1 Tbs dried basil
1/4 tsp garlic salt
1 tsp. minced onion flakes
1/2 tsp chili powder
1 tsp sugar
2 tsp cornstarch
1 tsp ground pepper
1/2 tsp coarse Kosher salt
1/2 red bell pepper (thinly sliced)
1/2 yellow bell pepper (thinly sliced)
1/4 yellow onion (sliced or chopped)
4 slices of provolone cheese
1 sliced green onion
Soft Cuban bread
Cut bread into two pieces (~8 inches long each), cut each piece down the center, but don't cut all the way through. Hollow out the center to make room for the meatballs. Put back into the bag it came in so it doesn't dry out and save for later.
In a large bowl combine turkey and the next 8 ingredients. Mix with your hands until well-blended. Form 1 inch meatballs. One pound of ground meat will make ~16 meatballs. In a saucepan, heat olive oil (about enough to cover the bottom of the pan) and sautee half the meatballs until brown and cooked through, turning often and lowering heat if browning too quickly. This will take ~10 minutes. Place sauteed meatballs on a baking sheet that has been sprayed with nonstick cooking spray. Cover with foil and put in oven at 200 to keep them warm while you sautee the other half of the meatballs. As long as they are covered, they won't dry out.
While the meatballs are keeping warm, sautee the bell peppers and onion in a little olive oil for about 5 minutes or until tender. If there is any excess oil on the veggies after they've been sauteed, you can always drain them in a small bowl with a paper towel in it.
Once the veggies and meatballs have been sauteed, get out your bread, put 2 slices of cheese in each sandwich loaf, place the meatballs on top of the cheese, then top with sauteed veggies and fresh sliced green onion. (You may want to add a little light mayonnaise on the bread before you add the cheese to give it a little more moisture, but it's not necessary.)
What a GREAT sandwich! And to be honest, I could just eat the meatballs on their own!! SO YUMMY!!! These meatballs could be made to go on a party tray, too!