dry mixture into the wet mixture.

Add the strawberries and fold in, do not mix.

Place paper muffin liner in your muffin tins. Use a ¼ cup scoop to fill the liners.

Bake for 10-12 minutes or until tops are golden.