Meatball Sandwich Recipe

Prepare meatball mixture

In a large bowl, combine the fresh breadcrumbs and milk; let soak 2 minutes. Add the ground turkey, egg, 1/2 cup grated parmesan, minced garlic, chopped parsley, dried oregano, 1 tsp salt and 1/2 tsp black pepper. Mix gently with your hands or a fork until just combined — avoid overworking so meatballs stay tender.

Form meatballs

Portion mixture into 12 evenly sized meatballs (about 1.5 inches / 2 tablespoons each). Roll gently between your palms to form compact balls and set on a tray.

Cook meatballs

Heat 2 tablespoons olive oil in a large skillet over medium heat. When shimmering, add meatballs in a single layer (work in batches if needed). Brown on all sides, turning carefully, about 6–8 minutes total until golden and cooked through (internal temperature 165°F / 74°C). Remove to a plate and keep warm.

Make sundried tomato paste

Place the drained sundried tomatoes, 2 tablespoons tomato paste, 1 tablespoon olive oil, 1 teaspoon red wine vinegar, 1/2 teaspoon honey (or sugar), 2 tablespoons warm water, 1/4 teaspoon salt and a pinch of black pepper in a small food processor or blender. Pulse until a smooth, spreadable paste forms. Adjust consistency with an extra teaspoon of water if too thick. Taste and adjust salt or vinegar as needed.

Warm with meatballs (optional)

If you prefer the meatballs slightly sauced, return the browned meatballs to the skillet, add 2–3 tablespoons of the sundried tomato paste and 2 tablespoons water, stir gently to coat, and simmer 2–3 minutes until heated through. Otherwise serve paste as a spread on the bread and keep meatballs separate.

Cook onions

Heat 1 tablespoon butter or olive oil in a medium skillet over medium-low heat. Add the thinly sliced onion and 1/4 teaspoon salt. Cook slowly, stirring every few minutes, until softened and deeply golden brown, about 20–25 minutes. If onions begin to stick, add up to 1 tablespoon water and scrape browned bits. Stir in 1/2 teaspoon sugar in the last 5 minutes if you want a sweeter, faster caramelization. Remove from heat and keep warm.

Prepare challah

Slice the challah horizontally. If desired, spread a thin layer of butter on cut sides and toast in a skillet or under broiler until lightly golden, about 1–2 minutes per side.

Spread sundried tomato

Spread about 1 tablespoon of the sundried tomato paste evenly on the bottom half of each toasted challah piece (reserve any extra for another use).

Layer meatballs and toppings

Place 3 warm turkey meatballs per sandwich on top of the sundried tomato spread. Spoon 1–2 tablespoons caramelized onions over the meatballs. Sprinkle about 1 tablespoon grated parmesan over the onions and meatballs.

Add greens and finish

Top with a small handful (about 1/2 cup) mixed greens per sandwich. Close with the challah top, press gently. Trim if desired and serve immediately.

Serving suggestion

Serve with extra sundried tomato paste on the side, a simple pickle or chips, and a lemon wedge to brighten the greens if desired.