These Turkey Meatball Subs offer a lighter, protein-packed twist on the classic sandwich, making them both satisfying and nutritious.
Using lean ground turkey and turkey sausage, this recipe is high in protein, supporting muscle health, while keeping saturated fat relatively low compared to traditional beef or pork versions.
The addition of finely chopped mushrooms, onions, and parsley adds fiber, antioxidants, and fresh flavor without extra calories.
Served on hoagie rolls and topped with melty cheese, these subs are hearty and comforting, yet quick and easy enough for weeknight dinners or meal prep.
The recipe also scales well for feeding a crowd or making ahead for busy weekdays.
Each bite delivers a perfect balance of savory meatballs, tangy marinara, and gooey cheese, creating a wholesome, crave-worthy meal that’s approachable for home cooks of any skill level.
Must-Have Tools for Perfect Results
Rimmed Baking Sheet
Ideal for evenly cooking meatballs without them rolling off, a rimmed baking sheet is perfect for roasting, baking, and even sheet-pan dinners, making it a versatile staple in any kitchen.
Nonstick Cooking Spray
Ensures meatballs and other baked items release easily without sticking, reducing the need for excess oil while maintaining a clean, hassle-free cooking surface.
Wooden Spoon
Perfect for gently combining meatball ingredients without overworking the mixture. Its durability makes it indispensable for mixing, sautéing, and stirring sauces.
Large Pan for Simmering
Essential for warming marinara sauce and gently cooking meatballs, a sturdy pan allows for even heat distribution, making it useful for pasta sauces, soups, and stews.
Cookie Scoop or Measuring Spoon
Helps portion meatballs evenly, ensuring uniform cooking and consistent size for sandwiches. Great for baking cookies, scooping muffin batter, and other precision tasks.
Healthy Turkey Meatball Subs
Equipment
- 1Rimmed baking sheet
- 1 Large mixing bowl
- 1 Wooden spoon
- 1 Large pan
- 1 Cookie scoop
- 1tablespoon measuring spoon
Ingredients
Meatball Ingredients:
- 2 large eggs
- ¾ cup Italian-seasoned panko breadcrumbs
- 1 ¼ pounds lean ground turkey 93% lean
- 3 links ≈1 pound Italian turkey sausage, casings removed
- ½ cup grated Parmesan cheese plus extra for garnish
- ¼ cup finely grated white onion
- 2 cremini mushrooms rinsed and finely chopped
- ¼ cup chopped fresh Italian parsley
- 1 tablespoon minced garlic
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
For the Sandwiches:
- 24 ounces marinara sauce
- 7 hoagie rolls
- 8 ounces shredded Italian blend or part-skim mozzarella cheese
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 425°F (220°C) to ensure it reaches the perfect temperature for baking meatballs evenly. Line a rimmed baking sheet with aluminum foil for easy cleanup, then generously coat the foil with nonstick cooking spray to prevent the meatballs from sticking during baking.
- Mix Meatball Ingredients: In a large mixing bowl, lightly whisk the eggs to break them up and create a smooth base. Add the panko breadcrumbs and stir until evenly combined. Crumble the ground turkey and turkey sausage into the bowl, then add Parmesan, onion, mushrooms, parsley, garlic, salt, and pepper. Use a wooden spoon to gently combine, then carefully knead with clean hands just until fully incorporated, avoiding overmixing to keep meatballs tender.
- Form Meatballs: Using a cookie scoop or 1-tablespoon measuring spoon, portion out about 2 tablespoons of meatball mixture per ball. Roll each portion gently between your palms to form smooth, uniform meatballs. Place them on the prepared baking sheet, spacing them slightly apart, and rinse your hands as needed to prevent sticking. You should yield roughly 28 meatballs.
- Bake Meatballs: Transfer the baking sheet to the preheated oven and bake for 15–20 minutes, or until the meatballs are cooked through and lightly golden on the outside. Use a meat thermometer to ensure an internal temperature of 165°F (74°C) for safety. Remove from oven and let them rest briefly before adding to the sauce.
