Turkey Meatball Pocket Subs
3 slices stale whole-wheat bread
1/2 to 2/3 cup milk
2 Tablespoons olive oil
1 large onion, peeled and quartered
3 garlic cloves, 1 crushed, 2 finely chopped
1 small carrot, peeled
salt and pepper
1 cup chicken stock
1- 28 oz can crushed tomatoes
1 pound ground turkey breast
A handful fresh flat leaf parsley, finely chopped
1/4 to 1/3 cup grated Parmigiano-reggiano cheese
2 large whole wheat pitas
1/4 cup fresh basil, chopped
4 slices fresh mozzarella cheese, halved
Preheat oven to 300 degrees to warm the pitas.
Chop or tear the stale bread into pieces and place in a bowl. Add enough milk to just barely cover, toss the bread pieces, and set aside to soak up the milk.
Heat 2 Tablespoons olive oil in a deep skillet over medium heat. Once the oil is hot grate 3/4 of the onion into the pot.
Add the crushed garlic clove, then grate and add the carrot.
Season the vegetable with salt and pepper, and cook stirring frequently for 5 minutes or unti lthe onions are tender.
Stir in the stock and crushed tomatoes, bring the sauce up to a bubble and simmer while you make the meatball mixture.
In a mixing bowl, grate the remaining onion quarter over the ground meat and add the parsley, the chopped garlic, the grated cheese, salt and pepper.
Squeeze the excess milk from the bread and add to the meat mixture. Mix until just combined.
Press the mixture into the bottom of the bowl and score the meat into 4 equal parts. From each portion make 3 meatballs, dropping the meatballs into the bubbling sauce as you go.
Shake the meatballs in the sauce and cover the skillet. Allow to simmer 5 minutes. Uncover the pan and simmer another 5 minutes or until meatballs feel firm and are cooked through.
While meatballs are cooking warm the pitas in the oven. Cut each one in half and spread the pocket open.
Add the basil to the sauce and stir to combine, do not break up the meatballs. Place 2 half slices of mozzarella inside each pocket and top with 3 meatballs.
Pairs Well With
From Rachel Ray's Yum-o