Tuesday, November 1, 2011

Thanksgiving Style Meatball Subs!

So yesterday I updated you guys about my twist on Cranberry Sauce- adding lots of different spices and herbs to give it a unique twist without destroying the integrity of real cranberry sauce, today- how about a twist on that classic Thanksgiving Leftover Sandwich??  Really now, is there anything better than a good old fashioned roasted turkey sandwich on white bread, with mayo, stuffing, and a little cranberry sauce?  Honestly, in my world there isn't.  So after I completed my Not So Average Cranberry Sauce, I turned my attention to using it to twist up my favorite sandwich.

Last year I made some delicious Thanksgiving Meatballs with a pan dripping gravy dip.  I served them at a late fall party and they were really well received.  I decided to make them again, but instead make full size (baseball size) meat balls.

1 lb ground turkey meat

1 1/2 tbsp dried cranberries, chopped
1/2 small apple, chopped
2 tsp chopped garlic (or to your liking)
1 tsp dried sage
1 tsp fennel seed
1/4 cup shredded cheddar cheese
salt and pepper
1 egg
1 -2 cups breadcrumbs 

In small bowl combine the dry ingredients for the meat balls listed above, with the chopped fruits and garlic. In a separate plastic container, place the turkey meat, and crack the egg into this container. Add the bread crumb mixture a little at a time, combining as you go until the turkey meat is the right consistency. It should still be somewhat wet, able to hold shape, but with enough visible breadcrumbs.

Once the breadcrumbs are fully incorporated into the meat, form large balls, about the size of a baseball, between your hands. Place the meat balls on a cookie tray and cook in a pre heated 400 degree oven for 25-30 minutes. 

Once the meatballs are fully cooked, set aside to cool.  Then prepare your favorite sandwich bread (or hoagie roll). Load with sharp cheddar cheese (I used a spreadable version), pile in your meatballs (I sliced mine to make them more manageable) and then add your cranberry sauce!  I have popped these into a 400 degree oven to toast them up, and I've grilled them on a pan griddle to make them warm and melty- both are delicious alternatives! 

These sandwiches have all the flavor of Thanksgiving, with a 1/4 of the effort.  Thanksgiving leftover sandwich in February?  Don't mind if I do!


Becky said...

So yummy! What great idea!!

Kristen said...

sounds like a great recipe that spices up a classic. really craving some cranberry sauce

Delicious Dishings said...

Makes me think of a really incredible meatloaf sandwich!

Anonymous said...

I love turkey meatballs. You have inspired me to make them again and soon! And, with Cranberry. Thanks !

Emily @ A Cambridge Story said...

What a great twist! This will be a nice change of pace when we are all eating way too many thanksgiving leftover sammies in a few weeks!

Jen said...

The panini version looks awesome.

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