This makes a small lot – perfect for two – of hagies of turkey meatballs. Double or triple the recipe necessary to make need for how many are needed.

There are days when I sit and I wonder who the first cavernic was to get on the back of a woolly mammoth and take a bite, spit the fur and think: “Dang, this is good”. Did he knew that if when he had pulled the fur out and put that big piece of meat on an open flame, would it be even better? Or there was another innovative cavern that decided that it would be fun to play with fire. Was it a moment of genius or were we just infuriating the pyromaniacs when we realized that we could create fire and everything was given on fire?
So, later in our history (and I am sure that thousands of cases of food poisoning explainable later), who decided that mixing the grinded meats in small portions of small size and cooking them would be a good idea?
Anyone who sat around and inventing these deserves an applause. First of all, they were probably a little crazy … walking around pushing things into the mouth and well … they helped us to reach where we are today. Now I can mix my meats without fear of death or violent disease due to those who were stupid Quite courageous to come in front of me.


This makes a small lot – perfect for two – of hagies of turkey meatballs. Double or triple the recipe as needed.
Prevent the screen from going to sleep
In an medium bowl, mix the breadcrumbs and milk. Squish with a fork to form in a thick pasta. With your hands, add the turkey, the mixture of bread, egg, salt, pepper, basil and parsley. Shape in 1 -inch balls and placed on a plate. Cover and keep in the refrigerator until it is ready to cook.
In a pan, heat the olive oil over medium-high heat. Put the meatballs in a pan and cook from 5 to 7 minutes per side. Pour the tomato sauce over the meatballs, reduce the heat to the medium. Cook for another 5 minutes, checking Doneness.
Preheat the grid. Assign a pan with an aluminum sheet and arrange the rolls. Put some basil leaves in each roll, on top of meatballs, extra sauce if you want and a slice of cheese. Cook until the cheese melts and the sandwiches are toasted.
Calories: 474Kcal | Carbohydrates: 23G | Protein: 61G | Fat: 15G | Saturated fat: 3G | Cholesterol: 207mg | Sodium: 674mg | Potassium: 976mg | Fiber: 2G | Sugar: 4G | Vitamin A: 830Iu | Vitamin C: 9.3mg | Soccer: 89mg | Iron: 4.3mg

