I usually make these meatballs for Spaghetti & Meatballs because it’s Cody’s favorite dinner, but I had an extra loaf of roasted garlic parmesan bread from Costco to use up, and open faced meatball sandwiches sounded like the perfect way to use up the bread. Plus, open faced means less carbs and I’m all for that!
These meatballs have been slightly adapted from Tia Mowry’s Turkey meatball recipe and are much healthier then the normal meatballs you make because they have ground oats instead of bread crumbs and a whole lot of chopped spinach added also!
1 1/2 lbs ground turkey
3/4 cups old fashioned oats
1/2 cup of milk
2 cups chopped spinach
1/2 cup grated parmesan
1 1/2 tsp kosher salt
3/4 tsp freshly ground black pepper
3 cloves garlic, minced
1 large organic egg, beaten
1 jar of your favorite marinara ( I love RAOS brand)
1 loaf of good crusty bread
Organic shredded mozzarella (to melt on top)
Preheat oven 400 degrees.
Add the oats to a food processor and pulse till oats resemble bread crumbs.
Add ground oats to a bowl with milk and let soak while prepping the rest of the ingredients for the meatballs. (about 10-15 min)
In a large mixing bowl add ground turkey, chopped garlic, chopped spinach, egg, parmesan cheese, salt, and pepper. Then mix.
Add the oat and milk mixture to the meat and mix with hands until everything is incorporated.
Use a 1 to 1 1/2 tablespoon cookie scooper and line them up on a baking sheet. Drizzle the top of all the meatballs with olive oil and then bake for about 18-20 minutes.
While the meatballs are baking warm the marinara sauce in a pot big enough so you can add the meatballs to it after they come out of the oven.
Slice your bread into 1/2 inch slices.
When the meatballs are done add them to the sauce and simmer for 5 minutes.
Line your bread up on another baking sheet and add about 3 meatballs to each. You can add a little extra sauce on top as well. Sprinkle each open faced sandwich with mozzarella cheese and put back into the oven till cheese is melted. You can add a little extra grated parmesan or chili pepper flakes on top when they come out of the oven if you like.
These open faced meatball sandwiches would go perfectly with an arugula salad dressed with olive oil and a squeeze of lemon!!!
Also, these meatballs are so versatile and can be eaten with pasta, in a sandwich, or even by itself. You could totally make dinner gluten free by adding them to some ZOODLES (zucchini noodles).
As always if you make this for dinner please tag me on social media, Instagram (khaye10) or use the hashtag #kristenskitchen or #keepingupwithkristen. I seriously really love seeing you guys make my recipes!