Turkey Meatball Sub Marinara (Printable)

Tender turkey meatballs in marinara, nestled in a toasted sub with melted mozzarella for a hearty meal.

# What You'll Need:

→ Turkey Meatballs

01 - 1 lb ground turkey
02 - 1/3 cup 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 parsley
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 - 1/4 tsp crushed red pepper flakes (optional)
15 - 1/2 tsp dried basil

→ Assembly

16 - 4 sub rolls or hoagie rolls
17 - 1 1/2 cups shredded mozzarella cheese
18 - 2 tbsp grated Parmesan cheese for topping
19 - Fresh basil or parsley for garnish (optional)

# Directions:

01 - Preheat oven to 375°F and line a baking sheet with parchment paper.
02 - Combine ground turkey, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper in a large bowl; mix until just combined.
03 - Shape mixture into 12-16 meatballs about 1 1/2 inches in diameter and place on prepared baking sheet. Bake for 18-20 minutes until cooked through and lightly browned.
04 - Heat olive oil in a large skillet over medium heat, cook onion until soft, about 3 minutes. Stir in garlic and red pepper flakes, cooking for 30 seconds.
05 - Add marinara sauce and dried basil to skillet and simmer for 5 minutes.
06 - Transfer baked meatballs into the sauce and simmer for 5-7 minutes, spooning sauce over meatballs to coat thoroughly.
07 - Slice rolls without cutting through completely. Place 3-4 meatballs with sauce into each roll.
08 - Top meatballs with shredded mozzarella and sprinkle Parmesan cheese. Place subs on baking sheet and broil on high for 2-3 minutes until cheese is melted and bubbly.
09 - Garnish with fresh basil or parsley if desired and serve warm.

# Expert Advice:

01 -
  • The meatballs stay incredibly moist because the egg and breadcrumbs lock in every bit of juice.
  • You get all the comfort of a classic meatball sub without the heaviness that usually follows.
  • Everything comes together in under an hour, so it feels special but never stressful.
02 -
  • Do not overmix the meatball mixture or they will turn out tough and dense instead of tender.
  • Simmering the meatballs in the sauce after baking infuses them with flavor and keeps them moist.
  • Watch the broiler closely because cheese can go from perfectly melted to burnt in seconds.
03 -
  • Use your hands to mix the meatball ingredients, but stop as soon as everything is combined.
  • If the meatballs seem too wet to shape, chill the mixture in the fridge for 10 minutes first.
  • Toast the inside of the rolls lightly before assembling to create a barrier against the sauce.

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