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1.
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For the meatballs, cut off the crusts of the day old bread slices and then cut into 1 pieces.
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In a small bowl, soak bread in milk.
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In a separate bowl combine ground turkey, Worcestershire sauce, salt and pepper.
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2.
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Next chop up fresh parsley and add it to the ground meat mixture along with an egg, and chopped garlic.
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Also squeeze out the excess milk from the bread pieces and add the bread to the turkey.
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Mix till well combined.
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3.
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Heat the olive oil in a 10 pan on the stove top till it is smoking.
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Form the turkey mixture into 2 1/2 balls.
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Drop them one at a time into the hot oil.
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Do not overcrowd the pan as you will need to rotate the meatballs to brown all sides and it is easier if there is a little room to maneuver.
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Once all sides have browned but meatballs are not cooked thoroughly, move them to a paper towel-lined plate.
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Repeat the process with remaining meatballs till all are browned.
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4.
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Place all the meatballs back into the pan with beer and chicken or vegetable broth.
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Cover pan with aluminum foil and cook for 15 minutes.
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Shake the pan every few minutes to splash the liquids on top of the meatballs.
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Halfway through the 15 minutes, uncover and flip the meatballs.
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Re-cover and continue to shake the pan every few minutes till the meatballs are done.
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5.
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For the sandwiches, rinse and drain the spinach.
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Saute in a pan with a little olive oil; cover and let liquids escape and wilt down the spinach, about 5 minutes.
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After 5 minutes, uncover, still cooking and let any liquid evaporate.
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6.
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Assemble sandwich by spreading butter, chopped fresh garlic, salt, and mozzarella cheese on a long roll.
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Toast till cheese is melted and bread is browned.
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Arrange sauteed spinach on the inside of the bread, then place the meatballs and drizzle with au jus left in the meatball pan.
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Serve with a chilled mug of Guinness.
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(Recipe adapted from Rachael Ray.)
