Cuban Picadillo Style Turkey Meatball Sandwiches

---

Nutrition Facts Servings Per Recipe 6

---

• Amount Per Serving
• Calories 385
• Protein(gm)32
• Carbohydrate(gm)45
• Fat, total(gm)9
• Cholesterol(mg)52
• Saturated fat(gm)2
• Monosaturated fat(gm)4
• Polyunsaturated fat(gm)1
• Dietary Fiber, total(gm)7
• Sugar, total(gm)6
• Vitamin A(IU)194
• Vitamin C(mg)4
• Thiamin(mg)0
• Riboflavin(mg)0
• Niacin(mg)7
• Pyridoxine (Vit. B6)(mg)0
• Folate(µg)28
• Cobalamin (Vit. B12)(µg)0
• Sodium(mg)788
• Potassium(mg)89
• Calcium(DV %)172
• Iron(DV %)3

---

Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1/2 cup frozen shredded hashbrown potatoes
• 1/3 cup finely chopped onion
• 2 cloves garlic, chopped
• 2 tablespoons finely chopped pimiento-stuffed green olives
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon ground allspice
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 1/4 pounds ground turkey breast
• 1 tablespoon canola oil
• 1 8 ounce can tomato sauce with garlic and onion
• 3/4 cup water
• 6 whole grain hoagie rolls, split and toasted, if desired
• 6 tablespoons shredded Monterey Jack cheese

Make It 1. In a large bowl combine the potatoes, onion, garlic, olives, cumin, oregano, allspice, salt, and pepper. Add turkey and mix well. Shape mixture into 24 1 3/4-inch meatballs. In a 12-inch skillet brown the meatballs on all sides in hot oil over medium heat (about 5 minutes).
2. Meanwhile, in a 3-1/2- to 4-quart slow cooker, stir together tomato sauce and water. Add meatballs to sauce mixture in cooker. Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours (meatballs should be cooked through).
3. To serve remove meatballs with a slotted spoon. Serve in rolls topped with cheese and some of the cooking liquid to moisten.