Touchdown Tailgating: Meatball Subs and Cheese Dip

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Author Sarah Dessen noted in one of her books that everyone loves meatballs, and I think she is correct. These meatballs are a good starting point for any number of dishes. You could serve them on their own, with marinara or your favorite dipping sauce. You could cook some pasta and sauce to go with them. You could change the flavors in the recipe to make them more sweet or savory (or you can wait, since there’s a good chance I will play around with meatball flavors at some point this season). You could make meatball subs or sliders … or you could do what I do, which is make meatball wraps.

It may seem a little weird, but they turned out delicious. I used Flatout Italian herb flatbreads, which are full of fiber, so they are super filling. Put a few meatballs on top of a flatbread, pour your favorite sauce on top and some shredded cheese — YUM.

I took the original recipe from this website, as my favorite meatball recipe calls for frying. This is a turkey meatball recipe, but I am sure you could use ground beef or chuck or chicken … whatever floats your boat. The ingredients give you a good basis as far as egg/meat/breadcrumb ratio. However, I used panko breadcrumbs (aka the best breadcrumbs ever), and I felt that the original recipe did not call for enough. If your mix seems a little too wet, do not hesitate to add some more breadcrumbs. I also added some extra garlic … and really, I would have enjoyed more than I used.

Here is what I used:

1 pound ground turkey
1 egg
1/2 cup panko bread crumbs
1/4 cup chopped basil
2 cloves garlic, finely diced
1/4 cup red onion, finely diced
1 teaspoon pepper, or to taste
1. Preheat oven to 400° F. Lightly grease a sheet pan with oil or spray with cooking spray and set aside.

2. In a bowl, mix all ingredients together thoroughly with your hands. Roll into about 20 meatballs and place on pan (may be more or less depending on what size … I made mine rather large). Bake until golden brown, about 20 minutes or until cooked through and not pink in the middle.

I used a jarred marinara sauce. Of course, if you want to make homemade sauce, that would be even better. I used about half a jar for four flatbreads, and to the jar I added a couple tablespoons of balsamic vinegar, some rosemary, some oregano and some Italian seasoning.

I served the flatbreads with a choice of shredded fresh Parmesan, feta cheese crumbles and shredded mozzarella. (Can you tell I like cheese?)

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