Turkey Meatball Subs
Tender, flavorful turkey meatballs simmered in marinara sauce, topped with melty fresh mozzarella and fresh basil, then served in toasted sub rolls. A comforting, protein-packed meal perfect for busy weeknights or casual gatherings.
Equipment
- 1 Oven-safe skillet or pan
- 1 Mixing bowl (large)
- Measuring cups and spoons
- 1 Baking sheet
- 1 Sharp kitchen knife
Ingredients
- 1 lb ground turkey
- 1 large egg lightly beaten
- 4 cloves garlic finely minced
- 3 tablespoons ricotta cheese
- ½ cup breadcrumbs
- ½ cup grated Parmesan cheese plus extra for garnish
- ⅓ cup fresh basil leaves chopped, plus more for garnish
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon olive oil for cooking
- 24 oz marinara sauce
- 8 oz fresh mozzarella torn into small pieces
- 4 sub rolls split for serving
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground turkey, beaten egg, minced garlic, ricotta cheese, breadcrumbs, grated Parmesan, chopped fresh basil, garlic powder, dried basil, and a generous pinch of salt and pepper. Gently mix everything with your hands or a spoon until just combined. Avoid overworking the mixture to keep the meatballs tender and juicy.
- Brown the Meatballs: Heat the olive oil in an oven-safe skillet over medium heat. Shape the turkey mixture into evenly sized meatballs, about 1.5 inches in diameter. Add them carefully to the hot pan, making sure not to overcrowd. Cook for about 10 minutes, turning occasionally, until all sides are golden brown and seared. This step seals in the moisture and builds flavor.
- Add Sauce and Cheese: Pour the marinara sauce evenly over the browned meatballs in the skillet. Scatter torn fresh mozzarella pieces on top of the meatballs. Transfer the skillet to the preheated oven and bake at 400°F (205°C) for 20 minutes, until the cheese is melted and bubbly, and the meatballs are fully cooked through.
- Toast the Sub Rolls: While the meatballs bake, place the sub rolls on a baking sheet. Once the meatballs are done, scoop them along with the sauce and melted cheese into each roll. Return the filled sandwiches to the oven for 5 minutes to toast the bread until golden and slightly crispy.
- Garnish and Serve: Remove the subs from the oven and sprinkle generously with extra fresh basil, Parmesan cheese, and a pinch of crushed red pepper flakes if you like a little heat. Serve immediately and enjoy the melty, flavorful sandwich experience!
Notes
- Avoid Overmixing: When combining meatball ingredients, mix gently and only until just combined to prevent tough meatballs.
- Substitute Tips: If you prefer, ground chicken or lean beef can be used instead of turkey for a different flavor profile.
- Breadcrumb Options: Use plain or seasoned breadcrumbs, or swap for panko for a lighter texture.
- Make Ahead: Meatballs can be formed and refrigerated up to a day ahead to save time on busy nights.
- Sauce Variation: For a spicier twist, add red pepper flakes directly to the marinara sauce before baking.
- Storage: Leftover meatballs can be stored in an airtight container in the fridge for up to 3 days and reheated gently in the oven or microwave.
