Turkey-Apple Meatball Subs with Apple-Fennel Slaw

Pink Lady apples are resistant to browning, making them perfect for this apple slaw, which serves as a sweet and crunchy topping for our Turkey-Apple Meatball Subs.

Turkey-Apple Meatball Subs with Apple-Fennel Slaw
Yield: 6 to 8 sandwiches
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  1. 2 1⁄2 pounds ground turkey
  2. 1 cup peeled, cored, and grated Gala apple (about 1 apple)
  3. 2 large eggs, lightly beaten
  4. 3⁄4 cup grated sharp Cheddar cheese
  5. 1⁄2 cup Japanese bread crumbs (panko)
  6. 1⁄2 cup apple cider
  7. 3 tablespoons minced fresh sage
  8. 2 1⁄2 teaspoons kosher salt
  9. 2 teaspoons minced fresh garlic
  10. 1⁄8 teaspoon ground black pepper
  11. Sub rolls, whole-grain mustard
  12. Apple-Fennel Slaw (recipe follows)
  1. Preheat oven to 450°. Line a rimmed baking sheet with aluminum foil. Spray a wire rack with nonstick cooking spray, and place on baking sheet.
  2. In a large bowl, add turkey, apple, eggs, cheese, bread crumbs, cider, sage, salt, garlic, and pepper, stirring just until combined. Shape into approximately 2 dozen 2-inch balls, and place on prepared rack.
  3. Bake until meatballs are browned and reach an internal temperature of 160°, approximately 15 to 18 minutes. Let cool slightly. Spread rolls with mustard; place 3 meatballs on each sub. Top with Apple-Fennel Slaw.
Kitchen Tip
  1. If you prefer a crispy meatball, place cooked meatballs in a lightly greased nonstick skillet over medium-high heat, and cook on all sides until crispy.
Taste of the South https://www.tasteofthesouthmagazine.com/
Apple-Fennel Slaw
Yield: approximately 3 1⁄2 cups
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  1. 1 Pink Lady apple, cored and cut into matchsticks
  2. 2 teaspoons plus 2 tablespoons fresh lemon juice, divided
  3. 1 cup thinly sliced fennel
  4. 1 carrot, peeled into thin strips
  5. 1⁄4 cup finely chopped fresh parsley
  6. 1⁄4 cup canola oil
  7. 2 tablespoons apple cider
  8. 2 teaspoons whole-grain mustard
  9. 1 teaspoon celery seeds
  10. 1⁄8 teaspoon kosher salt
  11. Pinch of ground black pepper
  1. In a medium bowl, stir together apple and 2 teaspoons lemon juice. Add fennel, carrot, and parsley.
  2. In a small bowl, whisk together canola oil, cider, remaining 2 tablespoons lemon juice, mustard, celery seeds, salt, and pepper. Pour dressing over apple mixture and toss to combine. Store, covered, in refrigerator up to 3 days.
Taste of the South https://www.tasteofthesouthmagazine.com/


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