Name: Turkey Meatball Ciabatta
Prep time: 20 min
Cook time: 35 min
Ingredients: 1/4 cup Breadcrumbs; 1/4 cup Milk; 3/4 lb Ground turkey; 1 tbsp Worcestershire sauce; 6 tbsp Ricotta cheese; 1 tbsp Heavy cream (or more if needed); 1 tsp Dried oregano; 4 cloves Garlic (slivered); 2 cups Grape tomatoes (havled); 2 Tbsp Fresh basil (chopped, keep the stems); 4 Ciabatta rolls (lightly toasted ); 8 slices Fresh mozzarella (sliced thin); 1 tbsp Extra-virgin olive oil (plus a little more for drizzling); 2 cups Arugula; 4 Pickle spears; 2 oz Potato chips

Turkey Meatball Ciabatta

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Prep Time: 20

Cook Time: 35

Servings: servings

Calories: 622kcal

Ingredients

1/4 cup Breadcrumbs
1/4 cup Milk
3/4 lb Ground turkey
1 tbsp Worcestershire sauce
6 tbsp Ricotta cheese
1 tbsp Heavy cream or more if needed
1 tsp Dried oregano
4 cloves Garlic slivered
2 cups Grape tomatoes havled
2 Tbsp Fresh basil chopped, keep the stems
4 Ciabatta rolls lightly toasted
8 slices Fresh mozzarella sliced thin
1 tbsp Extra-virgin olive oil plus a little more for drizzling
2 cups Arugula
4 Pickle spears
2 oz Potato chips

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F.
Mix together the breadcrumbs, milk, ground turkey, Worcestershire sauce, and season with salt and pepper. Mix until well combined. Using your hands, form the meat into bite-sized balls (dampen your hands with water to prevent the meat from sticking).
In a bowl whisk the ricotta, heavy cream, oregano, salt and pepper until creamy. Taste and adjust any of the seasoning to taste. Add a little more cream if needed for it to be creamy. Set aside.
Heat a skillet or sauté pan over medium heat, Once hot, sear the meatballs on all sides to get a nice deep brown crust. Then place on a foil lined baking sheet and cook to an internal temperature of 160 degrees using a thermometer. Remove from the baking sheet and set aside to rest and cut in half when ready to build the sandwich.
To the same skillet add the garlic and tomatoes. Sauté until the garlic starts to become golden brown and the tomatoes soften. Season with salt and pepper. Then remove from the heat and stir in the basil.
Lightly toast the rolls to golden brown. Spread ricotta onto the bottom of the roll. Top with garlic and tomatoes, halved meatballs, mozzarella drizzled with olive oil and seasoned with salt and pepper, and arugula.
Cut in half and serve with pickles and chips.

Nutrition