Turkey Meatball Subs with Cheese (Printable)

Tender turkey meatballs in marinara sauce, topped with melted cheese and served in toasted sub rolls for a satisfying sandwich.

# What You Need:

→ Turkey 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
07 - 1 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper

→ Sauce

10 - 2 cups marinara sauce
11 - 1 tbsp olive oil
12 - 1 small onion, finely chopped

→ Assembly

13 - 4 sub rolls or hoagie buns
14 - 1 cup shredded mozzarella cheese
15 - 1/4 cup grated Parmesan cheese
16 - Fresh basil for garnish

# How To Cook:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Mix until just combined.
03 - Shape mixture into 16-18 small meatballs. Place on the prepared baking sheet.
04 - Bake meatballs for 15-18 minutes, until golden and cooked through.
05 - While meatballs bake, heat olive oil in a large skillet over medium heat. Sauté onion until softened, approximately 3 minutes.
06 - Pour in marinara sauce and bring to a simmer.
07 - Transfer baked meatballs to the sauce, cover, and simmer for 10 minutes.
08 - Cut sub rolls lengthwise without cutting all the way through. Toast under the broiler until lightly crisp.
09 - Arrange 4-5 meatballs with sauce in each roll. Top generously with mozzarella and a sprinkle of Parmesan.
10 - Place assembled subs on a baking tray and broil for 2-3 minutes, until cheese is melted and bubbly.
11 - Garnish with fresh basil if desired. Serve hot.

# Expert Tips:

01 -
  • These meatball subs somehow manage to feel indulgent while being lighter than the beef version, a revelation I discovered after my friend Mark insisted turkey would never work for meatballs.
  • The combination of a crunchy toasted exterior and the soft, sauce-soaked interior creates that magical textural contrast that makes you close your eyes with each bite.
02 -
  • Overmixing the turkey mixture will result in tough, dense meatballs, a painful lesson I learned when I absentmindedly kept stirring while chatting on the phone.
  • Adding a tablespoon of water to your meatball mix creates steam during baking that helps keep turkey meatballs moist, a tip my Italian neighbor shared after tasting my early attempts.
03 -
  • Gently press a small indent in the center of each raw meatball with your thumb to help them cook more evenly and prevent the disappointing baseball effect where they shrink into dense spheres.
  • Let the assembled subs rest for 2-3 minutes after broiling to allow the cheese to set slightly, making them easier to eat without burning the roof of your mouth, a painful lesson I only needed to learn once.

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