These are by far one of my honey’s favorite things I can make. The sandwiches are slightly spicy, garlic rich, and savory.
You also do not have to make a sandwich with the meatball mix! You can fry it up and add it to spaghetti or lasagna. Adding some home made tomato sauce and creating an Italian style meatloaf is pretty awesome too!
A great thing about this meatball mix, is it will keep in the fridge (2-4 days) or freezer (1 week) till you are ready to use it or you can precook the patties and leave them for about a week before the need to be used. My honey actually likes me to pre-make the patties because the flavors develop more over the first 1-2 days before he makes the sandwich to take to work and he wears, they are better as leftovers!
1 Recipe Meatball Mix (listed below)
1 Loaf French Baguette (or sandwich roll of your choice)
1 Recipe Garlic Butter (listed below)
1lb Ground Turkey (I find it holds together the best, but you can use whatever kind of ground meat you like)
1 cup 0%Fat Greek Yogurt (I use Fage)
1 cup Italian Style Breadcrumbs
4 Cloves Finely Minced Garlic
5-6 Fresh Basil Leaves – Finely Chopped (I like lemon basil for this)
1 tablespoon Fresh Chopped Rosemary
1-2 tablespoons Dry Italian Seasoning
Cayenne Pepper (to taste – I like it spicy so I use about 1 teaspoon or so)
Crushed Red Pepper Flake (to taste – I like it spicy so I use about 1/2 a tablespoon or so)
1/2 cup Mozzarella
1/2 cup Ricotta
1/2 cup Finely Shredded Parmesan
1-2 Eggs ( add last – depending on the moisture of the mix)
3 tablespoons Butter (soft, room temperature)
2 Large Cloves Garlic (pressed through a garlic press)
1 tsp Dried Parsley
1 tsp Granualted Garlic
You can make the garlic butter well ahead of time and keep in the fridge, just combine all noted ingredients and put in a Tupperware container for up to 2 weeks.
For the meatball mix: Start by making sure the meat is slightly cold still, as this will hold more moisture.
1) Combine in a glass bowl the first 9 ingredients, from the ground turkey to the crushed red pepper flake
2) Once combined, add the cheeses and see how moist the texture is. You do not want the mix to be so wet it is runny, but it should remind you of a stiff biscuit dough. If the mix is still kind of dry add 1 egg, check again and add a 2nd egg if needed.
3) Once the mix is ready hand form 6 patties. Each patty should be about 2×3 inches and maybe 3/4″ thick.
4) Heat oil of your choice on medium high heat in a large skillet which has a lid (I use grape seed because it has a nice sweet flavor and heats really high without burning)
5) Drop meatball patties into oil and let brown about 6-8 minutes on first side, when you flip the patties, turn the heat down to medium and place the lid on the pan to help finish cooking while sealing in moisture
6) While waiting for the patties to finish, turn your boiler on, and cut your baguette or rolls and spread with garlic butter. Place on cookie sheet and place under broiler for 4-6 minutes, until slightly golden
7) Remove the patties from the pan and allow to cool on paper towels for about 2-4 minutes so the juices redistribute.
Once cooled slightly, begin to BUILD!
Stack a patty with lettuce, tomato, or even marinara sauce is a nice touch. I like a little pepperoni and red peppers, but you can top them with anything you want. It is a great base for an amazing sandwich (and more)!