Thursday, September 2, 2010

Herbed Meatball Hoagies

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Source: Nutrition to Kitchen


Herbed Meatball Hoagies
makes 12 large meatballs, or 24 smaller meatballs

4 cloves garlic
2 Tbsp fresh ginger
4 stalks of green onions (scallions)
1/4 cup chopped cilantro
1 lb ground turkey, lean (I think I used about 1.25 lbs and it still worked out fine)
1 egg
1/2 cup breadcrumbs (I used panko breadcrumbs)
1/2 tsp salt
1/4 tsp black pepper
2 Tbsp olive oil
1 1/4 cup low-sodium chicken broth, divided
3/4 canned crushed tomatoes, with juice
2 Tbsp tomato paste
1 Tbsp red pepper flakes
1 Tbsp cornstarch
1/4 tsp sugar (optional, if you need to balance out the acidity in the tomato sauce)
whole-wheat hoagie rolls
Fresh cilantro, optional
Shredded cheese, optional


Preparation:

1. Finely chop garlic, ginger, scallions, and cilantro. It’s quickest if you do this in a food processor. Divide the mixture in two.

2. In 2-cup capacity measuring cup, whisk together 1 cup of the chicken broth, crushed tomatoes with juice, tomato paste, and red pepper flakes; set aside.

3. In a medium bowl, combine the turkey, egg, breadcrumbs, salt, pepper, and half of the garlic/ginger mixture. Measure out scant 1/4 cup of the meat mixture and form into meatballs, makes about 12 large meatballs. For smaller meatballs, measure 2 tablespoons of the meat mixture to form 24 smaller meatballs.

3. In a large skillet over medium-high heat, add a tablespoon of the olive oil. When the oil is hot, add 6 of the meatballs and brown both sides, about 3-4 minutes each side. Repeat with the remaining meatballs, adding another tablespoon oil if necessary. Remove the meatballs from the pan (meatballs do not have to be cooked all the way through yet – you’ll return them to the pan real soon to complete the cooking process).

4. Add the remaining garlic/ginger mixture to the pan, and saute for about 1-2 minutes until green onions are wilted and starting to turn golden brown. Pour the chicken broth/tomato juice mixture into the pan. Turn the heat up to high and bring the mixture up to a boil, then add the meatballs to the pan. Turn the heat down to low and allow the meatballs to simmer, covered, for about 15-20 minutes.

5. In a small bowl, stir together the remaining 1/4 cup chicken broth with cornstarch until you form a slurry and no lumps remain. Uncover the meatball mixture, and move the meatballs out of the center. Add the cornstarch slurry to the center of the pan, swirling sauce evenly around the pan until the mixture slightly thickens, about 5 minutes. Taste the sauce and add 1/4 tsp sugar to balance out the acidity if needed.

6. Heat the whole-wheat hoagie rolls in the oven at 300°F for about 5-6 minutes, until lightly toasted. Fill each hoagie bun with either 2-3 large meatballs, or 4-5 smaller ones, along with a couple tablespoons of the tomato sauce. Top with a few sprigs of fresh cilantro and a tablespoon of shredded cheese (optional); serve hot.