Herbed Turkey Meatball Subs

Instructions

1. In a large nonstick skillet, toast the fennel seeds over medium heat. Transfer to a large bowl and set the skillet to the side.
2. Using a food processor, pulse 1 hoagie roll into crumbs; add to the bowl.
3. Chop up the onion (leave half of the onion in slices) and the garlic.
4.  In the skillet from before, heat olive oil over medium heat. Add the garlic and one half of the chopped onion and cook, stirring, until softened, 3 to 4 minutes; add to the bowl.
5. Using the food processor, finely chop the basil; add the pancetta and pulse until chopped. Add the ground turkey breast, egg, oregano, pepper, and salt; mix.
6. In the same skillet, heat olive oil over medium heat. Add the remaining sliced onions and cook until browned, about 7 minutes.
7. Shape the meat mixture into 16 meatballs and add to the skillet. Add a little more olive oil to make sure nothing sticks.
8. Stir in the tomato sauce, season with salt and pepper and bring to a simmer. Cover with a lid and cook until the meatballs are firm for 10 to 12 minutes.
9. Preheat the broiler. Partially split the hoagie rolls; arrange cut side up on a baking sheet and drizzle with olive oil. Broil until toasted. You may need to use oven-safe dishes to keep them propped up.
10. Take the hoagie rolls out of the oven. Take one slice of cheese, tear it in half, and line the bottom of the hoagie roll with cheese.
11. Top each roll with meatballs. Spoon some of the onion and tomato sauce over the meatballs. Take another slice of cheese, tear in half and add on top.
12. Broil until the cheese is melted. Watch while your hoagie broils. You want the hoagie to have the cheese starts to brown, then pull it out of the oven. A broiler can quickly turn a delicious meatball sub into a burnt cheese meatball sub.