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.

Martha’s One-Pan Pasta

I have a confession, I love Martha Stewart.  Actually, I love Martha Stewart’s brand, it is the epitome of all things food, craft and beyond.  Usually, if I come across a recipe with her name attached, it is pretty tasty but often too complicated for a weeknight meal.  During one of my many 10pm Pinterest marathons, I came across a beautiful picture of fresh tomatoes, basil, and other fresh ingredients with the title “one-pan pasta”.  When I clicked through and discovered it was Martha, I knew I had to put it on my meal plan.  This is the perfect weeknight meal, and I was able to prep everything earlier in the day, the actual cooking time is less than 10 minutes!  I added some sliced chicken for extra protein, next time I think I will add chicken sausage instead.  Oh, and I tried to photograph mine to make it very Martha, it just looks so pretty!  Below is my adapted recipe, here’s the link to the original:  http://www.marthastewart.com/978784/one-pan-pasta.


One-Pan Pasta (4 Servings)


  • 1 box long pasta (I used whole grain spaghetti)
  • 10-12 ounces cherry or grape tomatoes, halved or quartered if large
  • 1 onion, thinly sliced (about 2 cups)
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon red-pepper flakes
  • 2 sprigs basil, plus torn leaves for garnish
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • Coarse salt and freshly ground pepper
  • 4 1/2 cups water
  • Freshly grated Parmesan cheese, for serving


  1. STEP 1

    Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.

  2. STEP 2

    Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.