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
2014-09-18 23:33:06
Yield: 6 to 8 sandwiches
Ingredients
- 2 1⁄2 pounds ground turkey
- 1 cup peeled, cored, and grated Gala apple (about 1 apple)
- 2 large eggs, lightly beaten
- 3⁄4 cup grated sharp Cheddar cheese
- 1⁄2 cup Japanese bread crumbs (panko)
- 1⁄2 cup apple cider
- 3 tablespoons minced fresh sage
- 2 1⁄2 teaspoons kosher salt
- 2 teaspoons minced fresh garlic
- 1⁄8 teaspoon ground black pepper
- Sub rolls, whole-grain mustard
- Apple-Fennel Slaw (recipe follows)
Instructions
- 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.
- 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.
- 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
- 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://tasteofthesouthmagazine.com/
Apple-Fennel Slaw
2014-09-18 23:36:52
Yield: approximately 3 1⁄2 cups
Ingredients
- 1 Pink Lady apple, cored and cut into matchsticks
- 2 teaspoons plus 2 tablespoons fresh lemon juice, divided
- 1 cup thinly sliced fennel
- 1 carrot, peeled into thin strips
- 1⁄4 cup finely chopped fresh parsley
- 1⁄4 cup canola oil
- 2 tablespoons apple cider
- 2 teaspoons whole-grain mustard
- 1 teaspoon celery seeds
- 1⁄8 teaspoon kosher salt
- Pinch of ground black pepper
Instructions
- In a medium bowl, stir together apple and 2 teaspoons lemon juice. Add fennel, carrot, and parsley.
- 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://tasteofthesouthmagazine.com/
