Sunday Supper & More

Mini-meatball subs

(Sheryl Julian/Globe Staff)
January 19, 2011

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Serves 6 with leftovers

You can cover the filled sandwiches with provolone cheese (you’ll need 12 slices or about 3/4 pound), then slide the sandwiches under the broiler for a minute or two to melt the cheese.


2 tablespoons olive oil
1 can (28 ounces) imported whole tomatoes, with their juices, crushed in a bowl
Salt, to taste
1/2 teaspoon crushed red pepper, or to taste

1. In a large flameproof casserole, heat the oil. When it is hot, add the tomatoes. Cook, stirring constantly, for 2 minutes. Lower the heat, set on the cover askew, and simmer, stirring often, for 10 minutes, or until the sauce is slightly reduced.

2. Taste for seasoning. Add more salt or red pepper, if you like.


Vegetable oil (for the sheet)
3 cups bread cubes (from about 5 slices sandwich bread)
1/2 cup milk
2 pounds ground dark meat turkey
3 eggs, beaten to mix
2 cloves garlic, chopped
1 cup grated Parmesan
1/2 cup coarsely chopped parsley
2 teaspoons salt
1 teaspoon pepper
1/4 cup vegetable oil
6 sub rolls or other 8-inch soft rolls, halved vertically down the center

1. Set the oven at 450 degrees. Lightly oil a rimmed baking sheet (preferably nonstick).

2. In a bowl, combine the bread and milk. Stir well; set aside for 10 minutes.

3. In another larger bowl, combine the turkey, eggs, garlic, Parmesan, parsley, salt, and pepper. Squeeze the bread with your fingers to break it up. Add it to the turkey mixture and mix with your hands to blend them thoroughly.

4. Using wet hands, shape 48 walnut-size balls. Transfer them to the baking sheets. Brush the balls with vegetable oil. Bake the meatballs for 20 minutes, turning once, or until they are golden and cooked through. Set aside 12 meatballs for the soup.

5. Set the rolls on each of 6 plates. Add 6 meatballs to each one. Ladle sauce on top.

Sheryl Julian