Zucchini Meatball Sub

Meatball subs are kind of my weakness. 

 So when my kids begged me 

to make them last night,

I admit I got a little nervous. 

Since I've been pretty "good" lately,

I didn't want to let those

gooey meatballs 

lure me into eating way too much

like those little temptresses always do. 

So I improvised,

skipped the bun, 

and created a zucchini sub instead! 

I have to say, 

I think I actually prefer it this way. 

Here's the recipe:

Homemade Turkey Meatballs

One Pound Ground Turkey

One Egg

1/2 Cup Breadcrumbs

Half an Onion (Diced)

1/4 Cup Fresh Grated Parmesan

Couple shakes of Worcestershire sauce

Splash of milk

Italian Seasonings

Garlic Powder

Red Pepper Flakes

Salt & Pepper

*I don't ever really measure seasoning.

So just be generous 

and you'll end up with tasty meatballs.

Mix everything in a large bowl.

Form your meatballs.

Place them on a baking sheet 

(After lining it with foil 

and spraying it down with nonstick spray.)

Bake in preheated oven at 375 degrees 

for about 25 minutes.

Of course you're welcome to make your own sauce

after all, Homemade is Better.

But I took the easy way out this time

and used a jar of whatever was in the pantry.

Now at this point go ahead 

toast your bun or hoagie

and serve it up old school

OR...

Skip the bun (and the carbs)

Grill up a few slices of zucchini instead.

Trust me, 

You won't even miss the bread!

Top with fresh parmesan. 

Enjoy!