Turkey Meatball Sub Marinara (Printable)
Juicy turkey meatballs in rich marinara sauce, nestled in toasted sub rolls and topped with melted mozzarella.
# 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)
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 - 1/4 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. 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 gently until just combined.
03 - Form mixture into 12-16 meatballs, about 1 1/2 inches in diameter. Arrange on prepared baking sheet and bake for 18-20 minutes until cooked through and browned.
04 - Heat olive oil in a large skillet over medium heat. Cook onion until soft, about 3 minutes. Add garlic and red pepper flakes; cook for 30 seconds.
05 - Add marinara sauce and dried basil to the skillet. Simmer for 5 minutes.
06 - Transfer baked meatballs into the sauce. Simmer together for 5-7 minutes, spooning sauce over meatballs to coat thoroughly.
07 - Slice sub rolls without cutting completely through. Place 3-4 meatballs with sauce in each roll.
08 - Top meatballs with shredded mozzarella and sprinkle with Parmesan cheese.
09 - Arrange subs on a baking sheet and broil on high for 2-3 minutes until cheese is melted and bubbly.
10 - Garnish with fresh basil or parsley if desired, and serve warm.
# Expert Suggestions:
01 -
- The meatballs stay tender because turkey cooks fast and the marinara keeps them from drying out.
- You can prep the meatballs in advance and freeze them, so dinner comes together in under twenty minutes on a busy night.
- Broiling the cheese on top gives you that crispy, golden edge that makes every bite feel indulgent without any extra effort.
02 -
- Do not overmix the meatball mixture or they will turn out dense and dry instead of tender.
- Simmer the meatballs in the sauce after baking, it keeps them juicy and lets the flavors marry in a way that baking alone cannot achieve.
- Watch the broiler closely, cheese can go from perfectly melted to burnt in seconds.
03 -
- Wet your hands before rolling the meatballs so the mixture does not stick and you can shape them quickly and evenly.
- Let the meatballs rest in the sauce for a few minutes after simmering, they absorb more flavor and the texture improves as everything settles.