turkey parm subs with spicy peppers

TOTAL TIME: 30 minutes

SERVES: 2

For the meatballs:

• 1/2 cup bread (or use 1/4 cup breadcrumbs) - see step 1 + note 1

• 2 tbsp whole milk (but any is fine really)

• 1/4 grated white onion

• 1 clove minced garlic

• 1 tbsp mayo

• 1/4 cup finely grated parm

• 1 tsp dried oregano

• 1 tsp dried basil

• 1/4 tsp chili flakes

• 1/2 tsp fennel seeds

• 1/2 tsp salt

• 1/2 tsp pepper

• 1 lb ground turkey or chicken*

• 1 jar of your favorite marinara

For the rest:

• 2 sub rolls*

• 1 cup grated mozzarella or provolone

• Banana peppers/pickles/spicy peppers

• Fresh basil for garnish (optional)

1. Start your meatballs
   Slice your rolls down the middle, from the top. Scoop out some of the inside of the bread to make space for the balls later. Put 1/2 cup of the bread insides into a large bowl, set the rolls aside.

   To the bread, add 1/4 grated white onion, 1 clove minced garlic, 1 tbsp mayo, 1/4 cup finely grated parm, 1 tsp oregano, 1 tsp basil, 1/4 tsp chili flakes, 1/2 tsp fennel seed, 1/2 tsp salt, 1/2 tsp pepper and mix well. Add 1 lb ground turkey and mix, using two forks in a pulling motion, almost like you're shredding meat. This keeps your meatballs light and fluffy.

   Portion meatballs into about 10 balls (about 3 tbsp per meatball - I used a large cookie scoop). Dip your fingers into water when you're shaping to keep the mixture from sticking to your hands.

2. Cook your meatballs
   To a large frying pan over medium heat, warm 1 tbsp of avocado oil. Add balls in and brown on all sides. Once browned, add in 1 jar marinara sauce and simmer for 5 to 10 minutes, until balls are cooked through. Grate your cheese now.

3. Assemble
   Turn broiler to low. Drizzle olive oil on the inside of the buns and toast lightly for about 1 minute to firm it up a bit. Add 5 balls to each bun (or as many will fit) with as much additional sauce as you'd like (you might not need it all). Top with banana peppers, then shredded mozzarella, and put under broiler for 3-5 minutes until cheese is melty and golden. Finish with fresh basil (optional).

What buns to use: