Turkey Meatball Subs Mozzarella (Printable version)

Tender turkey meatballs with savory marinara and melted mozzarella on toasted sub rolls.

# What You'll Need:

→ Turkey Meatballs

01 - 1 lb ground turkey
02 - 1/2 cup plain 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 (store-bought or homemade)
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 (for toasting rolls)
19 - Fresh basil or parsley, chopped (optional, for garnish)

# How to Prepare:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine ground turkey, breadcrumbs, Parmesan, egg, minced garlic, parsley, oregano, salt, and pepper in a large bowl. Stir gently until just combined.
03 - Shape mixture into 16 meatballs, approximately 1 1/2 inches each, and place them evenly spaced on the prepared baking sheet.
04 - Bake meatballs for 15 to 18 minutes until fully cooked and lightly browned.
05 - While meatballs bake, heat olive oil in a saucepan over medium heat. Sauté onion for 3 to 4 minutes until softened, then add garlic and cook for an additional minute.
06 - Add marinara sauce, dried basil, and red pepper flakes to the saucepan. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
07 - Transfer baked meatballs to the sauce and continue simmering for 5 minutes to meld flavors.
08 - Split sub rolls and spread each half lightly with softened butter. Toast under a broiler or in a skillet until golden brown.
09 - Place 4 meatballs and a generous amount of sauce in each toasted roll. Top evenly with shredded mozzarella cheese.
10 - Place assembled subs under the broiler for 2 to 3 minutes until cheese bubbles and melts.
11 - Optionally garnish with fresh basil or parsley, then serve immediately while hot.

# Expert advice:

01 -
  • These subs come together in under an hour and taste like you spent all day in the kitchen.
  • Turkey keeps them lighter than beef but still juicy and flavorful when baked just right.
  • The cheese gets all bubbly and golden under the broiler, creating those crispy edges everyone fights over.
  • Leftovers reheat beautifully, so you can pack them for lunch the next day without any regret.
02 -
  • Don't overmix the meatball mixture or they'll turn out dense and rubbery instead of light and juicy.
  • Toast the rolls even if you're in a hurry, because soggy bread will ruin an otherwise perfect sub.
  • Watch the broiler like a hawk in the final step, because cheese goes from melted to burnt in seconds.
  • Let the meatballs simmer in the sauce for a few minutes so they absorb flavor and stay moist.
03 -
  • Use a small cookie scoop to portion the meatballs evenly so they cook at the same rate and look uniform.
  • If your marinara tastes too acidic, stir in a pinch of sugar or a splash of cream to mellow it out.
  • Make a double batch of meatballs and freeze half before baking, then cook them straight from frozen whenever you need a quick dinner.
  • Brush the rolls with garlic butter instead of plain butter for an extra layer of flavor that makes everyone ask what you did differently.

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