Garlic Parmesan Turkey Meatball Subs (Print Version)

Juicy turkey meatballs in garlic-Parmesan cream sauce on toasted rolls. Hearty and delicious in under an hour.

# Components:

→ 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

→ Subs Assembly

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

# Directions:

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 - While meatballs bake, melt butter in a medium saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
06 - Whisk in flour and cook for 1 minute. Gradually add milk while whisking constantly to prevent lumps from forming.
07 - Stir in Parmesan cheese and black pepper. Simmer until thickened, approximately 2 to 3 minutes. Adjust salt to taste.
08 - Transfer baked meatballs to the cream sauce, turning to coat evenly. Simmer for 2 to 3 minutes.
09 - Preheat broiler. Split sub rolls and brush insides with olive oil. Toast under broiler for 1 to 2 minutes until lightly golden.
10 - Arrange 4 meatballs with sauce in each toasted roll.
11 - Sprinkle mozzarella over the top of each sub. Return to broiler for 2 to 3 minutes until cheese is melted and bubbly.
12 - Garnish with fresh parsley and serve immediately while hot.

# Expert Advice:

01 -
  • The meatballs stay incredibly tender because turkey soaks up that creamy garlic sauce like a dream.
  • You get all the comfort of a meatball sub with a sauce thats way more interesting than plain marinara.
  • Everything comes together in under an hour, and most of it happens in the oven while you clean up.
02 -
  • Dont skip the parchment paper on the baking sheet, I learned the hard way that meatballs can stick and tear apart when you try to move them.
  • Whisk the milk into the flour mixture slowly and constantly, or youll end up with a lumpy sauce that no amount of stirring will fix.
  • Keep a close eye on the broiler during the final cheese melt, it can go from perfect to burnt in seconds.
03 -
  • Use a small cookie scoop to portion the meatballs evenly, it saves time and ensures they all finish baking at the same moment.
  • Let the meatballs rest in the sauce for a few minutes before assembling the subs, they absorb even more flavor and the sauce thickens slightly as it cools.
  • If your rolls are soft or thin, scoop out some of the bread from the center to make room for the meatballs and prevent sogginess.
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