Turkey Meatball Sandwiches

In a large bowl combine the ground turkey, sausage, egg, chopped shallot, 2 cloves of chopped garlic, 2 tablespoons chopped parsley, breadcrumbs, Parmesan, and Worcestershire sauce. Gently mix with your hands until ingredients are evenly combined. Roll into golfball-sized meatballs.

Heat olive oil in a large skillet over medium high heat. Sauté the meatballs in the skillet until they are browned on all sides. They do not need to be fully cooked. Remove the meatballs from the pan and set aside.

In the same pan, sauté the chopped onion (add olive oil if necessary) until it starts to soften. Add the remaining chopped garlic and sauté until fragrant. Stir in the tomato paste until evenly combined. Add the crushed tomatoes, parsley, Italian seasoning, and 1/2 teaspoon salt. Stir until combined.

Add the meatballs to the sauce and bring to a simmer. Cover and let simmer until the meatballs are cooked through, about 20 minutes. Taste the sauce for seasoning and add salt and pepper, if necessary.

Preheat the broiler. To serve, slice the rolls and hollow out the centers (optional). Place on a foil-lined pan. Top the bottom half of the roll with about 3 meatballs and a spoonful of sauce. Cover with a piece of provolone cheese. Repeat with the remaining rolls.

Broil until the cheese is melted and the bread toasts. You may need to remove the top half of the roll if it is starting to toast too much and the cheese is not melted.