Community recipe
BBQ Turkey Meatball Sandwiches with Crunchy Apple Slaw
Tender oven-baked turkey meatballs get a glossy barbecue coating and tuck into toasted rolls beneath a cool, tangy apple-cabbage slaw. A weeknight-friendly sandwich with plenty of crunch.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Difficulty
- easy
Get ready
Ingredients
- 2 cup green cabbages, thinly shredded
- 1 apple, cored and cut into matchsticks
- 0.25 cup onion, finely diced
- 1 lb ground turkey
- 0.5 cup panko breadcrumbs
- 1 egg
- 0.5 tsp smoked paprika
- 0.5 tsp salt
- 1 tbsp olive oil
- 0.25 cup plain greek yogurt
- 1 tbsp apple cider vinegar
- 0.25 tsp salt
- 0.13 tsp black pepper
- 4 sub rolls, split
- 0.75 cup barbecue sauce
Make it
Instructions
- 01
Prepare the oven, pans, and produce
Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment; set a second baking sheet nearby for the rolls. Wash, dry, core, and thinly shred 2 cup green cabbage. Wash, dry, core, and cut 1 apple into thin matchsticks. Peel and finely dice enough 0.25 cup onion to measure the stated amount. Keep the chopped produce separate. | Why: Getting the oven and both pans ready first makes the baking and toasting steps straightforward.
- 02
Mix, shape, and bake the meatballs
In a large bowl, combine 1 lb ground turkey, 0.5 cup panko breadcrumbs, 1 egg, the prepared diced vegetable, 0.5 tsp smoked paprika, and 0.5 tsp salt. Mix just until combined. With clean hands, shape into 16 equal balls and space them on the lined baking sheet. Brush the tops with 1 tbsp olive oil. Bake on the center rack for 18–22 minutes, until lightly browned and the centers reach 165°F (74°C) on an instant-read thermometer. Wash hands and any surfaces that touched the raw mixture. | Why: Gentle mixing keeps the meatballs tender, while the thermometer confirms they are safely cooked.
- 03
Make the crunchy slaw
While the meatballs bake, whisk 0.25 cup plain Greek yogurt, 1 tbsp apple cider vinegar, 0.25 tsp salt, and 0.125 tsp black pepper in a medium bowl. Fold in the prepared shredded and sliced produce until evenly coated. Taste and keep the slaw covered in the refrigerator until assembly. | Why: A cool, lightly creamy dressing balances the warm, sweet-savory filling.
- 04
Toast the rolls and glaze the meatballs
When the meatballs have about 5 minutes left, split 4 sub rolls, place them cut-side up on the second baking sheet, and toast on the lower rack for 3–4 minutes, until the cut sides are lightly golden. Meanwhile, warm 0.75 cup barbecue sauce in a medium saucepan over medium-low heat for 2–3 minutes, stirring until it gently bubbles; reduce the heat to low. Once the meatballs have reached 165°F (74°C), remove them from the oven, rest for 2 minutes, then transfer them to the warm sauce and turn to coat. | Why: Brief toasting helps the rolls stay sturdy, and glazing after baking keeps the coating glossy.
- 05
Fill and serve
Place four glazed meatballs in each warm roll and spoon over any sauce left in the pan. Top each with a generous portion of cold slaw and serve immediately, with any extra slaw alongside. | Why: Adding the chilled topping last preserves its crisp contrast with the hot filling.
