Thursday, July 10, 2014

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


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.