I love sub sandwiches, specifically meatball sub sandwiches. But here in my little town, the only place you can find a meatball sub is Subway. Don't get me wrong, Subway has some good sandwiches (plus my daughter works there) but a really good meatball sandwich? Not so much.
I have been making my own at home (why I haven't posted them I don't know). But you know I can never just make the normal dish right? Nope, so I have played around with Beer Braised Meatball Sandwiches, Caprese Meatball Subs, and now these Florentine Meatball Subs.
Shoot you have seen my mind go crazy with hamburgers. Between the Big Fat Greek Burger, Mr T Burger, Inside Out Bacon Cheddar Burgers with Caramelized Onions, and most recently the Big Pig Burger, I know you aren't surprised that I would come up with some wacky sub sandwiches too.
These sandwiches were soooooo good. As you can tell by the picture, I went for the extra EXTRA Provolone Cheese Sauce. Provolone just happens to be one of my favorite cheeses, but the salty creamy cheese with the garlic, spinach, and onion in the meatballs? YUM heaven on a bun!! I saved the other half of the meatballs and sauce and froze them for another night. I can't wait, it will be soon I know that for sure!!
Florentine Meatball Subs with Provolone Cheese Sauce
1 box frozen spinach, defrosted in the microwave
1 1/3 pound (1 package) ground turkey breast
1 medium onion, finely chopped, divided
3 cloves garlic, chopped
1 large egg
1 3/4 cups milk, divided
3/4 cup bread crumbs, 3 handfuls
1/2 cup grated Parmesan cheese, 2 palm fulls
Coarse salt and black pepper
Extra-virgin olive oil, for drizzling
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1 (10-ounce) sack shredded provolone or blend of Italian cheeses, available on dairy aisle
1/2 teaspoon freshly grated nutmeg, eyeball it
4 sandwich rolls
Preheat oven to 400 degrees F.
Wring defrosted spinach dry in a clean kitchen towel, give it a rough chop. Place turkey, spinach, all but 3 tablespoons of the onion, all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper in a large bowl. Mix well.
Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 minutes, or until cooked through.
While balls are in the oven, heat a small sauce pot over medium heat. Add a drizzle of extra-virgin olive oil and 2 tablespoons butter. Melt butter, add remaining finely chopped onion and cook 2 minutes then whisk in flour. Cook flour 1 minute, then whisk in 1 1/2 cups milk and 1 cup stock. Bring liquid up to a boil then stir in shredded provolone or blended Italian cheeses. Season the sauce with salt, pepper and nutmeg, turn heat to lowest setting.
Open the sandwich rolls and carefully scoop out some of the bread being careful to leave the outer crust intact. Place 3 balls on a roll and top with sauce.