Healthy Turkey Meatball Subs
Tender turkey meatballs are baked, simmered in rich marinara, and served on toasted hoagie rolls with melty cheese for a hearty, protein-packed, family-friendly sandwich in under an hour.
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.