SierraCook
Master Chef
My mom served these for dinner once when I was at her house. I finally got the recipe from her yesterday. She typically doubles the recipe when she makes it.
Turkey Sage Meatball Sandwiches
1 large egg, white only
1 tablespoon chicken broth or dry white wine
2 tablespoon fine bread crumbs
½ teaspoon dried sage
¼ teaspoon salt
8 oz. ground lean turkey
2 tablespoons chopped dried cranberries
1 green onion, sliced thin
Cooking spray
2 French rolls
1 cup arugula, optional
2 oz. sliced thin Gouda cheese (I also use Mozzarella)
Dijon mustard
Combine well first five ingredients. Add turkey, cranberries, and green onion. Shape into 1½ inch meatballs. Spray baking pan with cooking spray. Place meatballs in pan. Bake at 450º F. for 15 to 20 minutes or until no longer pink. Wrap French rolls in foil and warm in oven 6-8 minutes before meatballs are done. Spread Dijon mustard on rolls. Place half of arugula on roll, place meatballs on top, and then slices of cheese. Serves 2.
Turkey Sage Meatball Sandwiches
1 large egg, white only
1 tablespoon chicken broth or dry white wine
2 tablespoon fine bread crumbs
½ teaspoon dried sage
¼ teaspoon salt
8 oz. ground lean turkey
2 tablespoons chopped dried cranberries
1 green onion, sliced thin
Cooking spray
2 French rolls
1 cup arugula, optional
2 oz. sliced thin Gouda cheese (I also use Mozzarella)
Dijon mustard
Combine well first five ingredients. Add turkey, cranberries, and green onion. Shape into 1½ inch meatballs. Spray baking pan with cooking spray. Place meatballs in pan. Bake at 450º F. for 15 to 20 minutes or until no longer pink. Wrap French rolls in foil and warm in oven 6-8 minutes before meatballs are done. Spread Dijon mustard on rolls. Place half of arugula on roll, place meatballs on top, and then slices of cheese. Serves 2.
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