This recipe, in brief: Really liked the meatballs, wasn’t really into the subs.
Honestly, the subs are fine, they’re just kind of messy and not really worth the effort. But I was glad to find that A) these weren’t too dry, despite using turkey breast (which I’ve avoided throughout the project so far and b) lemon zest is a really nice meatball component.
8 ounces 99% lean ground turkey breast
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons whole-wheat panko (I used regular)
1 teaspoon grated lemon rind
1/2 teaspoon onion powder (I subbed chopped scallion)
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 large egg, lightly beaten
1 tablespoon extra-virgin olive oil, divided
2 cups fresh marinara sauce
1/2 cup water
3 garlic cloves, finely chopped
5 ounces fresh baby spinach (I used half spinach, half chard)
2 (2.5-oz.) whole-wheat hoagie rolls, halved horizontally (I used wheat baguette)
4 (3/4-oz.) slices reduced-fat provolone cheese (I used regular fat)
Preheat broiler to high.
Combine first 9 ingredients in a bowl. Shape turkey mixture into 12 meatballs.
Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add meatballs to pan; cook 4 minutes, turning to brown on all sides. Add sauce and 1/2 cup water; cook 7 minutes. Place meatball mixture in a bowl.
Wipe out pan with paper towels; return to medium-high heat. Add remaining oil and garlic; cook 30 seconds. Add spinach; cook 2 minutes, stirring until wilted. Place bread pieces, cut side up, on a baking sheet; top evenly with spinach, meatball mixture, and cheese. Broil 1 minute or until cheese is melted.