Turkey Meatball Subs Mozzarella (Printable)

Tender turkey meatballs in marinara topped with melted mozzarella on toasted subs.

# Ingredient List:

→ Turkey Meatballs

01 - 1 lb ground turkey
02 - 1/2 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)
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 - 1/2 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
19 - Fresh basil or parsley, chopped (optional)

# How to Make:

01 - Preheat the oven to 400°F. 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 gently until just combined.
03 - Shape the mixture into 16 meatballs, approximately 1 1/2 inches each, and place them evenly 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 1 more minute.
06 - Add marinara sauce, dried basil, and red pepper flakes to the saucepan; simmer on low heat for 10 minutes, stirring occasionally.
07 - Add the baked meatballs to the sauce, simmering together for an additional 5 minutes.
08 - Split sub rolls and spread each with softened butter. Toast them under the broiler or in a skillet until golden brown.
09 - Place 4 meatballs with sauce on each toasted roll and top evenly with shredded mozzarella cheese.
10 - Place sandwiches under the broiler for 2 to 3 minutes, or until the cheese is bubbly and melted.
11 - Optionally garnish with fresh basil or parsley and serve hot.

# Expert Tips:

01 -
  • The meatballs stay tender and juicy without frying, so theres less mess and no greasy aftermath.
  • You can make the sauce while the meatballs bake, which means everything comes together in under an hour.
  • Broiling the cheese on top gives you those crispy, golden edges that make every bite feel indulgent.
  • Leftovers reheat beautifully, and the meatballs taste even better the next day after soaking in the sauce overnight.
02 -
  • Dont compact the meatball mixture too tightly when shaping, or theyll turn out dense and dry instead of tender.
  • Let the meatballs rest in the sauce for at least 5 minutes before assembling the subs, it makes a huge difference in flavor and moisture.
  • Watch the broiler like a hawk when melting the cheese, it can go from perfectly bubbly to burnt in seconds.
03 -
  • Chill the meatball mixture in the fridge for 10 minutes before shaping, it makes them easier to roll and less sticky.
  • Use a small cookie scoop to portion the meatballs so they all come out the same size and cook evenly.
  • If your sub rolls are on the softer side, scoop out some of the interior bread to make room for more meatballs and sauce without the sandwich falling apart.

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