Save This 30-minute turkey meatball sub recipe works perfectly for meal prep when you want something hearty, cheesy, and easy. Tender turkey meatballs are tucked into soft sub rolls and smothered with warm marinara and gooey mozzarella, making lunches or dinners something to get excited about even when schedules are tight.
I still remember prepping a batch after soccer practice one night and the whole tray vanished within minutes My family insists this recipe makes leftovers actually exciting
Ingredients
- Ground turkey: Lean and protein-rich Look for turkey with a bit of fat for the juiciest meatballs
- Breadcrumbs: Hold the meatballs together and provide a tender texture Use panko for extra lightness
- Parmesan cheese: Adds salty depth and boosts savoriness Freshly grated makes a difference
- Egg: Binds everything so the meatballs hold their shape Choose eggs with a bright yolk for flavor
- Garlic: Gives savory aroma and classic Italian flavor Fresh garlic beats pre-chopped for punchiness
- Fresh parsley: Brightens the dish and adds freshness Choose bunches with vibrant green leaves
- Dried oregano: Delivers earthy flavor A pantry staple in Italian cooking
- Salt and black pepper: Essential for seasoning taste as you go
- Marinara sauce: Saucy component that keeps meatballs juicy Opt for a jarred sauce with minimal sugar or make your own
- Sub rolls: The vessel for all fillings Choose sturdy rolls that hold up to sauce
- Mozzarella cheese: The melty crown of the sandwich Use whole milk mozzarella for best melt
- Olive oil: Helps with nonstick baking and gently toasts the bread Choose extra virgin for best flavor
- Optional fresh basil: For garnish Bringing herby brightness to finish the sandwich
Instructions
- Preheat and Prepare the Pan:
- Turn your oven on to four hundred degrees Fahrenheit or two hundred degrees Celsius Coat your baking sheet lightly with olive oil or use parchment to minimize sticking and cleanup
- Mix the Meatball Ingredients:
- Combine all the turkey meatball ingredients in a large mixing bowl Use your hands to gently fold everything until just mixed Avoid overworking to keep meatballs tender
- Shape the Meatballs:
- Scoop and roll the mixture into sixteen evenly sized meatballs about one and one quarter inches each Place them on your prepared baking sheet with space between each so they brown nicely
- Bake the Meatballs:
- Bake for twelve to fourteen minutes The meatballs should be cooked through with an internal temperature of one hundred sixty five degrees Fahrenheit Remove promptly so they stay juicy
- Warm the Marinara:
- Gently heat the marinara sauce in a saucepan over medium warmth Stir occasionally so it does not scorch or bubble over
- Toast the Sub Rolls:
- Slice each sub roll lengthwise but stop before cutting through fully Place cut side up on the oven rack or a pan and toast for three minutes until edges are lightly crisped
- Sauce the Meatballs:
- Once the meatballs finish baking add them directly to the warm marinara sauce Gently toss to coat for maximum flavor without breaking them up
- Assemble the Subs:
- Add four saucy meatballs to each toasted roll Spoon extra marinara over the top and sprinkle generously with shredded mozzarella
- Melt the Cheese:
- Return all assembled subs to the oven for two to three minutes This helps the cheese bubble and melt while warming the bread and sauce all together
- Garnish and Serve:
- Finish the subs with torn fresh basil if desired Eat immediately or allow to cool before packing into meal prep containers for later
Save Turkey is my favorite base for meatballs in this dish because it is light but incredibly juicy with the right cooking time Once I let my kids help shape meatballs and the imperfect shapes just made the subs even more loved
Storage Tips
These meatball subs keep best when stored unassembled Place meatballs and sauce in one container and rolls and cheese in another To reheat add meatballs and sauce to a roll sprinkle cheese and microwave or bake until hot If freezing freeze the meatballs and sauce then thaw and assemble when ready to eat For meal prep assemble subs after everything has cooled fully and wrap tightly to keep bread from getting soggy
Ingredient Substitutions
You can use ground chicken or even lean beef in place of turkey For gluten free try using a gluten free sub roll and gluten free breadcrumbs If you want to boost veggies add chopped spinach or sautéed peppers to the sauce or meatball mix For dairy free diets use a vegan mozzarella style shred and skip Parmesan
Serving Suggestions
These subs go great alongside a simple green salad or roasted broccoli They are also ideal with baked sweet potato fries or a cup of tomato soup For a bigger spread set up a sub sandwich bar with extra toppings like sautéed mushrooms sliced jalapeños or different cheeses
Cultural Background
Meatball subs are a classic American comfort food born in Italian American communities With roots in spaghetti and meatballs but a focus on portability and convenience they have become a lunch favorite from delis to home kitchens across the US There is endless room for your own variations and toppings
Save This is one of our most-requested meal preps because it is both filling and fun Let everyone add their favorite toppings and enjoy great lunches all week
Cooking Questions
- → Can I substitute ground chicken for turkey?
Yes, ground chicken works well and gives a similar texture and mild flavor to your meatballs.
- → How do I prevent the meatballs from being dry?
Avoid overmixing the meatball mixture, and don't overbake. The breadcrumbs and Parmesan help keep them moist.
- → What type of rolls are best for subs?
Whole wheat or classic white sub rolls work well, but sturdy, slightly crusty bread holds the filling best.
- → Can I add extra veggies to the sandwich?
Absolutely! Sautéed bell peppers or spinach make delicious and nutritious additions to your subs.
- → How should I store and reheat for meal prep?
Let sandwiches cool, refrigerate in airtight containers, and reheat in the oven or microwave when ready to eat.