Turkey Meatball Subs Cheese (Printable)

Juicy meatballs in marinara topped with melted cheese on toasted rolls.

# What You Need:

→ Meatballs

01 - 1.1 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 tbsp dried parsley
07 - 1 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/2 tsp black pepper

→ Sauce

10 - 2 cups marinara sauce (store-bought or homemade)
11 - 1 tbsp olive oil
12 - 1/2 small onion, finely chopped
13 - 1 clove garlic, minced

→ Subs

14 - 4 sub rolls (about 6 inches each)
15 - 1 1/2 cups shredded mozzarella cheese
16 - 1/4 cup grated parmesan cheese
17 - 2 tbsp fresh basil or parsley, chopped (optional)

# Directions:

01 - Set the oven to 400°F and 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 just until blended.
03 - Form the mixture into 16 meatballs, approximately 1 1/2 inches in diameter, and arrange them on the prepared baking sheet.
04 - Bake for 15 minutes until lightly browned and fully cooked.
05 - Heat olive oil in a skillet over medium heat; sauté onion for 2-3 minutes until soft, add garlic and cook for 1 more minute.
06 - Add marinara sauce to skillet, bring to a gentle simmer, then add baked meatballs and coat them well; simmer uncovered for 10 minutes.
07 - Slice sub rolls lengthwise without cutting through and toast in the oven for 2-3 minutes until lightly crisp.
08 - Divide meatballs and sauce evenly among toasted rolls, then top each with shredded mozzarella and a sprinkle of parmesan.
09 - Place assembled subs on a baking tray and bake for 3-5 minutes until cheese is melted and bubbly.
10 - Optionally sprinkle fresh basil or parsley over subs and serve hot.

# Expert Suggestions:

01 -
  • Turkey keeps these light and lean, but the sauce and melted cheese make them feel completely indulgent.
  • The whole thing comes together in under an hour, making it perfect for weeknight dinners without the takeout guilt.
  • Toasting the rolls before filling them is the small move that transforms this from ordinary to something people ask for again.
02 -
  • Do not overmix your meatball mixture, even though it feels like you should keep going until it looks perfect—stop as soon as the ingredients are combined or you'll end up with hockey pucks instead of tender bites.
  • Toasting those rolls before filling them is what separates a good sub from one that disintegrates after two bites; it's the move that costs you three extra minutes and returns the favor ten times over.
  • The meatballs bake first, then go into the sauce for a second flavor pass—this two-stage method keeps them from becoming sauce-logged and falling apart.
03 -
  • A pinch of red pepper flakes in the sauce adds a whisper of heat that makes people wonder what the secret ingredient is, and you can smile mysteriously while eating.
  • If you're not in a hurry, let the meatballs simmer in the sauce for 15-20 minutes instead of the minimum 10—they'll absorb more flavor and become even more tender.

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