For several weeks during my maternity leave, my go to meal was meatball subs. We’d buy a few baguettes from the bakery in our neighborhood and top them with IKEA meatballs and tomato sauce and fresh mozzarella from Trader Joe’s. Oh, and a little fresh basil from our plant too. Getting to the bread store and Trader Joe’s was quite the adventure at that point! These sandwiches were immensely satisfying and so easy to quickly assemble whenever I needed a comforting meal. Now I have very fond memories of meatball subs and decided it was about time I make some with homemade meatballs and a little goat cheese and mushroom twist!
I packed my turkey meatballs with pancetta and sun dried tomatoes to make them extra special and juicy. Then I nestled the meatballs on lovely sliced baguettes in between a goat cheese spread and sautéed mushrooms. These are huge sandwiches that are a little tricky to eat but so worth it!
Meatball Subs with Goat Cheese and Mushrooms
4 ounce pancetta
1 small red onion, chopped
3/4 cup chopped sun dried tomatoes
1/2 cup breadcrumbs
1 1/2 pounds ground turkey
1 large egg
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 tablespoon olive oil
16 ounces mushrooms, sliced
6 ounces goat cheese
1/2 cup grated pecorino romano cheese
1/4 cup milk
1 1/2 baguettes, cut into 5 sandwich-sized pieces, sliced in half
To make the meatballs, heat oven to 350°F. Place pancetta in a medium nonstick skillet over medium heat and sauté for 5 to 7 minutes or until crispy. Drain on paper towels and then place in a large bowl. Add onion to the same skillet with the pancetta grease and sauté for 5 to 7 minutes or until tender. Place onions, sun dried tomatoes, breadcrumbs, ground turkey, egg, basil, oregano, and salt in the large bowl with the pancetta. Mix gently but thoroughly and form mixture into 15 meatballs; place meatballs on a large grease baking sheet. Bake at 350°F for 32 to 38 minutes or until cooked through and the centers are no longer pink.
To assemble the subs, heat olive oil over medium heat in a large nonstick skillet and sauté mushrooms for 10 to 12 minutes or until tender and all liquid has evaporated. Place goat cheese, pecorino romano cheese, and milk in a small bowl and mix until smooth. Spread goat cheese mixture on bottom slice of each piece of sandwich-sized baguette. Top with 3 meatballs each and evenly sprinkle mushrooms on top. Place top halves of the baguette pieces on top. Makes 5 meatball subs.
Nutrition: 693 calories, 28.2g fat, 4.4g fiber, 55.0g protein per sandwich
Cost: $3.95 per sandwich