Turkey Meatball Sandwich
3
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
Ingredients
Uncooked 99% fat-free ground turkey breast
16 oz
Raw egg
1 large
Crushed red pepper flakes
2 tsp(s), divided
Fresh oregano
1 tbsp(s)
Mushrooms
1 cup(s), roughly chopped
Table salt
2 tsp(s)
Garlic
2 clove(s), large, minced
Onion
1 medium, chopped
Canned tomato puree
2 cup(s)
Fresh basil
½ cup(s), leaves
WW Multigrain sandwich thins
6 slice(s), toasted
Arugula
1 cup(s)
Shredded fat free mozzarella cheese
12 oz
Sea salt
1 pinch(es)
Black pepper
1 pinch(es)
Instructions
1
Preheat the oven to 400F.
2
In a large mixing bowl, combine the ground turkey, egg, red chili flakes, oregano, mushrooms, salt, pepper, and one clove of garlic. Combine well and with your hands and form into 18 1 oz meatballs, and place on a parchment-lined baking sheet. Bake for 20 minutes in the oven.
3
While meatballs are cooking, prepare the tomato sauce. In a medium stock pot, heat 1 tsp of olive oil. Sauté 1 clove of garlic,, with 1 tsp red chili flakes and chopped onion for 2-3 minutes on low. Be careful not to burn the garlic. Add the tomato passata, salt, pepper and torn basil leaves and cook uncovered for 20 minutes.
4
Once 20 minutes has elapsed remove meatballs from the oven, add them to the sauce and cook for 5 minutes longer.
5
Toast the sandwich thins in the oven or a toaster. For each sandwich, use 3 meatballs and top with 2 oz of mozzarella cheese and arugula.
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