Turkey Meatball Sub

Cook Time
30

Flute bread

Product Image
Goldminer Flute Bread Packaging
Subtitle
NET WT 8OZ (227 g)
Allergens
CONTAINS WHEAT. MAY CONTAIN SOYBEAN, EGGS AND TREE NUTS.
Ingredients
ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, RICE FLOUR, CONTAINS 2% OR LESS OF: YEAST, SALT, WHEAT PROTEIN ISOLATE (WHEAT GLUTEN, PHOSPHATE, LACTIC ACID, SULFITES), MALTED BARLEY EXTRACT, FUMARIC ACID, LACTIC ACID.
Product Category
Specialty
Import ID
1023

Ingredients

  • 4 California Goldminer Sourdough Flute bread
  • 2 pounds lean ground turkey
  • 1 cup bread crumbs
  • ½ cup Parmesan cheese, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon dry oregano
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 1 large egg
  • ½ cup marinara

Directions

  1. Preheat oven to 375°F.
  2. In a large mixing bowl, combine turkey, bread crumbs, garlic powder, oregano, black pepper, ¼ cup of Parmesan and egg.
  3. Form mixture into 24 1-inch meatballs and place on seasoned baking sheet.
  4. Bake at 375°F for 20 minutes or until meatballs’ internal temperature reaches 165°F.
  5. Warm marinara in a small saucepan.
  6. Cut California Goldminer Sourdough Jalapeno Flutes in half horizontally and cut lengthwise slits for subs.
  7. Spread warm marinara inside of slits and place 3 meatballs in each sub. Cover with remaining marinara and Parmesan. Serve warm.
Servings
8
Course
sandwich
lunch
dinner