Chicken or Turkey Meatball Sandwich with Cream Sauce
Panino con le Polpetta di Tacchino alla Crema
Place turkey, garlic, onions, breadcrumbs, heavy cream, egg, Romano cheese, 2 Tablespoons Parsley, 1 Tablespoon Oregano, 1 teaspoon salt (first 10 ingredients) in a bowl. With clean hands, gently combine all ingredients until well blended. Do not over blend.
Separate mixture into 8 pieces and gently form each piece into large meatballs, about 2 inches in diameter.
In a medium sized saucepan, heat stock and milk or cream and water mixture to a boil. Add the meatballs. Reduce heat and simmer for 20 - 25 minutes, until cooked through. Remove meatballs with a slotted spoon and set aside.
Bring remaining liquid back to a boil and reduce further until 2 cups remain.
Meanwhile, in a separate saucepan, over low heat, melt butter. Add flour and whisk until fully incorporated. Slowly add the 2 cups of warm reduced stock mixture, whisking constantly. Add salt, pepper, oregano, parsley and paprika. Continue to cook, whisking, until sauce begins to thicken, about 10 minutes. Stir in 1 Tablespoon of grated Parmesan. Remove from the heat.
Take roll, slice open (or take bread slices) and place in toaster oven or broiler until lightly toasted.
Remove and rub each open face side with the peeled garlic clove. Spoon a 2 teaspoons of sauce over each side of the bread or roll.
Slice 2 meatballs and place on one side of the bread. Top with a few more teaspoons of sauce and a generous sprinkling of diced peppers. Top with other side of roll or second slice of bread and serve immediately.
Any extra sauce can be served warm at the table for extra dipping.