Turkey Meatball Subs Mozzarella (Print Page)
Tender turkey meatballs in marinara, melted mozzarella on toasted sub rolls for a hearty 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 - 2 tbsp fresh parsley, chopped (or 1 tsp dried)
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Marinara Sauce
10 - 2 cups marinara sauce
11 - 1 tbsp olive oil
12 - 1 small onion, finely chopped
13 - 2 cloves garlic, minced
14 - 1/2 tsp dried basil
15 - 1/4 tsp red pepper flakes (optional)
→ Assembly
16 - 4 sub rolls or hoagie buns
17 - 1 1/2 cups shredded mozzarella cheese
18 - 2 tbsp softened butter
19 - Fresh basil or parsley, chopped (optional, for garnish)
# Directions:
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, minced garlic, parsley, oregano, salt, and pepper. Mix gently until just combined.
03 - Shape mixture into 16 uniform meatballs, approximately 1 1/2 inches in diameter, and arrange on prepared baking sheet.
04 - Bake meatballs for 15 to 18 minutes until fully cooked and lightly browned on the outside.
05 - In a saucepan over medium heat, warm olive oil. Sauté onion for 3 to 4 minutes until softened, add garlic and cook for 1 more minute.
06 - Stir in marinara sauce, dried basil, and red pepper flakes if using. Simmer gently for 10 minutes, stirring occasionally.
07 - Add baked meatballs to the sauce and simmer an additional 5 minutes to blend flavors.
08 - Slice sub rolls horizontally. Spread the cut sides with softened butter and toast under a broiler or in a skillet until golden brown.
09 - Place four meatballs and sauce into each toasted roll. Sprinkle evenly with shredded mozzarella cheese.
10 - Place assembled subs under the broiler for 2 to 3 minutes until the cheese melts and bubbles.
11 - Optionally garnish with fresh basil or parsley. Serve immediately while hot.
# Expert Tips:
01 -
- Light but deeply satisfying, these meatballs don't leave you feeling weighed down like beef versions sometimes do.
- Comes together faster than ordering delivery, and tastes like you actually tried.
- The melted mozzarella creates this gooey barrier that keeps everything from falling out of the roll.
02 -
- Don't skip the toasting step on the rolls—it's the difference between a sandwich and something that falls apart in your hands.
- Mozzarella melts best when it's freshly shredded and the subs are still hot; pre-shredded cheese with anti-caking agents doesn't get as creamy.
03 -
- Shape your meatballs slightly smaller than you think they should be—they'll puff up a little in the oven and cook more evenly.
- If your marinara is on the acidic side, a tiny pinch of sugar balances it out once the meatballs are in.