- ½ cup (125 mL) mayonnaise
- ¼ cup (60 mL) whole grain mustard
- 1 lb. (450 g) ground turkey
- 1 egg
- ¼ cup (60 mL) breadcrumbs
- 2½ (12 mL) Rotisserie Seasoning, divided
- 1 tbsp (15 mlL), plus 2 tsp (10 mL) olive oil, divided
- 1 red bell pepper, seeded and sliced
- ½ yellow onion, sliced
- 4 sub or French rolls
- 4 slices colby jack cheese
- ¼ cup (60 mL) chopped basil
Combine the mayonnaise and mustard in a small bowl. Refrigerate until ready to use.
Combine the turkey, egg, breadcrumbs, 2 tsp (10 mL) of the seasoning, and 2 tsp (10 mL) of the oil. Form into 12 meatballs, about 1 oz. (30 g) each.
Heat 1 tbsp (15 mL) of the oil in a large skillet over medium heat for 5 minutes. Add the pepper, onion, and ½ tsp (2 mL) of the seasoning to the skillet and cook until slightly softened, about 3 minutes.
Move the veggies to one side of the skillet and add the meatballs to the other side. Cook until the turkey reaches 165°F (74°C), 11–13 minutes. Flip the meatballs halfway through. Stir the pepper and onion occasionally.
To assemble, spread the mustard-mayo sauce onto the bread, and add 3 meatballs, cheese, veggies, and basil.
- 4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 650, Total Fat 44 g, Saturated Fat 11 g, Cholesterol 150 mg, Sodium 1,420 mg, Carbohydrate 28 g, Fiber 1 g, Sugars 3 g (includes 1 g added sugar), Protein 33 g
Don’t pack the meatballs too tightly because they’ll turn out tough and chewy. Oil your hands so the mixture won’t stick to them and gently and quickly form the meatballs.
Protein Preference: You can swap ground turkey with ground chicken or beef.
Vegetarian Variety: To make this vegetarian, skip the turkey, use a vegetarian colby jack cheese, and saute 1 sliced yellow onion, 1 sliced red bell pepper, and 8 oz. (250 g) of sliced cremini mushrooms. Season them with 2 tsp (10 mL) of the seasoning. Use this mixture as the filling!
Choose Your Cheese: You can swap the colby jack cheese with pepper jack, Muenster, or mozzarella!