Turkey Meatball Sarnies . . . for two

I got to go to Costco the other day with some friends and I picked myself up a nice big pack of lean ground turkey breast for about £10.   What a bargain compared to what you pay for it in the shops.  I was able to divide it up into 3 (1 pound) packages and still had half a pound leftover that I used to make these delicious meatball sarnies/sandwiches!  This is cooking for two.  If you want to make more, just double the quantities!



To make the meatballs I  combined the ground turkey with some bread crumbs (you could use oats if you really want to be healthy) and beaten egg . . .



Dijon mustard for a bit of snap . . .  chopped shallot and chopped dried cranberries, for a touch of sharp and a touch of sweet . . . and of course some seasoning . . .



I rolled them into balls and baked them.  NO frying.  Just baking, which makes them a bit healther still  . . . you want healthy in these early stages because . . .

 

You're going to slather them with barbeque sauce (your favourite brand) and a nice slice of gooey Emmenthaler cheese.  (Swiss Cheese will do.)  Gruyere would also be nice.  But you want something which is easy melting and kinda nutty sweet.



Popped into a toasted ciabatta roll, along with plenty of low fat mayo and some lettuce and onion, they went down a real treat.  And I loved that they were as low in fat as I could get them without compromising any flavour.   Enjoy!  (You could add some cranberry sauce along with the mayo.  Just sayin')

 

*Barbeque Turkey Meatball Sarnies*

Serves 2

Printable Recipe 

This serves two, but the recipe can very easily be doubled.   Tasty turkey meatballs slathered in barbeque sauce, topped with swiss cheese and served on a toasted ciabatta bun with lettuce and mayo.  What's not to love about this one! 

For the meatballs:

1/2 pound ground turkey

1 small free range egg beaten

30g of dry bread crumbs (1/4 cup)

1 small shallot, peeled and minced

40g of dried cranberries, minced (1/4 cup)

2 TBS minced flat leaf parsley

1 TBS Dijon mustard

salt and black pepper to taste 

You will also need:

ready made barbeque sauce

(I used Sweet Baby Rays)

2 toasted ciabatta buns

2 slices emmenthal cheese (Swiss cheese)

mayonnaise

thinly sliced red onions

shredded lettuce 

 

First make the meatballs.  Preheat the oven to 200*X/400*F/ gas mark 6.  Lightly oil a baking sheet.  Set aside. 

Mix all of the ingredients for the meatballs in a bowl until well combined.  Lightly shape into 10 meatballs.  Place them onto the prepared baking sheet.  Bake in the preheated oven until golden brown for 20 minutes, turning over halfway through the baking time.   At the end of that time, remove them from the oven and spoon some barbeque sauce over each ball and place them into groups of five each.  Place a slice of cheese on top of each group and return to the oven to melt the cheese and heat the sauce. 

Have your toasted buns ready.  Spread the bottom halves with mayonnaise and top with shredded lettuce and thinly sliced red onion rings.   Place a grouping of five meatballs with the cheese on top.  Finally top with the toasted top half of the bun and serve immediately.