Turkey Meatball Grinder

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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This turkey meatball grinder is a nutritious, high-protein take on the classic Italian-American deli favourite. By using lean minced turkey seasoned with fragrant fennel seeds, oregano, and garlic, you achieve a deeply savoury result that feels indulgent yet remains much lighter than traditional beef versions. It is a fantastic option for a filling weekend lunch or a substantial midweek meal that the whole family will enjoy.

Simmered in a rich tomato sauce and tucked into crusty rolls, these sandwiches provide a balanced hit of protein and slow-release carbohydrates. For the best texture, we recommend hollowing out the bread rolls slightly to make plenty of room for the extra sauce and meatballs. If you are preparing these for a picnic or a busy day, wrapping them in foil while warm helps the flavours meld and keeps the bread soft.

Ingredients for Turkey Meatball Grinder

900g turkey mince
1 onion, grated
1 matsked hackad vitlök
1 teaspoon dried basil
1 tesked torkad oregano
1 tesked fänkålsfrön
Salt och peppar, efter smak
1 egg, lightly beaten (optional)
2 matskedar olivolja
About 725ml your favourite tomato sauce
8 French rolls (each about 5 inches long and 3 inches wide)
or 3 Italian breads (about 15 inches long and 3 inches wide), sliced into 3 pieces each, with the insides pulled out

How to make Turkey Meatball Grinder

Prepare the meatballs: Combine all the ingredients in a bowl. Form into 24 meatballs, about 1 1D2 inches in diameter.
Heat 2 tablespoons oil in a 10-inch skillet over medium-high heat and cook the meatballs in batches, shaking the pan occasionally, for about 10 to 12 minutes or until browned and cooked through. Add more oil if necessary. Remove the meatballs to a paper towel to drain.
Warm the tomato sauce over medium heat in another skillet. Add the meatballs and cook for 10 to 12 minutes, spooning sauce over them.
To serve, spoon about 60ml tomato sauce into each roll, coating well; spoon 3 meatballs into each bread. Wrap the sandwiches in foil for the road.

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