Turkey Meatball Sandwiches

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 lbs ground turkey
• 1 cup fresh breadcrumb (use soft breadcrumbs)
• 2 egg yolks
• 4 tablespoons green onions, thinly sliced
• 1 tablespoon sage, chopped
• 1 teaspoon worcestershire sauce
• 2 teaspoons salt
• fresh ground black pepper
• 1 tablespoon lemon zest, finely grated
• 2 ounces mozzarella cheese, cut into 4 equal pieces
• 2 cups mozzarella cheese, grated
• olive oil, for frying
• 1 (32 ounce) jar marinara sauce
• 6 buns (i prefer soft soudough)

Recipe

• 1 put the turkey in a bowl. add all the remaining ingredients except for the mozzarella and work them in gently by hand. divide the mixture into 12 equal pieces. flatten each piece into a round patty. top 6 of the patties with a piece of mozzarella and then with a second patty, making 6 polpettones. by hand, press the edges together to seal them and to make patties of even thickness. sprinkle both sides of the patties with salt and pepper.
• 2 heat a large ovenproof skillet over moderate heat. add olive oil to a depth of 1/8-inch. when the oil is hot, add the 6 patties. cook on 1 side until lightly browned, about 1 1/2 minutes, then turn and cook on the second side until browned, 1 to 2 minutes longer.
• 3 while the patties are cooking, heat the marinara sauce in a deep skillet. add the cooked patties to the sauce. (or drain the oil from the skillet and add the tomato sauce directly to the patties.)
• 4 put a few tablespoons of grated mozzarella on top of each patty. simmer the patties in the sauce for about 4 minutes, until the cheese is melted.
• 5 assemble the sandwich: put a few tablespoons of sauce and 1 polpettone on a split roll. top with a little more sauce and serve immediately.
• 6 michael's notes: for the lightest polpettone, work the mixture as little as possible.