I love meatball subs. Especially when served with good, Italian, rolls and quality provolone. And even more especially when I don’t have to stand over a hot stove or wait around a hot oven to eat them. This makes it all possible.
1 small onion
1.25 pounds ground turkey (actually, we usually get ours in a 1.3 lb container – but the proportions should be fine)
¼ cup Italian style bread crumbs
1 teaspoon Worcestershire sauce
¼ cup grated parmesan
¼ cup fresh, finely chopped Parsley (actually, I like to use the fresh tubed herbs for stuff like this – they’re great if your grocery store carries them – in which case I’d use about 2 Tablespoons)
1 jar of your favorite spaghetti sauce (or homemade)
28 oz. of crushed tomatoes
provolone cheese, sliced
- Pour sauce and crushed tomatoes into slow cooker.
- Place the ground turkey in a big bowl and make a well in the middle.
- Add all of the remaining ingredients with the egg being last, and then mix it well (don’t forget to take off your rings!) until everything is incorporated. Then STOP. Avoid the temptation to overmix.
- Roll 12 meatballs with the palms of your hand and place into slow cooker.
- Cook on low 6-8 hours.
- Serve with fresh provolone cheese on hoagie rolls.