- Simmer Meatballs in Sauce: Pour the marinara sauce into a large pan over medium heat and bring to a gentle simmer. Add the baked meatballs to the sauce and let them cook for 10 minutes, allowing the flavors to meld and the meatballs to stay moist and tender. Stir occasionally to ensure even coating without breaking the meatballs.
- Toast Hoagie Rolls: While the meatballs simmer, set your oven to broil. Slice the hoagie rolls lengthwise and place them cut side up on a baking sheet. Broil for 2–3 minutes until lightly toasted and golden, keeping a close eye to prevent burning. Remove from the oven and set aside for assembling the sandwiches.
- Assemble Turkey Meatball Subs: Spoon 4 meatballs with a generous helping of marinara sauce onto each toasted hoagie roll. Top the meatballs with shredded Italian blend or mozzarella cheese. Return the assembled sandwiches under the broiler for 1–2 minutes, just until the cheese melts and becomes bubbly. Sprinkle additional Parmesan cheese if desired. Serve immediately with extra sauce on the side for dipping.
Notes
- For uniform cooking, use a cookie scoop or measuring spoon to portion meatballs evenly.
- Avoid overmixing the meatball mixture; this keeps them tender and prevents them from becoming dense.
- Use lean turkey and turkey sausage for a healthier option without sacrificing flavor.
- Broil rolls just before serving to ensure they stay crisp and don’t become soggy.
- Extra marinara sauce can be kept on the side for dipping or reheating.
Chef’s Secrets for Juicy Meatballs
The key to tender, flavorful meatballs is balancing lean ground turkey with Italian sausage, which adds moisture and richness.
Finely chopping mushrooms and onions helps keep the meatballs juicy while adding natural flavor and fiber.
Be gentle when combining ingredients and avoid overmixing to prevent dense meatballs.
Using a cookie scoop ensures each meatball cooks evenly, while baking them before simmering in sauce locks in moisture.
For extra flavor, let meatballs rest in marinara for a few minutes before assembling sandwiches, allowing them to absorb the sauce’s richness.
Serving Suggestions for Flavorful Meals
Serve your Turkey Meatball Subs with a simple side salad or roasted vegetables to balance the meal with fresh, crunchy textures.
Garlic bread or oven-roasted potato wedges make excellent sides for family-style dinners.
Pairing with a glass of sparkling water or light Italian red wine elevates the dining experience without adding extra calories.
For casual gatherings, cut subs in half for smaller portions, perfect for sharing.
These sandwiches are also great for meal prep, allowing you to assemble, reheat, and enjoy a warm, hearty meal any day of the week.
Storage Tips to Keep Fresh
Store leftover meatballs in an airtight container in the refrigerator for up to 3–4 days.
Keep marinara sauce separate if possible to prevent rolls from becoming soggy.
For longer storage, meatballs and sauce can be frozen in a freezer-safe container for up to 2–3 months.
Reheat gently in a pan over medium-low heat to preserve their juiciness.
Toast rolls fresh before serving for best texture, and add cheese at the last moment under the broiler to maintain meltiness.
Frequently Asked Questions About Recipe
1. Can I make these meatballs ahead?
Absolutely! You can mix, shape, and bake the meatballs up to a day in advance. Store them in the fridge and simmer in sauce just before serving for maximum flavor.
2. Can I use all ground turkey?
Yes, you can, but using a mix of ground turkey and Italian sausage adds moisture and flavor. If using only turkey, consider adding extra herbs, garlic, or a splash of olive oil.
3. Can I freeze the subs?
It’s best to freeze meatballs and sauce separately. Wrap rolls individually and assemble subs fresh after reheating meatballs to avoid soggy bread.
4. Can I make this recipe spicy?
Definitely! Use hot Italian turkey sausage or add crushed red pepper flakes to the marinara sauce for a subtle kick. Adjust spice levels to your preference.
5. What cheese works best?
Shredded Italian blend or part-skim mozzarella works perfectly. Parmesan adds a sharp, savory note when sprinkled on top, but feel free to experiment with provolone or fontina for variation.
This recipe has been adapted and simplified from the original version by fromvalerieskitchen. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
