Burgers & Sandwiches / Meat / Sauces & Marinades / Turkey

Turkey meatball sandwich w/ salsa & mozzarella

Healthy football food! For serious!

You can’t eat pizza and wings all of the time in front of the game. You could, but it would be incredibly unhealthy. This is a healthy take on a damn good sandwich, and it comes courtesy of Gordon Ramsay’s new cookbook entitled “Home Cooking.” For some reason though, Gordon says that this meatball sandwich is a variation on a burger with ketchup…and NOT just Gordon’s take on a meatball sandwich. Odd.

It is a little different than the typical meatball sandwich in that it calls for a fresh salsa recipe, and not a marinara, giving it a more southwestern or Mexican flare to it.

Also important to note, because we’re saving money in our house and cutting down on calories, fat, etc., I made this dish with turkey meatballs instead of ground beef.

Turkey meatball sandwich w/ salsa & mozzarella

Recipe adapted from Gordon Ramsay’s Home Cooking
Serves 4
Recipe yields between 20-30 meatballs

1 small onion, finely diced
2 garlic cloves, finely sliced
olive oil
1 tsp. chili pepper flakes
1 cup ground turkey
1/4 cup fresh breadcrumbs
3-4 tbsp. milk
4 hoagie rolls
fresh mozzarella, shredded
salt and pepper

1 cup tomatoes, finely chopped
1/2 red onion, finely chopped
1 tbsp. fresh cilantro
1 tsp. white wine vinegar
salt and pepper
olive oil
sugar

Saute onion and garlic in a small pan of olive oil until lightly colored, then add the chili flakes for a minute or two, then set aside to cool

In a large mixing bowl, season the turkey, then mix in the breadcrumbs and milk. Season, then add the onion mixture and combine well. Shape into little meatballs, then chill for 30 minutes to firm.

In the same small frying pan, cook the meatballs over medium-low with a little olive oil for about 10 minutes or until colored and cooked through.

To make the salsa, simply mix the salsa ingredients. Tough, right?

Slice the hoagie rolls open and broil until golden. Put some of the meatballs on the bottom of the roll and spoon over any excess juices from the pan. Top with mozzarella, then return to the broiler to melt the cheese. Once melted, top with the fresh salsa.

Serve.

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