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Le Truc Turkey Meatball Sandwich

Recipe from: Eat Le Truc

Go west to San Francisco where an old school bus called Le Truc has been given a makeover and now serves gourmet street food like a Blackened Salmon Salad and Crab Quesadillas to the hungry masses.

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1 8-inch hoagie bun
2 slices mozzarella cheese
4 turkey meatballs (see below)
1/4 cup marinara sauce (see below)
1 teaspoon fresh basil, finely chopped
1 tablespoon Parmesan cheese
1 pepperoncini, sliced

Toast hoagie on grill with mozzarella until cheese is melted and bread is at desired brownness. Place meatballs in hoagie. Pour marinara sauce over meatballs until covered. Garnish with basil, Parmesan cheese, and pepperoncini.

Yield: 1 serving

900 grams ground turkey

1⁄2 cup Panko bread crumbs

2 tablespoons olive oil

1 egg

1⁄4 cup parmesan cheese, grated

1 tablespoon Italian seasoning

1 tablespoon fresh basil, finely chopped
1 tablespoon scallions, finely chopped

1⁄2 tablespoon fennel seed

1 teaspoon onion powder

1⁄4 teaspoon cayenne pepper

1 teaspoon salt

1 teaspoon pepper

1 tablespoon garlic, minced

Combine all ingredients in a large mixing bowl. Using a 2-tablespoon scoop, form 20 meatballs on a large sheet pan. Bake at 475 degrees Fahrenheit for 10 minutes, or until golden brown. Remove from oven and cool.

Yield: 20 meatballs

1 liter whole plum tomato

1⁄2 cup yellow onion, coarsely chopped
1⁄2 cup carrot, coarsely chopped 

1⁄2 cup celery

2 cloves garlic

1 bay leaf

1 tablespoon Italian seasoning

750 milliliters red wine
1 teaspoon salt

1 teaspoon pepper

1 teaspoon sugar
1 teaspoon tomato paste

1 tablespoon fresh basil

Preheat oven to 350 F

Combine tomato, onion, carrot, celery, garlic, bay leaves, red wine, Italian seasoning, salt, pepper and sugar in large stock pot. Bring to boil, reduce heat and simmer for 2 hours. Stir every 20 minutes to prevent burning. Stir in tomato paste and simmer for 15 more minutes. Remove from heat. Add fresh basil and blend until smooth.

Yield: 2 liters