This turkey meatball sandwich is marinated in a sweet and tangy cranberry gravy in the spirit of Thanksgiving coming. It’s served on a Wegman’s Food Markets roll with horseradish cheddar cheese.
Usually, I’d never approve of grinding quality Esposito’s Meats boneless turkey into meatball mix. If you’re going to go down that warped road, however, I say go with the best!
The newly-ground turkey gets the JCohl meatball treatment of eggs, half and half, and breadcrumbs made from torn Martin’s potato rolls toasted bread. I used assertive Savory Princeton sea salt, cracked black pepper, dried green onion, and Bohemian Forest Spice blend. Then I scooped the mixture’s tablespoon size onto a sheet pan and basted it with Worcestershire sauce and butter.
I finished this turkey meatball sandwich in a special tomato cranberry gravy spiked with prepared horseradish and served it on a warm roll with Dietz and Watson horseradish cheddar cheese.
Tangy Turkey Meatball Sandwich
Ingredients
Meatballs Ingredients
- 1 pound ground turkey (minced turkey)
- 2 large eggs
- ¼ cup white onion - finely grated
- 1 pinch dried sage - a small pinch of nutmeg
- 1 pinch Kosher salt
- 1 pinch ground black pepper
Sauce Ingredients
- 24 ounces passata or crushed tomatoes (tomato puree with seeds removed)
- 1 can cranberry sauce
- ¼ cup lemon juice
- ¼ cup Worcestershire sauce
- 1 pinch salt
- 1 pinch ground black pepper
Instructions
Meatball Instructions
- Mix thoroughly but gently.
- Form meatballs tablespoon-sized and place them on a buttered sheet pan. Bake for 20 minutes in a 400-degree Fahrenheit oven, occasionally basting with melted butter. Pull from oven after 20 minutes, and drop the meatballs into the sauce to finish cooking.
Sauce Instructions
- Combine ingredients in a pot large enough for both the sauce and the meatballs. Simmer over medium heat for 20 minutes, occasionally stirring. Add meatballs, drop the heat to low, and simmer for another 30 minutes.
- Serve on rolls of your choice, toast if preferred. This recipe works well with most cheeses. I prefer horseradish cheddar, but Swiss, mild provolone, or even Cooper work just as well.