Middle Child is a casual spot for daytime eats inspired by classic diners and delis in Philadelphia.


    For meatballs:
  • 1 lb ground turkey
  • 1 egg, beaten
  • 1¾ cup boxed stuffing mix
  • 1 cup confit turkey thigh, small dice (you can also use rotisserie turkey thigh)
  • 1 tsp ground black pepper
  • 1 tbsp kosher salt
  • ¼ cup fresh sage, chiffonade
  • ½ cup dried cranberries
  • 1 tbsp canola oil

  • For sandwich:
  • Hinge-sliced hoagie roll, lightly toasted
  • 1 tbsp leftover cranberry sauce
  • 2 slices sharp provolone
  • 2 cup leftover gravy
Cookware Used
Holy Sheet
Nonstick Half-Sheet Pan
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8.5-Inch Stainless Steel Sauce Pan
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Stir Crazy
3-Piece Nested Mixing Bowl Set
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Combine all meatball ingredients in a large mixing bowl. Portion balls to 65g (roughly golf-ball size). Heat canola oil in Saucy and cook meatballs over medium-low heat until cooked through. Remove from heat and hold in gravy.

Smear cranberry sauce on both sides of roll, add provolone slices, meatballs, and a few generous spoonfuls of gravy.

Photos by Noah Fecks