Be the game day MVP with these turkey meatball hero sandwiches from New York City chef Missy Robbins.
Place a wide pan over low heat. Add olive oil and the whole garlic cloves, gently cooking them over medium-low heat until soft and slightly caramelized to golden brown, about 5-8 minutes.
Once browned, add the sliced garlic and sauté briefly, just until aromatic but with no color. Add the tomato paste and cook until it achieves a deeply rich color, more maroon than red, and until some of the oil has absorbed into it, about 3-5 minutes.
Add the crushed tomatoes along with half of the reserved tomato juice, salt, fennel seed and both chilies, dry and wet.
Slowly simmer for 45-60 minutes, stirring occasionally.
In the last 5 minutes of cooking, add the oregano. Remove the oregano stalks and add salt when the sauce is done. Taste and adjust salt if necessary.
In a large bowk, add the ground turkey, eggs, ½ cup of both cheeses, fennel seed, chili flakes, garlic powder, ¾ cup olive oil, sweated garlic and onions. Mix well until combined.
Drain the bread from the milk and squeeze out excess liquid. Add the bread to the meat mixture and mix well until combined. Season with salt to taste.
Make a small patty and heat a saute pan to medium high. Add 1 tablespoon olive oil and cook to test seasoning. Adjust with more salt if needed.
Form balls that are approximately 2-2.5 ounces; bigger than a golf ball, smaller than a tennis ball. Lay the balls on an oiled sheet pan.
Preheat an oven to 450 degrees.
Place the meatballs in the oven and cook until roasted golden on the outside, about 5-8 minutes. They do not need to be cooked all the way through
Add the balls to the warm sauce and cook on low heat until cooked through, about 10-15 minutes on gentle heat.
Remove from the pot and place on toasted bread. Top with extra sauce, pecorino, chili flakes, olive oil and basil.