Garlic Parmesan Turkey Meatball Subs (Printable Version)

Tender turkey meatballs in creamy garlic-Parmesan sauce, served on toasted rolls with melted mozzarella for a satisfying meal.

# 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 tbsp fresh parsley, chopped
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper

→ Garlic Parmesan Cream Sauce

10 - 2 tbsp unsalted butter
11 - 4 cloves garlic, finely minced
12 - 2 tbsp all-purpose flour
13 - 1 cup whole milk
14 - 1/2 cup grated Parmesan cheese
15 - 1/4 tsp ground black pepper
16 - Salt to taste

→ Assembly

17 - 4 Italian sub rolls or hoagie rolls
18 - 1 tbsp olive oil
19 - 1 cup shredded mozzarella cheese
20 - Fresh parsley, chopped for garnish

# Steps:

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 without overworking.
03 - Shape the mixture into 16 even meatballs and arrange on the prepared baking sheet.
04 - Bake for 18 to 20 minutes until golden and cooked through.
05 - In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
06 - Whisk in flour and cook for 1 minute, stirring constantly.
07 - Gradually add milk while whisking constantly to prevent lumps from forming. Continue whisking until smooth.
08 - Stir in Parmesan cheese and black pepper. Simmer until thickened, approximately 2 to 3 minutes. Season with salt to taste.
09 - Add baked meatballs to the sauce, gently turning to coat evenly. Simmer for 2 to 3 minutes.
10 - Preheat broiler. Split sub rolls and brush the insides with olive oil. Toast under the broiler for 1 to 2 minutes until lightly golden.
11 - Arrange 4 meatballs with sauce in each toasted roll. Sprinkle mozzarella cheese over the top of each sub.
12 - Return subs to the broiler for 2 to 3 minutes until cheese is melted and bubbly.
13 - Garnish with fresh chopped parsley and serve immediately while hot.

# Expert Advice:

01 -
  • Ground turkey stays incredibly tender and juicy when mixed just right, making these meatballs feel way more luxurious than you'd expect.
  • That creamy garlic Parmesan sauce does all the heavy lifting, transforming simple meatballs into something restaurant-worthy.
  • Four subs means leftovers worth actually looking forward to, or enough to feed a crew without spending hours in the kitchen.
02 -
  • Don't overmix the turkey mixture or you'll end up with dense, rubbery meatballs instead of tender ones that fall apart slightly when you bite them.
  • Whisking constantly when you add the milk is non-negotiable—even a few seconds of inattention can mean a lumpy sauce that no amount of straining fixes.
  • Broilers are deceptive little monsters that go from golden to burnt in seconds, so set a timer and keep your eye on things during that final cheese melt.
03 -
  • Get your meatballs roughly the same size so they cook evenly and finish at the same time instead of having some that are still raw while others are drying out.
  • Don't skip toasting the rolls—it gives them structure so they won't fall apart under the weight of the meatballs and sauce, plus it tastes infinitely better.
  • Let the meatballs rest on the baking sheet for a minute after they come out of the oven before adding them to the sauce so they hold their shape instead of falling apart.
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