There is nothing better than some good ole’ comfort food on a cold, rainy day. Today’s recipe is a jalapeno turkey meatball hoagie. If you grew up in Cincinnati like I did, then you are no stranger to hoagies with steak meat, onions, pizza sauce and cheese. Lots of cheese… Yum!

I grew up eating some amazing meals prepared at home and equally amazing meals prepared at local restaurants. These restaurants were not chains, they just had multiple locations within Cincinnati. I can recall being in school at the University of Cincinnati and ordering hoagies from local spots on McMillan and W.H. Taft. The bread was warm, meatballs hot, cheese was nice and gooey and it was seasoned to perfection! It’s been years since I craved a hoagie, and since I had leftover turkey meat, I figured I would not allow it to go to waste. This is my version of the steak hoagie, but made with jalapeno turkey meatballs.

Ingredients

• 2 lbs ground turkey
• 1 dry ranch dressing seasoning pack
• 1 Lipton Onion soup mix pack
• 2 Tbs minced garlic
• 1/2 cup diced onions
• 1 Tsp black pepper
• 2 whisked eggs
• 1/2 cup parmesan cheese

Mix everything together in a large bowl and make 32 same size meatballs

Line a cookie sheet with foil and top it with two sheets of parchment paper. Add the meatballs and bake uncovered on 375 degrees for 35-40 minutes. Once your meatballs have finished cooking set them aside while you prepare your spaghetti sauce.

Use one small jar of your favorite spaghetti sauce. Add 1 Tbs sugar and 1 Tbs Italian seasoning and stir until mixed.

Cut hoagie roll down the center and add to the oven for 5 minutes. Remove from the oven and add 4 meatballs with sauce in each. Top with mozzarella cheese and add back to the oven for 7-10 minutes, or until the cheese is melted. Sprinkle with Italian seasoning and serve with a salad or homemade baked fries.