There are days when I sit and wonder who the first caveman was to hop on the back of a woolly mammoth and take a bite, spit out the fur and think, “dang, this is good.” Did he know that if when he pulled the fur off and put that large chunk of meat over an open flame that it would be even better? Or was there another innovative caveman who decided that it would be fun to play with fire. Was it a moment of genius or were we just raging pyromaniacs the moment we realized we could create fire and everything got set ablaze?
Then, later in our history (and I am sure thousands of cases of explainable food poisonings later), who decided that mixing ground meats into tiny bite sized portions and baking them would be a good idea?
Who ever sat around and came up with these deserves a round of applause. First, they were probably kind of crazy… Walking around shoving things into their mouths, and well… they helped us get where we are today. Now I can mix my meats without fear of death or violent sickness because of those who were
stupid brave enough to come before me.
This makes a small batch – perfect for two. Double or triple the recipe as needed
- 1 lbs ground turkey
- 1/2 cup breadcrumbs
- 1 to 2 tbs milk
- 1 egg
- salt and pepper
- 1 tbs fresh snipped basil, plus a small handfull fresh leaves
- 2 tbs fresh snipped parsley
- 1 tbs olive oil
- 1/2 cups favorite marinara sauce
- 2 – 4 slices provalone cheese
- Soft rolls, sliced
- In a medium bowl, mix the breadcrumbs and milk. Squish with a fork to form into a thick paste. With your hands, combine the turkey, breadcrumb mixture, egg, salt, pepper, snipped basil and parsley. Form into 1 inch balls and place on a platter. Cover and refrigerate until ready to cook.
- In a skillet, heat olive oil over medium-high heat. Place meatballs in skillet and cook 5 to 7 minutes per side. Pour tomato sauce over the meatballs, reduce heat to medium. Cook for another 5 minutes, checking for doneness.
- Preheat broiler. Line a baking sheet with aluminium foil and arrange rolls on it. Place a few basil leaves in each roll, top with meatballs, extra sauce if desired and a slice of cheese. Broil until cheese is melted and rolls are becoming toasted.