Saucy Turkey Meatball Sandwiches
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Saucy Turkey Meatball Sandwiches

Saucy Turkey Meatball Sandwiches

with Parmesan and Spring Mix Salad

A great meatball sandwich is worth getting a little messy for! Cheesy, marinara-sauced turkey meatballs are the perfect filling for a delicious umami-rich sandwich that will have your tastebuds singing.

Allergènes:
Blé
•Orge
•Lait
•Avoine
•Seigle
•Sésame
•Soya
•Sulfites

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion

250 g

Dinde hachée

2 pièce(s)

Pain à sandwich

(Contient Blé, Orge Peut contenir Noix, Sésame, Soya)

28 g

Croûtons

(Contient Lait, Blé Peut contenir Soya, Arachides, Crustacés, Sésame, Oeuf, Moutarde, Poisson, Noix, Sulfites)

2 cs

Chapelure italienne

(Contient Avoine, Seigle, Sésame, Soya, Blé, Orge, Lait Peut contenir Poisson, Oeuf, Sulfites, Arachides, Triticale, Crustacés, Moutarde, Noix, Soya)

56 g

Mélange printanier

¼ tasse(s)

Parmesan, râpé grossièrement

(Contient Lait)

1 tasse(s)

Sauce marinara

(Peut contenir Poisson, Sésame, Oeuf, Crustacés, Sulfites, Moutarde, Soya, Lait, Blé)

7 g

Mélange d’épices acidulé à l’ail

(Contient Sulfites Peut contenir Lait, Moutarde, Arachides, Sésame, Soya, Noix, Blé)

1 cs

Vinaigre de vin blanc

(Contient Sulfites)

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Informations nutritionnelles

Énergie (kcal)620 kcal
Graisses17 g
dont saturés6 g
Glucides73 g
dont sucres8 g
Fibres4 g
Protéines40 g
Cholestérol115 mg
Sel1820 mg
Gras Trans0.3 g
Potassium1100 mg
Calcium250 mg
Fer6.5 mg

Ustensiles

•Bol à mélanger, moyen
•Cuillères à mesurer
•Plaque de cuisson
•Grand bol
•Fouet
•Grande poêle antiadhésive

Instructions

1
  • Add turkey, breadcrumbs, half the Zesty Garlic Blend and 1/4 tsp (1/8 tsp) salt to a medium bowl. Season with pepper, then combine.
  • Using damp hands, roll mixture into 8 (16) equal-sized meatballs.
2
  • Arrange meatballs on an unlined baking sheet.
  • Bake in the middle of the oven until golden-brown and cooked through, 12-14 min.**
3
  • Meanwhile, halve buns. Arrange on another unlined baking sheet, cut-side up.
  • Spread butter onto cut sides.
  • Toast buns in the middle of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
4
  • Add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
5
  • When meatballs are almost done, heat a large non-stick pan over medium heat.
  • When hot, add marinara and remaining Zesty Garlic Blend. Cook, stirring occasionally, until sauce is warmed through, 1-2 min.
  • Add meatballs. Cook, stirring often, until meatballs are well coated, 1 min.
  • Remove from heat.
6
  • Divide meatballs and sauce between sandwich buns. Sprinkle half the Parmesan over top and return to the oven.
  • Bake in the bottom of the oven until cheese is melted and buns are golden, 2-3 min. 
  • Meanwhile, add spring mix and croutons to the bowl with dressing (from step 4), then toss to coat.
  • Divide sandwiches and salad between plates.
  • Sprinkle remaining Parmesan over the salad.

Tester: How is the melting time here, does it need to be increased.