As the weather cools off, the comfort food rolls out, like these serious subs. Turkey meatballs are easy to shape and smother with saucy marinara and gooey cheese.
Contains: milk, eggs, wheat.
Note: The turkey meatball mix may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Turkey meatball mix (see note below)
What You'll Need
Chile flakes (optional)
Preheat the oven to 400°F. Line a sheet pan with parchment or foil.
Smash and peel 3 cloves of garlic. In a wide sauté pan over medium-high heat, warm 3 tablespoons olive oil. Add the garlic and fry until fragrant, 30 seconds. Remove and discard the cloves. Add the spinach, one handful at a time, and sauté until wilted, 2 minutes. Transfer the spinach to a bowl and let cool slightly. Using the back of a spoon, squeeze out most of the moisture from the spinach and discard the liquid.
Add the turkey meatball mixture and stir gently to combine. Roll the mixture into meatballs about 1 inch in diameter and set on a plate.
Return the pan to medium heat, and warm 1 tablespoon olive oil. Add the meatballs and sear until browned, turning once, 3 minutes per side. Add 1½ cups of the tomatoes, stirring to scrape up any browned bits from the bottom of the pan, and season with a pinch of salt. Bring to a simmer to warm through. Remove from the heat.
Meanwhile, cut the baguette into 3 evenly sized rolls, and split them in half lengthwise. Place them on the prepared pan, ladle some sauce into each roll, stuff with 3 spinach-turkey meatballs, and drizzle with more sauce. Top with the provolone slices, breaking them in half to fit. Transfer the pan to the oven to melt the cheese and warm the bread, 4 to 5 minutes.
Transfer the meatball subs to plates. Sprinkle with chile flakes, if you want some heat, and serve warm.