Hidden-Veggie Turkey Meatball Subs

Preheat your oven to 400°F. Lightly coat a baking sheet with 1 tbsp olive oil.

Finely grate 1/2 of a raw zucchini and 1 raw carrot using a fine box grater. Squeeze excess moisture out of the grated zucchini using a clean paper towel to yield about 1/3 cup grated zucchini and 1/3 cup grated carrot. Peel and slice the remaining 3 raw carrots into finger-friendly sticks to serve as a side.

In a medium bowl, combine 1 lb raw ground turkey, the 1/3 cup grated zucchini, 1/3 cup grated carrot, 1 large raw egg, 1/2 cup panko breadcrumbs, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently with your hands until just combined.

Roll the turkey mixture into 12 even-sized meatballs (about 1.5 inches each). Place them on the oiled baking sheet and bake at 400°F for 15 minutes, until cooked through and lightly browned.

While the meatballs bake, grate 4 oz of low-moisture mozzarella cheese block using a box grater and set aside. In a medium saucepan over medium heat, combine 2 cups canned tomato puree, 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp dried oregano. Bring the sauce to a gentle simmer.

Carefully transfer the 12 baked meatballs into the saucepan with the 2 cups simmering tomato sauce. Reduce the heat to low, cover the pan, and let simmer for 10 minutes to allow the meatballs to absorb the flavors.

Set your oven to broil. Slice 4 soft sub rolls open lengthwise and arrange them on a clean baking sheet. Place 3 meatballs and a generous spoonful of the tomato sauce into each sub roll, then top each with 1 oz of the freshly grated mozzarella cheese.

Broil the subs for 1 to 2 minutes until the 4 oz mozzarella cheese is completely melted, bubbly, and golden-brown. Serve the hot subs immediately alongside the reserved carrot sticks.