Turkey Meatball Subs With Cheese (Print Version)
Turkey meatballs in marinara sauce on toasted sub rolls topped with melted cheese.
# What You Need:
→ Meatballs
01 - 1.1 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 - 2 tbsp fresh parsley, chopped (or 1 tbsp dried)
07 - 1 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/2 tsp black pepper
→ Sauce
10 - 2 cups marinara sauce (store-bought or homemade)
11 - 1 tbsp olive oil
12 - 1/2 small onion, finely chopped
13 - 1 clove garlic, minced
→ 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 (optional, for garnish)
# How to Prepare:
01 - Preheat 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 integrated without overmixing.
03 - Shape mixture into 16 meatballs, approximately 1 1/2 inches in diameter. Arrange on the prepared baking sheet and bake for 15 minutes until lightly browned and fully cooked.
04 - Heat olive oil in a large skillet over medium heat. Sauté onion until softened, about 2-3 minutes, then add garlic and cook for an additional minute.
05 - Add marinara sauce to the skillet and bring to a gentle simmer. Incorporate baked meatballs, coating them thoroughly with the sauce. Simmer uncovered for 10 minutes.
06 - Slice sub rolls lengthwise without cutting through. Place in the oven and toast for 2-3 minutes until lightly crisp.
07 - Distribute meatballs and sauce evenly among the toasted rolls. Top each with shredded mozzarella and a sprinkle of parmesan cheese.
08 - Place the assembled subs on a baking tray and bake for 3-5 minutes until cheese is melted and bubbly. Optionally garnish with fresh basil or parsley before serving.
# Expert Advice:
01 -
- Turkey keeps these lighter than beef versions, but the meatballs stay impossibly juicy when you don't overmix the filling.
- The whole thing comes together in under an hour, making it perfect for weeknights when you want something that feels like you spent more time than you actually did.
- Melted mozzarella and parmesan over warm marinara is basically guaranteed to make anyone at your table happy.
02 -
- Don't overmix the meatball mixture—I learned this the hard way the first time I made them, and they came out rubbery and dense instead of tender.
- Tasting the marinara sauce before you use it matters because some brands are much saltier than others, and your final dish will be too salty if you don't account for it.
- The rolls really do need that quick toast, even though it seems unnecessary—it prevents them from getting soggy and gives the subs structure so they don't fall apart.
03 -
- Shape your meatballs to be slightly smaller rather than larger—they cook more evenly and you get better sauce-to-meat ratio in each bite.
- If your marinara sauce is too acidic, add a tiny pinch of baking soda and stir; it neutralizes the acidity without adding sugar.