Turkey Meatball Sandwich

Start your meatballs

Slice your rolls on the top, down the middle. Scoop out some of the inside to use as filling and to make space for the balls later. Put 1/2 cup of the filling into a large bowl and set the rolls aside.

To the bowl, add 1/2 grated white onion, 2 cloves minced garlic, 1 egg, 2 tbsp plain greek yogurt, 1/4 cup shredded parm, 1 tsp oregano, 1 tsp basil, 1/4 tsp chili flakes, 1/2 tsp fennel seed, 1 tsp salt, 1/2 tsp pepper and mix well. Add 1 lb ground turkey and mix it in until incorporated using two forks in a pulling motion, almost like you're shredding meat. This keeps your meatballs light and fluffy.

Portion meatballs into about 20 balls (ping pong ball sized). Dip your fingers into water when you're shaping to keep the mixture from sticking to your hands.

Cook your meatballs

To a large frying pan over medium heat, warm 2 tbsp of olive oil. Add balls in and brown on all sides. Once browned, add in marinara sauce and simmer for 5 to 10 minutes, until balls are cooked through.

Turn broiler onto low and toast buns opened for 1 minute to firm them up a bit. Add 4-5 balls each with as much additional sauce as you'd like. Top with banana peppers and shredded mozzarella, and put under broiler for 3-5 minutes until cheese is melty and golden.