Turkey Meatball Subs with Cheese (Print View)
Juicy turkey meatballs in marinara sauce on toasted rolls with melted cheese.
# What You'll Need:
→ For the Meatballs
01 - 1.1 lbs ground turkey
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped
07 - 1 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/2 tsp black pepper
→ For the Sauce
10 - 2 cups marinara sauce
11 - 1 tbsp olive oil
12 - 1/2 small onion, finely chopped
13 - 1 clove garlic, minced
→ For the Subs
14 - 4 sub rolls (about 6 inches each)
15 - 1 1/2 cups shredded mozzarella cheese
16 - 1/4 cup grated parmesan cheese
17 - 2 tbsp fresh basil or parsley, chopped
# Step-by-Step Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine ground turkey, breadcrumbs, parmesan, egg, garlic, parsley, oregano, salt, and pepper. Mix until just combined to avoid overmixing.
03 - Shape the mixture into 16 small meatballs approximately 1.5 inches each and place them on the prepared baking sheet.
04 - Bake for 15 minutes, or until lightly browned and cooked through.
05 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 2-3 minutes until softened. Add garlic and cook 1 minute more.
06 - Pour in marinara sauce and bring to a gentle simmer. Add the baked meatballs to the sauce, coating them well. Simmer uncovered for 10 minutes.
07 - Slice sub rolls lengthwise without cutting all the way through. Toast them in the oven for 2-3 minutes until lightly crisp.
08 - Divide meatballs and sauce among the rolls. Top each sub with mozzarella and a sprinkle of parmesan.
09 - Place the filled subs on a baking tray and return to the oven for 3-5 minutes, or until the cheese is melted and bubbly.
10 - Garnish with fresh basil or parsley if desired. Serve hot.
# Expert Suggestions:
01 -
- Turkey keeps things lighter than beef, but the meatballs stay impossibly juicy when you don't overmix the filling.
- The whole thing comes together in under an hour, which means you can serve something that tastes like you spent all afternoon cooking.
- Melted mozzarella and parmesan transform simple meatballs into something that feels genuinely indulgent.
02 -
- Don't overmix the meatball mixture—I learned this the hard way when a batch turned out like dense hockey pucks, and I've been gently combining ever since.
- Toasting the rolls separately makes a huge difference in texture, preventing them from turning into soggy bread by the time the cheese melts.
- The sauce will seem thin at first, but it thickens slightly as the meatballs simmer and absorb some of the liquid.
03 -
- Keep your hands slightly damp when shaping meatballs so the mixture doesn't stick, and work quickly so the meat stays cold.
- If mozzarella is browning too quickly before melting completely, cover the subs loosely with foil during that final oven step.