Turkey Meatball Sub Marinara (Printable)

Savory turkey meatballs in marinara sauce, served warm on toasted sub rolls with melted mozzarella cheese.

# What You 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
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
17 - 1 1/2 cups shredded mozzarella cheese
18 - 2 tbsp grated Parmesan cheese
19 - Fresh basil or parsley for garnish (optional)

# How to Make It:

01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, garlic, parsley, oregano, salt, and black pepper. Mix gently until just combined to avoid tough meatballs.
03 - Shape the mixture into 12 to 16 meatballs, each about 1 1/2 inches in diameter. Arrange the meatballs evenly on the prepared baking sheet.
04 - Bake the meatballs for 18 to 20 minutes until fully cooked and lightly browned.
05 - While the meatballs bake, heat olive oil in a large skillet over medium heat. Sauté the finely chopped onion until translucent, about 3 minutes. Add minced garlic and crushed red pepper flakes; cook for 30 seconds.
06 - Add marinara sauce and dried basil to the skillet. Reduce heat and simmer the sauce for 5 minutes.
07 - Transfer the baked meatballs to the skillet with the marinara sauce. Simmer together for 5 to 7 minutes, spooning the sauce over the meatballs to ensure even coating.
08 - Slice each sub roll lengthwise without cutting through. Place 3 to 4 meatballs with sauce inside each roll.
09 - Top the meatballs with shredded mozzarella cheese and sprinkle with grated Parmesan cheese.
10 - Place the assembled subs on a baking sheet and broil on high for 2 to 3 minutes until the cheese melts and bubbles.
11 - Garnish with fresh basil or parsley if desired. Serve warm.

# Expert Suggestions:

01 -
  • The turkey stays incredibly juicy because the meatballs finish cooking in the sauce, soaking up all that garlicky tomato flavor.
  • Its hearty enough to feel indulgent but lighter than the classic version, so you dont feel weighed down after.
  • Everything comes together in under an hour, and most of it happens in the oven or on the stove while you clean up.
02 -
  • Dont overmix the meatball mixture or theyll turn out tough and dense, mix just until everything is combined and stop.
  • Let the meatballs finish cooking in the sauce instead of baking them all the way through, it keeps them juicy and infuses them with flavor.
  • Watch the broiler like a hawk, cheese goes from melted to burnt in about 30 seconds and its heartbreaking every time.
03 -
  • Use your hands to mix the meatball mixture, but wet them first so the meat doesnt stick to your fingers.
  • If the turkey mixture feels too wet, add a tablespoon more breadcrumbs, if its too dry, add a splash of milk.
  • Toast the inside of the rolls lightly before adding the meatballs, it creates a barrier that keeps the bread from getting soggy too fast.

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