Juicy Turkey Meatball Subs (Printer-friendly)

Tender turkey balls simmered in tomato sauce with mozzarella on toasted rolls, garnished with fresh basil.

# What You’ll Need:

→ Meatballs

01 - 1 lb ground turkey
02 - ½ cup breadcrumbs
03 - ¼ cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - ¼ cup fresh parsley, chopped (or 1 tbsp dried)
07 - ½ tsp dried oregano
08 - ½ tsp salt
09 - ¼ tsp black pepper
10 - 2 tbsp milk

→ Sauce

11 - 1 tbsp olive oil
12 - 1 small onion, finely chopped
13 - 2 cloves garlic, minced
14 - 24 oz crushed tomatoes
15 - 1 tsp dried basil
16 - ½ tsp dried oregano
17 - ½ tsp sugar
18 - Salt and black pepper, to taste

→ Assembly

19 - 4 sub rolls (or hoagie rolls)
20 - 1 cup shredded mozzarella cheese
21 - 2 tbsp fresh basil, sliced (optional)
22 - 2 tbsp grated Parmesan cheese (optional)

# How to Make It:

01 - Heat 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 arrange evenly on the prepared baking sheet.
04 - Bake for 15 to 18 minutes until golden brown and fully cooked through.
05 - While meatballs bake, heat olive oil in a large skillet over medium heat. Cook onion until softened, about 3 to 4 minutes, then add garlic and cook for 1 minute.
06 - Stir in crushed tomatoes, basil, oregano, sugar, salt, and pepper. Simmer for 8 to 10 minutes, stirring occasionally.
07 - Add baked meatballs to the sauce and simmer an additional 5 to 7 minutes, spooning sauce over meatballs.
08 - Preheat broiler. Split sub rolls and toast on a baking sheet under broiler for 1 to 2 minutes until lightly toasted.
09 - Place four meatballs with sauce onto each roll. Top with shredded mozzarella and a sprinkle of Parmesan cheese.
10 - Broil assembled subs for 2 to 3 minutes until cheese is melted and bubbly.
11 - Scatter fresh basil over sandwiches if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • Turkey keeps things lighter without sacrificing that rich, savory meatball magic everyone craves.
  • The whole thing comes together in under an hour, which means weeknight dinners suddenly feel impressive.
  • Melted mozzarella on top transforms it from simple to indulgent in those final two minutes under the broiler.
02 -
  • Don't overmix the meatball mixture or you'll end up with rubbery balls instead of tender ones—mix just until the raw turkey color disappears.
  • Baking the meatballs first prevents them from falling apart in the sauce and gives them a slight crust that keeps them intact.
  • The broiler step is not optional if you want that melted cheese experience; a regular oven won't give you that same bubbly, slightly browned top.
03 -
  • Make the meatballs slightly smaller if you're worried about them not cooking through—they cook faster and stay more tender.
  • Use whole milk mozzarella rather than low-moisture; it melts into actual strands instead of forming a plastic-like layer.