Is it wrong to judge a group of people if the judgement you’re making is positive? I ask because last Friday I found myself wandering the streets of Boston, and I realized that while doing so, the closer I got to the campuses of MIT and Harvard the smarter I assumed everyone around me to be.
That’s not wrong, is it?
I mean they had to be smart. The guy riding his bike down “Mass Ave” was, obviously, on his way to a laboratory – where else would he have been going? The girl stepping into Rodney’s Bookstore definitely studies insects in her spare time – what else would she do? The big dude wearing the Harvard Rugby t-shirt probably plays rugby for Harvard – right?
It was only later – after I’d left the campuses – that I realized I, too, was probably being mistaken for a smart person (at least by a few other judgmental wanderers). I bet they never even considered that I was just a guy who spends his spare time figuring out how to add more cheese to his diet.
And, well, that thought kinda made my day.
Now it’s back to being me, however, and so I have for you a (turkey) meatball sub. There’s not much one can say about this meatball sub, other than that it’s made from a combination of ground turkey and turkey sausage (so that it’s hearty but not heavy), it’s completely delicious, and it will make you happy. Guaranteed. Oh, and it’s messy as hell.
(Even those smart people couldn’t help but get this thing all over their faces… Embrace it!)
Makes 4 sandwiches
- For the meatballs
- 1/2 pound ground turkey meat
- 1/2 pound bulk turkey sausage (or 1 large link, casing removed)
- 1/2 an onion, finely chopped
- 2-3 garlic cloves, minced
- 1/4 cup dried bread crumbs (I like Panko)
- 2 tablespoons tomato sauce (or, if you’re only making the meatballs, you could use ketchup)
- 1/2 cup grated Parmigiano
- 1 egg
- 1 small handful Italian parsley, chopped
- 1 glug of olive oil, plus more for browning
- salt and pepper, to taste
- all-purpose flour, for coating the balls
- For the sandwich
- 4 small baguettes or sub rolls
- 1 ball fresh mozzarella, sliced
- 1 recipe 15-Year Tomato Sauce, or store-bought tomato sauce
- olive oil
- salt and pepper
- grated Parmigiano, for finishing
- chopped Italian parsley, for finishing
- To make the meatballs, first heat the olive oil in a small saute pan over medium heat and cook the onion and garlic until translucent ~6-8 minutes.
- Add the sauteed onions and all the remaining meatball ingredients (less the flour) to a medium mixing bowl. Mix (using your hands) until just combined.
- Form the mixture into 16 golf ball sized mini-meatballs.
- Roll each meatball in the all-purpose flour, to coat.
- In a large pan, heat a couple glugs of olive oil over medium-high heat. Add the meatballs and cook on each side for 1-2 minutes, or until nicely browned all over.
- In a large saucepan, bring the tomato sauce to a simmer over medium heat, and add the browned meatballs to the sauce. Finish cooking the meatballs in the sauce, stirring occasionally, for another 20-25 minutes
- To make the sub, preheat an oven to 425 degrees.
- Spread a thin layer of sauce on each side of the opened baguette or roll. Place 4 meatballs in each sub, and top with a few slices of the mozzarella.
- Place on a cookie sheet and bake until the cheese begins to melt and the baguette begins to toast. (You can also melt the cheese under the broiler, if you just can’t wait for it to melt!)
- Remove form the oven, and top with the chopped parsley and a few shavings of the Parmigiano.
What does it say when your favorite song on an album is the “bonus track”?