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MEATBALLS - GROUND TURKEY - Turkey Meatball Garlic Bread Heroes
Nb persons: 8
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| This recipe is part of our Gourmet Modern Menu for Summer Fair Favorites. FOR TOMATO SAUCE: | |
| 1 (28-ounce) can | whole tomatoes in purée |
| 2 tablespoons | olive oil |
| 1 small | onion, finely chopped |
| 3 | garlic cloves, minced |
| 1 teaspoon | sugar |
| 1/2 teaspoon | salt |
| Purée tomatoes with their purée in a blender. Heat oil in a large heavy pot over medium-high heat until it shimmers, then sauté onion until golden, 5 to 6 minutes. Add garlic and sauté 1 minute. Add tomato purée, sugar, and salt and simmer, uncovered, stirring occasionally, until thickened, 30 to 35 minutes. FOR MEATBALLS: | |
| 3 cups | coarse fresh bread crumbs,, (from 5 to 6 slices firm white sandwich bread) |
| 2/3 cup | whole milk |
| 2 large | eggs, lightly beaten |
| 1 1/4 cups | grated Pecorino Romano,, (about 5 ounces) |
| 3 | garlic cloves, minced |
| 3 tablespoons | finely chopped flat-leaf parsley |
| 1/2 teaspoon | dried oregano |
| 1/2 teaspoon | salt |
| 2 pounds | ground turkey,, (not breast meat) |
| Stir together bread crumbs and milk in a large bowl and let stand for 10 minutes. Stir in eggs, cheese, garlic, parsley, oregano, and salt, then add turkey and blend with your hands until just combined well (do not overmix). Form 1 1/2-tablespoon portions into meatballs and arrange on 2 well-oiled large, heavy, rimmed baking sheets. Preheat broiler. Broil meatballs 3 to 4 inches from heat, turning over once, until golden and just cooked through (165°F on instant-read thermometer), 5 to 8 minutes. FOR GARLIC BREAD: | |
| 5 tablespoons | unsalted butter, softened |
| 2 tablespoons | olive oil |
| 1 tablespoon | minced garlic |
| 1/4 teaspoon | salt |
| 2 tablespoons | grated Pecorino Romano |
| 2 tablespoons | finely chopped flat-leaf parsley |
| 1/4 teaspoon | freshly ground black pepper |
12 hot dog or long potato buns or hoagie rolls
Stir together butter, oil, garlic, salt, cheese, parsley, and pepper in a bowl. Spread about 2 rounded teaspoons garlic butter onto both split sides of each bun. Arrange buns, buttered sides up, on a large baking sheet.
Broil buns, buttered sides only, until golden, 30 seconds to 1 minute, watching closely (buns brown fast).
ASSEMBLE HEROS:
Spoon some sauce on each bun, then top with 4 meatballs (depending on size of buns), and drizzle with more sauce.
COOKS’ NOTES
Tomato sauce can be made up to 2 days ahead and chilled in an airtight container. Reheat before using, thinning with water, if necessary, to desired consistency.
Garlic butter can be made up to 2 days ahead and chilled in an airtight container. Bring to room temperature before using.
Meatballs can be formed 1 day ahead. Put them on a wax paper–lined baking sheet, cover them tightly with plastic wrap, and chill.
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