#1,805: Meatball Sub on a Stick

I wasn't sure how much my family would like this recipe AND I was skeptical about the meatballs cooking through and not making the dough soggy, but I was happily proven wrong on all/most counts of this recipe.  The kids loved making this recipe even though they complained through the beginning saying they "couldn't do it."  As for the actual recipe, the meatballs were pretty good, but there was WAY too much breadcrumbs and Parmesan cheese that I couldn't get it all to mix in.  I actually had to dump about 1/4 of a cup of dry ingredeints out of the bowl that wouldn't mix. The kids thought the meatballs were a little spicy too but I think it's only because they got a piece or two of crushed red pepper in their bite.  If you don't like the meatballs you could easily use any meatball recipe you already have/use/like.  

1 lb lean ground turkey

½ cup Italian bread crumbs

½ cup grated Parmesan cheese

1 Tbsp dried Oregano

1 Tbsp dried Basil

1 Tbsp dried Parsley or ¼ cup fresh chopped

½ tsp Crushed Red Pepper

2 cloves garlic, minced

1 can Pillsbury Original bread sticks

1 cup shredded mozzarella cheese

12 (10"-12") wooden skewers

Marinara sauce for dipping

Preheat oven to 375°.  Line 2 baking sheets with parchment paper. Set aside.

In bowl combine ground turkey, bread crumbs, Parmesan cheese, Oregano, Basil, Parsley, red pepper flakes and garlic. Form into 1 inch meatballs.

Open can of bread sticks and starting with one bread stick at a time thread dough then meatball. Repeat the process with 2 more meatballs alternating dough-meatball, ending with dough. Make sure to spread dough and meatballs away from each other by about ¼", so the meatballs bake through and the dough has room to expand.

Bake for 20 minutes until the meatballs are cooked through. Remove from oven and sprinkle each skewer with 1-2 Tbsp of shredded mozzarella cheese. Place back in oven for 2-3 minutes until cheese is melted.

Serve immediately with warm marinara sauce for sipping.