Turkey Meatball Sub Marinara (Printable Version)
Savory turkey meatballs in marinara sauce, nestled in toasted rolls with melted mozzarella.
# What You Need:
→ Turkey Meatballs
01 - 1 pound ground turkey
02 - 1/3 cup plain breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped or 1 teaspoon dried parsley
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground black pepper
→ Marinara Sauce
10 - 2 cups marinara sauce, store-bought or homemade
11 - 1 tablespoon olive oil
12 - 1 small onion, finely chopped
13 - 2 cloves garlic, minced
14 - 1/4 teaspoon crushed red pepper flakes, optional
15 - 1/2 teaspoon dried basil
→ Assembly
16 - 4 sub rolls or hoagie rolls
17 - 1 1/2 cups shredded mozzarella cheese
18 - 2 tablespoons grated Parmesan cheese for topping
19 - Fresh basil or parsley for garnish, optional
# How to Make It:
01 - Preheat oven to 375°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper; mix until just combined without overmixing.
03 - Shape mixture into 12 to 16 meatballs about 1 1/2 inches in diameter and arrange on baking sheet; bake for 18 to 20 minutes until cooked through and lightly browned.
04 - Heat olive oil in a large skillet over medium heat; sauté onion until soft, about 3 minutes. Add garlic and red pepper flakes, cooking for 30 seconds.
05 - Stir in marinara sauce and dried basil; simmer for 5 minutes.
06 - Transfer baked meatballs to skillet, spoon sauce over to coat, and simmer together for 5 to 7 minutes.
07 - Slice sub rolls partially without cutting through. Place 3 to 4 meatballs with sauce in each roll.
08 - Top each filled sub with shredded mozzarella and sprinkle with grated Parmesan cheese.
09 - Place subs on a baking sheet and broil on high for 2 to 3 minutes until cheese is melted and bubbly.
10 - Garnish with fresh basil or parsley if desired; serve warm.
# Expert Tips:
01 -
- These meatballs stay impossibly tender because turkey needs a gentle hand and just enough binder to hold itself together without becoming dense.
- The whole thing comes together in under an hour, which means dinner on a weeknight without the usual mental math of timing three different pans.
- Melted mozzarella on top creates this thin, crispy-edged layer that somehow makes it feel fancier than it has any right to be.
02 -
- Don't overmix the meatball mixture or they'll become dense and bouncy instead of tender and slightly yielding—mix until the ingredients are just combined and stop yourself.
- The broiler finish is non-negotiable because it melts the cheese while crisping the bread's edges, creating contrast that makes the whole sandwich feel intentional rather than just assembled.
03 -
- Keep a mental note of your broiler's personality—some run hot and fast, others take their sweet time, and knowing yours prevents the sad burnt-bread scenario.
- Grate your own Parmesan when possible because pre-grated versions are coated with cellulose to prevent clumping, and fresh-grated melts more evenly into the meatballs.