Turkey Meatball Subs Mozzarella (Printable version)
Tender turkey meatballs simmered in savory marinara topped with melted mozzarella in toasted rolls.
# Ingredient list:
→ 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
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 butter, softened
19 - Fresh basil or parsley, chopped (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, mix ground turkey, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper until just combined without overmixing.
03 - Shape mixture into 16 meatballs about 1 1/2 inches each and arrange on the baking sheet. Bake 15-18 minutes until cooked through and lightly browned.
04 - While meatballs bake, heat olive oil in saucepan over medium heat. Sauté onion for 3-4 minutes until softened, add garlic and cook 1 minute more.
05 - Add marinara sauce, basil, and optional red pepper flakes. Simmer on low heat for 10 minutes, stirring occasionally.
06 - Add baked meatballs to the sauce and simmer an additional 5 minutes.
07 - Split sub rolls and lightly spread with softened butter. Toast under broiler or in skillet until golden.
08 - Place 4 meatballs with sauce in each toasted roll and top evenly with shredded mozzarella cheese.
09 - Place assembled subs under broiler for 2-3 minutes until cheese is bubbly and melted.
10 - Garnish with fresh basil or parsley if desired. Serve warm.
# Expert Tips:
01 -
- Turkey keeps things lighter than beef, but the meatballs stay impossibly juicy and flavorful because of the egg and breadcrumbs holding everything together.
- The whole thing comes together in under an hour, which means you can feed a crowd without being glued to the stove all afternoon.
- That melted mozzarella moment under the broiler is when people realize this isn't just a sandwich—it's a proper dinner.
02 -
- Don't overmix the meatball mixture—I learned this the hard way when my first batch came out tough and bouncy like little rubber balls instead of tender and juicy.
- The sauce needs those 10 minutes on low heat to taste properly developed; rushing it leaves the garlic raw and sharp instead of mellow and sweet.
- Toast the rolls right before you assemble the subs, not minutes ahead—they'll stay crispy and won't absorb moisture from the sauce too early.
03 -
- Wet your hands slightly before rolling meatballs—it keeps the mixture from sticking and helps you shape them smoothly and quickly.
- Make the meatballs the same size by portioning the mixture with a cookie scoop; they'll all finish cooking at the same time instead of some being done while others are still raw inside.