Garlic Parmesan Turkey Meatball Subs (Print Version)

Tender turkey meatballs in rich garlic-Parmesan sauce on toasted rolls

# What You’ll Need:

→ Turkey Meatballs

01 - 1 lb 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 chopped fresh parsley
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 - 3 cloves garlic, minced
12 - 2 tablespoons all-purpose flour
13 - 1 1/4 cups whole milk
14 - 3/4 cup grated Parmesan cheese
15 - 1/4 teaspoon ground black pepper
16 - Salt to taste

→ Assembly

17 - 4 soft sub rolls, 6 inches each
18 - 2 tablespoons unsalted butter, softened
19 - 1/2 cup shredded mozzarella cheese
20 - 2 tablespoons chopped fresh parsley for garnish

# How to Make It:

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, being careful not to overwork the mixture.
03 - Shape mixture into 16 equal meatballs and place them on the prepared baking sheet, spacing them evenly.
04 - Bake meatballs for 18 to 20 minutes, or until golden brown and cooked through.
05 - While meatballs bake, melt butter in a medium saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant.
06 - Stir in flour and cook for 1 minute. Slowly whisk in milk, bringing to a simmer while stirring constantly until slightly thickened, approximately 2 to 3 minutes.
07 - Stir in Parmesan cheese, black pepper, and salt to taste. Cook until cheese is completely melted and sauce reaches a smooth consistency. Remove from heat.
08 - When meatballs are cooked, transfer them to the sauce and gently toss to evenly coat with the cream sauce.
09 - Preheat oven broiler to high. Split sub rolls lengthwise and spread softened butter on the inside surfaces. Place on a baking sheet with buttered side facing up. Broil for 1 to 2 minutes until lightly toasted.
10 - Arrange 4 meatballs with sauce in each toasted roll. Sprinkle mozzarella cheese generously over the top of each sandwich.
11 - Broil assembled sandwiches for an additional 1 to 2 minutes until mozzarella is melted and bubbly.
12 - Remove from broiler and garnish each sandwich with chopped fresh parsley. Serve immediately while hot.

# Additional Tips::

01 -
  • The meatballs stay tender and moist because turkey loves a gentle bake and a rich sauce to finish in.
  • That garlic Parmesan cream clings to every bite without feeling heavy or overdone.
  • Toasting buttered rolls under the broiler makes them sturdy enough to hold all that saucy goodness without falling apart.
  • It feels like comfort food but comes together in under an hour on a weeknight.
02 -
  • Don't overmix the meatball mixture or they'll turn tough and dense instead of tender.
  • Whisk the milk into the flour slowly to prevent lumps, it's easier to fix as you go than after the sauce thickens.
  • Toast the rolls just until golden, if you go too long they get hard and won't soak up the sauce.
  • Use a light hand when tossing the meatballs in the sauce so they don't break apart.
03 -
  • Chill the meatball mixture for 15 minutes before shaping if it feels too sticky, it makes rolling much easier.
  • Save a little pasta water or extra milk to thin the sauce if it gets too thick while the meatballs sit.
  • Broil with the oven door slightly open and watch closely, cheese can go from melted to burnt in seconds.
  • Use a cookie scoop to portion the meatballs so they're all the same size and cook evenly.
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