Mushroom Meatball Hoagies with Eggplant Fries

Recipe courtesy of Carrie from Diet Deep Dish and Recipe Redux


Serves 8
Prep Time: 20 min
Cook Time: 20 min
Total Time: 40 min


For the meatballs
8 oz. cremini mushrooms (or mushrooms of choice)
2 tbsp. extra virgin olive oil, divided
1/2 medium red onion, diced
1 clove garlic, minced
1 lb. ground turkey
1 tsp. cumin
1 tsp. oregano
1 tsp. dried parsley
1 tbsp. plain nonfat Greek yogurt
1 tsp. Kosher salt
1/2 tsp. black pepper
1 jar marinara sauce
2 French baguettes
8 slices provolone cheese

For the fries
2 medium eggplants, cut into fry-size pieces
2 tbsp. extra virgin olive oil
2 tbsp. parmesan cheese
1 cup Italian-style bread crumbs
2 tsp. cumin
2 tsp. garlic salt
2 tsp. Italian seasoning
1 tsp. black pepper


For the meatballs: Place the mushrooms in a food processor or blender and pulse until finely minced. Set aside.

Heat 1 tbsp. olive oil in a skillet over medium heat and cook the onion until translucent and fragrant, about 5 minutes.
Add the garlic and mushroom and cook until the mushrooms are cooked through, about 5 additional minutes. Pour mixture into a bowl and place in the refrigerator to chill, about 5 minutes.

Place the turkey, cumin, oregano, parsley, Greek yogurt, salt, pepper and chilled mushroom mixture in a bowl and gently combine with your hands. Form into approximately 30 medium meatballs. Each meatball will be about 1.5 inches in diameter. The smaller the meatball, the quicker they will cook.

Heat 1 tbsp. olive oil in a large saucepan over low to medium heat. Working in batches, place the meatballs in the saucepan leaving room between each meatball. Be careful not to overcrowd the pan. Gently cook the meatballs, turning frequently so they get light brown on all sides. If they are not turning light brown, turn the heat up slightly.

Pour the marinara sauce into a large saucepan and heat over low heat. Place the meatballs in the sauce and simmer 15 minutes or longer if needed. The longer they simmer, the more they will soak up the sauce.

Slice the baguettes open, and then divide each into 4 sandwiches (8 total). Place 3-4 meatballs in each baguette piece and cover with a slice of provolone cheese.

For the fries: Spread fries onto 2 aluminum foil-lined baking sheets. Sprinkle with olive oil and toss with cheese, bread crumbs, cumin, garlic salt, Italian seasoning and pepper.

Bake at 425 degrees F for 15-20 minutes, until crisp. Serve with meatball hoagies & enjoy!


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