Turkey Meatball Pocket Subs

Directions

Preheat oven to 300 degrees to warm the pitas.

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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.

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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.

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Add the crushed garlic clove, then grate and add the carrot.

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Season the vegetable with salt and pepper, and cook stirring frequently for 5 minutes or unti lthe onions are tender.

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Stir in the stock and crushed tomatoes, bring the sauce up to a bubble and simmer while you make the meatball mixture.

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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.

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Squeeze the excess milk from the bread and add to the meat mixture. Mix until just combined.

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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.

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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.

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While meatballs are cooking warm the pitas in the oven. Cut each one in half and spread the pocket open.

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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.

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