It’s funny how certain recipes become such a staple, but I haven’t had the chance to blog about them. I don’t know if it’s just how easy the recipe is to make or the fact that I’m counting down the seconds until I can get this sandwich in my belly, either way, it’s finally time to share one of my go-to favorite recipes. I’ve definitely shared the meatball recipe before, but this is the perfect use for any of your leftover meatballs. While I prefer to toast/ broil them if I’m home making dinner, but they’re easy to warm up in the microwave for lunch at work. And they might even taste better the next day!
3 tablespoons olive oil
2 ounces pancetta, finely diced
1/2 yellow onion, finely diced
1 pound ground turkey
1/2 cup freshly grated Romano cheese
1/4 cup chopped fresh flat-leaf parsley
1/4 cup plain bread crumbs
1/4 cup chopped sun-dried tomatoes
2 eggs, lightly beaten
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 can of your favorite tomato sauce
1 cup shredded mozzarella cheese
6 wheat sandwich rolls
Preheat the oven to 450 degrees F.
Heat the olive oil in a large, heavy skillet over medium-heat. Add the pancetta and cook for 2 minutes. Add the onion and cook until the pancetta is crisp and the onion is tender, about 4 minutes more. Remove from heat and let cool.
In large bowl, combine the pancetta and onion mixture with the remaining meatball ingredients and stir to combine. Form the turkey mixture into balls about 2 inches in diameter, using about 2 tablespoons for each, and place on foil-lined and greased baking sheet. Bake for 20 minutes.
Heat the tomato sauce on medium high until warm. Add cooked meatballs to sauce, tossing to ensure that each meatball is covered.
Slice each sandwich roll in half and remove some of the extra bread in the middle. Coat each side of the sandwich with a spoonful or two of tomato sauce. Add three meatballs to each sandwich. Sprinkle with as much or as little mozzarella cheese as desired. Toast in the oven for 10 minutes, until cheese is melted.