Meatball Sub Sandwich Featuring Koch’s Turkey

Serves 4
Prep time: 10 minutes; cooking time: 15- to-20 minutes

Ingredients

  • 1 lb. Koch’s ground dark turkey meat
  • ¼ cup oats
  • ½ cup white onions, chopped
  • 2 tsps. Ancho chili powder
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 Tbsp. parsley, chopped
  • 1 Tbsp. flour
  • ¼ cup sherry
  • ½ cup chicken stock
  • 4 submarine buns
  • 1-to-2 cups Cucumber & Mint Salad (see recipe below)

Directions

  1. In large bowl, add turkey, oats, onions, ancho chili powder, Salt & Pepper, parsley; use hands to combine ingredients.
  2. Use hands to form 1-inch meatballs.
  3. In large skillet, heat oil over medium-high heat; add meatballs; brown about 3-to-4 minutes.
  4. Stir in flour; deglaze* pan with sherry.
  5. Add chicken stock; bring to a boil; cook until sauce thickens (about 2-to-3 minutes).
  6. Put ½ cup (or desired helping) of Cucumber & Mint Salad in submarine bun; spoon 3 or 4 meatballs on top of salad.
  7. Repeat step 6 for remaining salad, meatballs.
  8. Serve.

*Deglaze — adding stock, wine or another liquid to pan to loosen food particles that are stuck at bottom of pan.

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Cucumber & Mint Salad
Makes about 2 cups
Prep time: 5 minutes; no cooking time

Ingredients

  • 1 European cucumber
  • 1 cup cilantro, roughly chopped
  • 1 cup mint, roughly chopped
  • ¼ cup red onion, cut into ¼ -inch slices
  • 1 Tbsp. lemon zest
  • Juice from 1 lemon
  • 1 Tbsp. balsamic vinegar (or to taste)
  • 2 Tbsps. canola oil
  • Salt & Pepper to taste

Directions

  1. Cut cucumber in half lengthwise; spoon out seeds; discard seeds; slice cucumber halves into ¼ -inch slices; set aside.
  2. In large bowl, add cucumber slices, rest of ingredients; toss.

 

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