Juicy Turkey Meatball Subs (Printable Version)
Tender turkey meatballs simmer in tomato sauce, served on toasted rolls topped with melted mozzarella and basil.
# What You 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 cloves garlic, minced
06 - 1/4 cup fresh parsley, chopped or 1 tbsp dried parsley
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 2 tbsp milk
→ Sauce
11 - 1 tbsp olive oil
12 - 1 small onion, finely chopped
13 - 2 cloves garlic, minced
14 - 24 oz crushed tomatoes
15 - 1 tsp dried basil
16 - 1/2 tsp dried oregano
17 - 1/2 tsp sugar
18 - Salt and pepper, to taste
→ Assembly
19 - 4 sub rolls or hoagie rolls
20 - 1 cup shredded mozzarella cheese
21 - 2 tbsp fresh basil, sliced (optional)
22 - 2 tbsp grated Parmesan cheese (optional)
# How-To Steps:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, pepper, and milk. Mix until just combined without overmixing.
03 - Shape mixture into 16 meatballs approximately 1.5 inches in diameter and arrange on the prepared baking sheet. Bake for 15 to 18 minutes until golden and cooked through.
04 - While meatballs bake, heat olive oil in a large skillet over medium heat. Sauté onion for 3 to 4 minutes until softened, add garlic and cook for 1 minute.
05 - Add crushed tomatoes, dried basil, oregano, sugar, salt and pepper to the skillet. Simmer gently for 8 to 10 minutes, stirring occasionally.
06 - Add baked meatballs to the sauce and simmer for an additional 5 to 7 minutes, spooning sauce over the meatballs to coat evenly.
07 - Preheat broiler. Slice sub rolls and place on a baking sheet. Toast under broiler for 1 to 2 minutes until lightly browned.
08 - Place 4 meatballs with sauce on each toasted roll. Top with shredded mozzarella and sprinkle with Parmesan cheese.
09 - Broil assembled subs for 2 to 3 minutes until cheese is melted and bubbly.
10 - Optionally garnish with fresh basil leaves and serve immediately while hot.
# Helpful Tips:
01 -
- Turkey keeps these meatballs tender and juicy without the heaviness of beef, making you feel good about what you're eating.
- The whole thing comes together in under an hour, and most of that is just letting the oven and sauce do their thing.
- That melted cheese bubbling under the broiler is the kind of comfort food moment that somehow feels a little bit fancy.
02 -
- Don't overmix the meatball mixture—your hands should barely come together with the ingredients, almost like you're being gentle with something fragile.
- The broiler is your best friend here, but it's also unforgiving; don't walk away or you'll end up with charred cheese instead of bubbly golden melted perfection.
- If your rolls are already fairly soft, toast them very lightly or skip it entirely—you want them to hold up to the sauce, not turn into toast.
03 -
- Chill your meatball mixture for 15 minutes before shaping if you have time; they'll hold together better and cook more evenly.
- Use a small ice cream scoop to make meatballs the same size—they'll cook at the same speed and look more intentional on the plate.
- Don't skip the broiler step at the end; it's what transforms a good meatball sub into one that people remember.