Turkey Meatball Subs (Printable)

Savory turkey meatballs in marinara, served on toasted sub rolls with melted cheese.

# 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 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 or hoagie rolls
15 - 1 cup shredded mozzarella cheese
16 - 2 tbsp grated Parmesan cheese
17 - Fresh basil leaves for garnish (optional)

# How-To:

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, milk, garlic, parsley, oregano, salt, and pepper. Mix gently until just combined.
03 - Shape mixture into 16 small meatballs (approximately 1.5 inches each) and arrange on the prepared 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 crushed red pepper flakes, bringing to a simmer. Add baked meatballs and simmer for 10 minutes, turning occasionally to coat.
05 - Preheat broiler. Split sub rolls and toast lightly if desired. Place 4 meatballs with sauce into each roll.
06 - Top meatballs with mozzarella and Parmesan cheeses. Place subs under broiler for 1 to 2 minutes until cheese is melted and bubbly.
07 - Garnish with fresh basil leaves if preferred. Serve immediately.

# Expert Advice:

01 -
  • Turkey keeps these light but loaded with protein, so you actually feel satisfied instead of sluggish afterward.
  • The whole thing comes together in under an hour, making it perfect for weeknight dinners when you want something that feels homemade.
  • Melted cheese on top transforms it from ordinary to the kind of sandwich people remember.
02 -
  • Don't skip the gentle mixing—overmixed turkey meatballs become dense rubber instead of light clouds.
  • Baking them first instead of pan-frying saves grease and keeps them tender, then the sauce finishes the job.
  • Toasting the rolls matters more than you'd think; it keeps them from getting soggy and adds a subtle crunch.
03 -
  • Chill your meatball mixture for fifteen minutes before shaping if you have time—they hold together better and cook more evenly.
  • Use a small ice cream scoop or cookie scoop to make them uniform in size so they cook at the same rate.
  • Broiler heat varies wildly, so keep your eye on them those last two minutes—you want bubbly cheese, not burnt cheese.

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