Juicy turkey meatball subs (Print View)
Tender turkey meatballs in rich tomato sauce, topped with melted mozzarella and fresh basil on toasted rolls.
# What You'll 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 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 2 tablespoons milk
→ Sauce
11 - 1 tablespoon olive oil
12 - 1 small onion, finely chopped
13 - 2 cloves garlic, minced
14 - 24 ounces crushed tomatoes
15 - 1 teaspoon dried basil
16 - 1/2 teaspoon dried oregano
17 - 1/2 teaspoon sugar
18 - Salt and black pepper, to taste
→ Assembly
19 - 4 sub rolls or hoagie rolls
20 - 1 cup shredded mozzarella cheese
21 - 2 tablespoons fresh basil, sliced (optional)
22 - 2 tablespoons grated Parmesan cheese (optional)
# Method:
01 - Set 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 gently until just combined.
03 - Shape mixture into sixteen 1.5-inch meatballs and place evenly spaced on the prepared baking sheet.
04 - Bake meatballs for 15 to 18 minutes until golden and cooked through.
05 - While meatballs bake, heat olive oil in a large skillet over medium heat; cook chopped onion for 3 to 4 minutes until softened, then add minced garlic and cook 1 minute longer.
06 - Add crushed tomatoes, dried basil, oregano, sugar, salt, and pepper to skillet; simmer for 8 to 10 minutes, stirring occasionally.
07 - Transfer baked meatballs to the sauce; simmer an additional 5 to 7 minutes, spooning sauce over meatballs to coat thoroughly.
08 - Preheat broiler. Slice sub rolls and place on baking sheet; broil for 1 to 2 minutes until lightly toasted.
09 - Place four meatballs with sauce on each roll; top with shredded mozzarella and a sprinkle of Parmesan cheese.
10 - Return assembled subs to broiler for 2 to 3 minutes until cheese is melted and bubbly.
11 - Optionally garnish with fresh basil leaves and serve immediately.
# Insider Tips:
01 -
- Turkey keeps these lighter than the original while tasting just as satisfying.
- The whole thing comes together in under an hour, making it perfect for busy evenings.
- That moment when the cheese bubbles under the broiler and the fresh basil hits the warm mozzarella is pure joy.
02 -
- Never overmix the meatball mixture or they'll become tough and dense instead of tender and delicate.
- The sugar in the sauce is essential—even a small amount balances the acidity of the tomatoes and makes everything taste more rounded.
- Toast the rolls first so they don't get soggy from the sauce and stay crispy when the cheese melts on top.
03 -
- Form your meatballs to the same size so they bake evenly and finish at the same time.
- Don't skip the broiler step—those few minutes under high heat are what create the bubbling cheese and light browning that makes these feel restaurant-quality.