I'm not a huge fan of sun-dried tomato, but this pesto is amazing! It's not too strong of flavor and adds depth to the meatballs. Turkey can sometimes be dry, but these meatballs were moist and were great for leftovers too! I know I'll be making the mayo just to have on hand...it was so good! Of course you need to have an amazing roll with this sandwich. We always buy our rolls from a local Italian bakery - along with their amazing tomato pie!
1 lb ground turkey breast
1 egg, lightly beaten
2 Tbsp sun dried tomato pesto (I used Merzetta)
1 garlic clove, crushed
2 Tbsp fresh chopped parsley
1/2 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
4 hoagie rolls
8 slices Provolone cheese
Sun Dried Tomato Mayo
2 Tbsp sun dried tomato pesto
1/4 cup mayonnaise
Preheat oven to 350 degrees. Lightly spray a baking sheet with non-stick cooking spray and set aside.
In a large bowl, combine the ground turkey, egg, pesto, crushed garlic, parsley, bread crumbs and Parmesan cheese. Mix until just combined. Using a tablespoon cookie scoop, make meatballs. My mixture made approximately 2 dozen meatballs. Place the meatballs on the prepared baking sheet and lightly brush the tops with olive oil.
Bake for 15 minutes and then place under the broiler for an additional 5 minutes, until the tops are lightly browned.
While the meatballs are cooking, mix together the remaining two tablespoons of sun dried tomato pesto and mayo in a small bowl. Place in the refrigerator until ready to use.
To assemble the meatball sandwiches, place two slices of provolone cheese on each hoagie roll. Broil for a few minutes until the cheese has melted and the roll is toasted. Place 4 to 5 meatballs on each roll and then top with the sun dried tomato mayo. Cut in half and enjoy!
Source: Mom on Timeout
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