Turkey Meatball Subs

• 2 large eggs
• 1/3 cup seasoned bread crumbs
• 1/2 cup finely chopped parsley
• 2/3 cup finely grated Parmesan
• 4 cloves garlic, minced
• 2 pounds lean ground turkey
• 1 24-oz. jar marinara sauce
• 8 crusty sub-style rolls
• 2 1/2 tablespoons extra-virgin olive oil
• 12 ounces sliced provolone

1. Whisk eggs with 3 Tbsp. water. Stir in bread crumbs; let stand 5 minutes. Add Parmesan, parsley, garlic and turkey; mix gently until well combined. Moisten hands and roll mixture into 24 1 1/2-inch balls. Transfer to a dish large enough to accommodate all meatballs. Refrigerate meatballs for 30 minutes.
2. Pour marinara into a wide, deep pot with a lid and warm over medium-high heat. Add meatballs (sauce will not completely cover meatballs), cover and cook 10 minutes. Uncover and turn meatballs. Cover; cook 10 minutes longer, until meatballs are no longer pink inside (cut one to test).
3. Preheat broiler to high. Cut rolls lengthwise and drizzle inside of each with 1 tsp. olive oil. Divide cheese among rolls and place on baking sheet. Broil until cheese is melted and bread is lightly toasted, 1 to 2 minutes.
4. Place three meatballs on each roll and spoon sauce over. Serve immediately.

eggs, bread crumbs, parsley, parmesan, garlic, lean ground turkey, marinara sauce, crusty, extravirgin olive oil, provolone

Taken from www.myrecipes.com/recipe/turkey-meatball-subs-0 (may not work)