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Turkey Meatball Sub Recipe

Italian-American · Main course · 45 min total

A lighter take on the classic meatball sub, featuring juicy turkey meatballs simmered in marinara sauce, topped with melted mozzarella and served on a toasted hoagie roll.

Ingredients

• 1 lb ground turkey (93% lean)
• 1/2 cup plain breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 2 tbsp chopped fresh parsley
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 cups marinara sauce
• 4 hoagie rolls, split
• 8 slices mozzarella cheese

Instructions

1. In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Mix gently until just combined; do not overmix.
2. Form mixture into 16 meatballs (about 1.5 inches in diameter).
3. Heat olive oil in a large skillet over medium-high heat. Add meatballs and cook, turning occasionally, until browned on all sides, about 5-7 minutes.
4. Pour marinara sauce over meatballs, reduce heat to low, cover, and simmer for 15 minutes, or until meatballs are cooked through (internal temperature 165°F).
5. Preheat oven broiler. Place split hoagie rolls on a baking sheet, cut side up. Broil until lightly toasted, about 1-2 minutes.
6. Place 4 meatballs on each roll bottom, spoon extra sauce over meatballs, and top with 2 slices mozzarella cheese per sandwich.
7. Broil sandwiches until cheese is melted and bubbly, about 2-3 minutes. Place roll tops on and serve immediately.

Tips

• For a spicier version, add 1/2 tsp red pepper flakes to the meatball mixture.
• Leftover meatballs can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
• Serve with a side of roasted vegetables or a simple green salad.

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