Turkey Meatball Subs

4 Hoagie Buns,

4-8 slices Provolone Cheese

1 jar of Marinara Sauce

Meatball ingredients:

1 pound ground turkey

 1/2 to 3/4 cup oyster/ritz/whatever crackers, crushed to crumbs (measure first then crush)

generous sprinkling of pepper

couple dashes of salt

couple dashes of dried oregano, parsley, garlic powder, basil and thyme

1 egg, beaten

1/4 cup grated parmesan cheese

Get your hands in there and mush all that stuff together. When it is well combined, form a test ball. If the ball is very sticky and doesn't hold it's shape well then you need to add a few more cracker crumbs. 

I think a good meatball should be slightly sticky, and slightly sturdy. If you cook the meatballs and they fall apart easily, then you know you didn't have enough cracker crumbs. I personally prefer cracker crumbs, but most recipes call for bread crumbs. Use whatever you have.  To see more on making meatballs, watch this

Roll them into balls. Heat a skillet with a little bit of Olive Oil and drop the balls into the heat. Turn them after one minute, rotating several times until most of the outside is browned. Then, add to the skillet a bottle of your favorite marinara sauce. Turn the heat to low, cover and let simmer for about 10 minutes. Check one for doneness. Split the buns. Set oven to broil. Spoon a few meatballs onto a bun, top with cheese and put it on top oven rack for a few minutes until cheese starts to bubble. Serve immediately.