Tender turkey meatball subs (Printable Version)
Tender turkey meatballs in marinara sauce on toasted sub rolls topped with melted cheese.
# What You’ll Need:
→ Meatballs
01 - 1 lb ground turkey
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 tbsp milk
06 - 2 cloves garlic, minced
07 - 2 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ Sauce
11 - 2 cups marinara sauce
12 - 1 tbsp olive oil
13 - 1/4 tsp crushed red pepper flakes (optional)
→ Assembly
14 - 4 sub rolls or hoagie rolls
15 - 1 cup shredded mozzarella cheese
16 - 2 tbsp grated Parmesan cheese
17 - Fresh basil leaves (optional)
# Directions:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, gently mix ground turkey, breadcrumbs, Parmesan, egg, milk, garlic, parsley, oregano, salt, and pepper until just combined.
03 - Form mixture into 16 small meatballs, approximately 1.5 inches each, and arrange evenly on the baking sheet. Bake for 15 to 18 minutes until lightly browned and cooked through.
04 - While meatballs bake, heat olive oil in a large skillet over medium heat. Add marinara sauce and red pepper flakes, bring to a simmer.
05 - Add baked meatballs to the simmering sauce and cook for 10 minutes, turning occasionally to ensure even coating.
06 - Preheat broiler. Split sub rolls and toast lightly if desired.
07 - Place 4 meatballs with sauce into each roll, then top with mozzarella and Parmesan cheese.
08 - Place assembled subs under the broiler for 1 to 2 minutes until cheese is melted and bubbly.
09 - Garnish with fresh basil leaves if desired, and serve immediately.
# Top Tips:
01 -
- Lean protein that doesn't taste like a sacrifice, especially when buried under melted cheese.
- The whole thing comes together in under an hour, perfect for nights when you need dinner, not a cooking project.
- These meatballs are forgiving enough to make with kids, yet impressive enough to serve to friends.
02 -
- Don't skip the initial bake; it firms up the meatballs so they don't fall apart when simmering in sauce.
- Turkey is lean, which means it can dry out if overworked in the bowl or cooked too long, so gentle handling and 15 to 18 minutes is the sweet spot.
- The broiler finishes the job in seconds, so stay nearby—melted cheese goes from perfect to overdone in the blink of an eye.
03 -
- A splash of balsamic vinegar stirred into the marinara sauce adds subtle sweetness that balances the savory turkey beautifully.
- If your rolls are soft or squishy, toast them longer before adding the meatballs to prevent sogginess and give them more structure.