It's fun to take a recipe you love, and think about it differently. In the cookbook, our Rhode Island Weiner Spice Meatballs, seasoned with Olneyville NY System Weiner Spice Mix, baked in the oven, and served with Poblano Farm salsa for dipping, seem just right for football season. And yet, I've been wondering, could they be even better?
Rhode Island weiner spice meatball sandwich (slow cooker recipe)
Makes 24 meatballs; makes 8 sandwiches.
For the weiner spice mix:
1 tsp cumin
1 tsp paprika or pimentón dulce (sweet smoked paprika)
1 tsp celery salt
1 tsp red chile powder
2 tsp dry mustard
½ tsp of allspice
2 tsp kosher salt
For the meatballs:
1-1/4 lb 93% fat-free ground turkey
1/2 cup plain dry breadcrumbs
1/2 cup plain nonfat Greek yogurt
1 large egg
1 Tbsp spice mix (above, or use 1 Tbsp Olneyville NY System Weiner Spice Mix)
1 tsp Dijon mustard
2 tsp tomato paste
1/2 tsp hot sauce
1/8 tsp kosher salt
1/8 tsp fresh black pepper
1 Tbsp olive oil
For the rest:
1 large onion, sliced
2 cups chicken stock
8 or more hot dog buns (split on top)
DirectionsIn a small jar, combine ingredients for the weiner spice mix. Shake to combine.
In a large mixing bowl, combine all of the ingredients for the meatballs. With your very clean hands, bring the ingredients together gently. Do not overmix! make sure all of the ingredients are incorporated, then wash your hands.
Slice the onion and place it into the bottom of a 4-quart slow cooker. Add the chicken broth.
With an ice cream scoop with a release (called a disher), or with a tablespoon, form the meat mixture into 1-inch meatballs, and set them gently into the slow cooker.
Cook on LOW for 4 hours, stirring once after the meatballs have been cooking for at least 3 hours.
After 4 hours, remove the meatballs and onions with a slotted spoon. Place 3 meatballs in each hot dog bun, and top with some of the cooked onion. Add a squiggle of yellow mustard, and serve immediately.