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Parade Magazine Turkey Meatball Grinder Recipe

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This recipe for Parade Magazine Turkey Meatball Grinder, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Chip Lowell
Added: Thursday, April 23, 2009


Turkey Meatballs:
2 pounds ground turkey
1 onion, grated
1 tablespoon minced garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon fennel seeds
Salt and pepper, to taste
1 egg, lightly beaten (optional)
2 tablespoons olive oil
About 3 cups of your favorite tomato sauce (for Sheila's Homemade Tomato Sauce, visit Parade.com)
8 French rolls (each about
5 inches long and 3 inches wide); or 3 Italian breads (about 15 inches long and
3 inches wide), sliced into
3 pieces each, with the insides pulled out

1. Prepare the meatballs: Combine all the ingredients in a bowl. Form into 24 meatballs, about 11⁄2 inches in diameter.
2. Heat 2 tablespoons oil in a 10-inch skillet over medium-high heat and cook the meatballs in batches, shaking the pan occasionally, for about 10 to 12 minutes or until browned and cooked through. Add more oil if necessary. Remove the meatballs to a paper towel to drain.
3. Warm the tomato sauce over medium heat in another skillet. Add the meatballs and cook for 10 to 12 minutes, spooning sauce over them.
4. To serve, spoon about 1/4 cup of tomato sauce into each roll, coating well; spoon 3 meatballs into each bread. Wrap the sandwiches in foil for the road.

Personal Notes:
Personal Notes:
I saw this in Parade Magazine on Sunday 9/9/07 and the picture looked too good!




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