Turkey Meatball Sub Marinara

I used to avoid turkey meatballs because I thought they'd be dry and bland compared to beef. Then one Sunday, I ran out of ground beef mid-prep and had to improvise with turkey instead. The meatballs came out so tender and juicy, soaked in marinara, that my brother asked for the recipe twice before he even finished his sub.

I made these for a casual dinner party last fall, and watching everyone pull apart those cheese-topped rolls, sauce dripping onto their plates, felt like the best kind of chaos. Someone said it tasted like the subs from that corner deli we all miss, and honestly, that made my night. I've been making double batches ever since, freezing half the meatballs for weeknights when I need dinner to feel like an event without the effort.

Ingredients

• Ground turkey: Leaner than beef but just as flavorful when you season it right, and it soaks up the marinara beautifully.
• Breadcrumbs: These keep the meatballs tender and prevent them from turning dense or rubbery.
• Parmesan cheese: Adds a salty, nutty depth that makes the meatballs taste like they've been simmering all day.
• Egg: Binds everything together so the meatballs hold their shape without falling apart in the sauce.
• Garlic and parsley: Fresh garlic gives a sharp bite, and parsley brightens the whole mix with a hint of green freshness.
• Marinara sauce: Use a good jarred one or make your own; either way, it becomes the heart of the sandwich.
• Onion and garlic for the sauce: Sautéing these first builds a sweet, aromatic base that makes the marinara taste homemade.
• Crushed red pepper flakes: Optional, but they add a gentle heat that wakes up every bite.
• Sub rolls: Toasting them keeps the bread from getting soggy under all that saucy goodness.
• Mozzarella cheese: Melts into gooey, golden pools that stretch with every pull of the sandwich.

Instructions

Prep the meatballs:

Preheat your oven to 375°F and line a baking sheet with parchment. In a large bowl, combine turkey, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper, mixing gently until just combined.

Shape and bake:

Roll the mixture into 12 to 16 meatballs, each about the size of a golf ball, and arrange them on the baking sheet. Bake for 18 to 20 minutes until they're cooked through and lightly browned on top.

Build the sauce:

While the meatballs bake, heat olive oil in a large skillet over medium heat and cook the onion until soft, about 3 minutes. Stir in garlic and red pepper flakes, cooking for just 30 seconds until fragrant.

Simmer together:

Add the marinara and basil to the skillet and let it simmer for 5 minutes. Transfer the baked meatballs into the sauce and spoon the sauce over them, letting everything simmer together for 5 to 7 minutes.

Assemble the subs:

Slice your sub rolls without cutting all the way through, then nestle 3 to 4 meatballs with plenty of sauce into each roll. Top with shredded mozzarella and a sprinkle of Parmesan.

Melt the cheese:

Place the assembled subs on a baking sheet and broil on high for 2 to 3 minutes, watching closely, until the cheese is melted and bubbly with golden edges. Garnish with fresh basil or parsley if you like, and serve warm.

Save

The first time I pulled these out from under the broiler, the cheese was bubbling and the kitchen smelled like an Italian grandmother's house. My roommate walked in, saw the subs cooling on the counter, and immediately canceled her dinner plans. We sat there tearing into them with our hands, laughing at the cheese strings and sauce on our fingers, and it became one of those random Tuesday nights I still think about.

Making Them Ahead

I always make extra meatballs and freeze half before they go into the sauce. Once they're baked and cooled, I pack them in a freezer bag and pull them out on nights when I need dinner fast. Just thaw them in the fridge overnight, then drop them straight into simmering marinara and proceed as usual.

Customizing Your Subs

Sometimes I add sautéed bell peppers and onions on top of the meatballs before the cheese goes on, and it turns the whole thing into something closer to a loaded Italian hero. You can also swap the mozzarella for provolone if you want a sharper, smokier flavor. One friend of mine uses whole wheat rolls and adds a handful of spinach to the sauce, and honestly, it's just as good.

Serving Suggestions

These subs are filling on their own, but I like serving them with a simple arugula salad dressed in lemon and olive oil to cut through the richness. Garlic bread on the side feels like overkill, but sometimes overkill is exactly what you want. If you're feeding a crowd, set out the meatballs and sauce in a slow cooker and let everyone build their own subs.

• Serve with a crisp green salad or roasted vegetables for balance.
• Pair with a light red wine or sparkling water with lemon.
• Leftover meatballs are perfect over pasta or tucked into a wrap the next day.

Save

This recipe turned me into a turkey meatball believer, and now it's the one I reach for when I want something hearty, cheesy, and just messy enough to feel like a treat. I hope it becomes your go-to comfort sandwich too.

Recipe Questions & Answers

→ How do I ensure the meatballs stay moist?

Mix the ground turkey gently with breadcrumbs, Parmesan, and egg to bind without overworking. Baking instead of frying helps retain moisture.

→ Can I use homemade marinara sauce?

Absolutely, homemade marinara adds fresh flavor and allows you to customize spice levels and herbs to your preference.

→ What is the best way to melt the cheese topping?

Broiling the assembled sub for 2-3 minutes ensures the mozzarella melts evenly and develops a bubbly, slightly browned texture.

→ Can I prepare meatballs ahead of time?

Yes, meatballs can be baked, cooled, and frozen for later use. Reheat gently in sauce before assembling subs.

→ What bread works best for this sandwich?

Soft sub or hoagie rolls hold the meatballs and sauce well. Whole wheat or toasted varieties add texture and flavor.