Garlic Parmesan Turkey Meatball Subs (Printable Version)

Tender turkey meatballs in creamy garlic-Parmesan sauce on toasted rolls with melted mozzarella cheese.

# What You'll Need:

→ Turkey Meatballs

01 - 1 pound 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 tablespoons fresh parsley, chopped
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Garlic Parmesan Cream Sauce

10 - 2 tablespoons unsalted butter
11 - 4 cloves garlic, finely minced
12 - 2 tablespoons all-purpose flour
13 - 1 cup whole milk
14 - 1/2 cup grated Parmesan cheese
15 - 1/4 teaspoon ground black pepper
16 - Salt to taste

→ Submarine Sandwiches

17 - 4 Italian sub rolls or hoagie rolls
18 - 1 tablespoon olive oil
19 - 1 cup shredded mozzarella cheese
20 - Fresh parsley, chopped for garnish

# Steps to Follow:

01 - Preheat oven to 400°F. 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 until just combined.
03 - Shape the mixture into 16 even meatballs and place on the prepared baking sheet.
04 - Bake for 18 to 20 minutes, until golden and cooked through.
05 - In a medium saucepan, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
06 - Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly to avoid lumps.
07 - Stir in Parmesan cheese and black pepper. Simmer until thickened, about 2 to 3 minutes. Add salt to taste.
08 - Add baked meatballs to the sauce, turning to coat. Simmer for 2 to 3 minutes.
09 - Preheat broiler. Split sub rolls and brush the insides with olive oil. Toast under the broiler for 1 to 2 minutes until lightly golden.
10 - Arrange 4 meatballs with sauce in each roll. Sprinkle mozzarella over the top.
11 - Return subs to the broiler for 2 to 3 minutes, until cheese is melted and bubbly.
12 - Garnish with fresh parsley and serve hot.

# Additional Tips::

01 -
  • The meatballs stay incredibly moist thanks to the egg and Parmesan baked right in.
  • That creamy garlic sauce clings to every bite without being heavy or one-note.
  • You get the satisfaction of a hearty sub without spending an hour in the kitchen.
  • Leftovers reheat beautifully and taste even better the next day.
02 -
  • Dont overmix the meatball mixture or theyll turn out dense and tough instead of tender.
  • Whisk the milk into the flour slowly to avoid lumps, and keep the heat at medium so the sauce doesnt break.
  • Watch the broiler closely when toasting the rolls and melting the cheese, things can go from golden to burnt in seconds.
  • Let the meatballs simmer in the sauce for a few minutes so they soak up some of that garlicky flavor.
03 -
  • Chill the meatball mixture for 10 minutes before shaping if it feels too sticky, it makes rolling much easier.
  • Use freshly grated Parmesan instead of pre-grated for a smoother sauce and better melt.
  • If you have leftover sauce, toss it with pasta the next day for an easy lunch.
  • Toast the rolls cut side up so they stay sturdy and dont get soggy under the weight of the meatballs.
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