• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
10
Nutritional Information

Per serving

Calories:
642
Protein:
46 g
Fat:
33 g
Carbohydrates:
40 g

Credit
Recipe by Isabelle Boucher of Crumb blog (www.crumbblog.com).

Serves: 4
  1. Preheat oven to 450oF (230oC).
  2. Line a large baking sheet with aluminum foil, and spray lightly with cooking spray (or brush with a little canola oil, if you prefer).
  3. In a large mixing bowl, combine the ground turkey with egg, breadcrumbs, parmesan, parsley, oregano, basil, salt and pepper. Using your hands, gently mix until combined. Divide the mixture into 12 equally-sized portions, and roll into meatballs. Arrange the meatballs on the prepared baking sheet.
  4. Bake the meatballs in the preheated oven for 15 minutes, or until they’re browned on the outside and cooked to an internal temperature of 165oF (74oC).
  5. In a large heavy-bottomed skillet set over medium-high heat, bring the marinara sauce to a simmer. Add the cooked meatballs to the pan, and gently stir to coat them with sauce. Remove from heat, cover, and set aside to keep warm.
  6. Meanwhile, slice the rolls lengthwise and brush the cut surfaces with a little olive oil. Place a slice of cheese on each half, and place under a hot broiler for 1-2 minutes or until the cheese is melted.
  7. To assemble the sandwiches, place three meatballs on each bottom bun, spoon a little marinara overtop, then finish with a top bun. Serve immediately with a simple green salad.

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