Turkey Meatball Sub Marinara

I threw this together on a rainy Tuesday when I had ground turkey defrosting and zero plans. The house smelled like a pizzeria within the hour. By the time I pulled those cheese-topped subs from the broiler, my neighbor was texting asking what I was making.

I made these for my kids after a soccer game once, and they devoured them in the car before we even got home. Now they request meatball subs every time they have a tournament. I keep a batch of cooked meatballs in the freezer just in case.

Ingredients

• Ground turkey: Leaner than beef but just as satisfying when mixed with enough seasoning and moisture from the sauce.
• Breadcrumbs: They keep the meatballs tender instead of dense, absorbing just enough liquid to bind everything together.
• Parmesan cheese: Adds a salty, nutty depth that makes turkey taste richer than it actually is.
• Egg: The glue that holds each meatball together without making them tough.
• Garlic: Fresh minced garlic in both the meatballs and the sauce creates layers of flavor you can taste in every bite.
• Fresh parsley: Brightens the whole dish and cuts through the richness of the cheese and sauce.
• Dried oregano: Classic Italian herb that makes everything smell like a Sunday dinner.
• Marinara sauce: Use your favorite jar or homemade batch, either works beautifully when simmered with the meatballs.
• Olive oil: A little goes a long way to build flavor in the sauce base.
• Onion: Adds sweetness and body to the marinara without overpowering the meatballs.
• Crushed red pepper flakes: Optional, but a pinch gives the sauce a gentle warmth that sneaks up on you.
• Sub rolls: Soft inside, sturdy enough to hold all that sauce and cheese without falling apart.
• Mozzarella cheese: Melts into gooey, golden perfection under the broiler and ties everything together.

Instructions

Prep the oven and pan:

Preheat your oven to 375°F and line a baking sheet with parchment paper. This keeps the meatballs from sticking and makes cleanup a breeze.

Mix the meatball base:

In a large bowl, combine the turkey, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Use your hands and mix gently until just combined, overworking makes them tough.

Shape the meatballs:

Roll the mixture into 12 to 16 meatballs, about an inch and a half across. Keep them uniform so they cook evenly.

Bake until golden:

Bake for 18 to 20 minutes until cooked through and lightly browned on the edges. They should feel firm but springy when you press gently.

Start the sauce:

While the meatballs bake, heat olive oil in a large skillet over medium heat. Add the onion and cook until soft, about three minutes, then stir in garlic and red pepper flakes for 30 seconds until fragrant.

Simmer the marinara:

Pour in the marinara sauce and dried basil, then let it simmer for five minutes. The sauce will thicken slightly and deepen in flavor.

Combine meatballs and sauce:

Transfer the baked meatballs into the skillet with the sauce and simmer together for five to seven minutes, spooning sauce over the meatballs so they soak it all up.

Build the subs:

Slice each sub roll without cutting all the way through, then nestle three to four meatballs with plenty of sauce into each roll.

Top with cheese:

Pile shredded mozzarella on top of the meatballs and sprinkle with grated Parmesan. Be generous, the cheese is what makes these subs irresistible.

Broil to perfection:

Place the subs on a baking sheet and broil on high for two to three minutes until the cheese is melted, bubbly, and starting to brown in spots. Watch them closely so they do not burn.

Garnish and serve:

Finish with fresh basil or parsley if you have it, then serve warm while the cheese is still stretchy.

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The first time I made these, I ran out of mozzarella and used provolone instead. My husband said it was the best version yet. Now I alternate between the two just to keep things interesting.

Storage and Reheating

Leftover meatballs and sauce keep in the fridge for up to four days in an airtight container. Reheat gently on the stove with a splash of water to loosen the sauce. You can also freeze cooked meatballs in sauce for up to three months, then thaw overnight in the fridge before reheating.

Variations to Try

Swap the turkey for ground chicken or a mix of beef and pork if you want a richer flavor. Add sautéed bell peppers or mushrooms to the sauce for extra texture. For a lighter option, use whole wheat rolls or serve the meatballs over zucchini noodles instead of bread.

Serving Suggestions

These subs pair beautifully with a simple green salad dressed in balsamic vinaigrette or a side of crispy oven-baked fries. A cold beer or a glass of red wine makes it feel like a proper meal, even on a weeknight.

• Serve with garlic knots or cheesy breadsticks for a full Italian feast.
• Add a side of pickled peppers or giardiniera for a tangy crunch.
• Finish with a scoop of gelato or a square of tiramisu if you are feeling fancy.

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There is something about pulling a tray of bubbling, cheese-covered subs out of the oven that makes even the most ordinary evening feel special. I hope this becomes a regular in your kitchen, too.

Common Questions

→ How do you keep turkey meatballs moist?

Using breadcrumbs, eggs, and a careful mix ensures moisture. Avoid overmixing to keep meatballs tender.

→ Can marinara sauce be homemade?

Yes, a fresh marinara with tomatoes, garlic, herbs, and olive oil adds extra flavor to the sub.

→ What cheese melts best on the sub?

Mozzarella provides a creamy, gooey texture when melted, perfect for topping the meatballs.

→ How to assemble without soggy rolls?

Toast rolls lightly and spoon sauce sparingly to prevent sogginess while keeping the sub flavorful.

→ Can the meatballs be prepared in advance?

Yes, meatballs can be baked and frozen beforehand, then reheated with sauce before assembling.