Garlic Parmesan Turkey Meatball Subs (Print version)

Juicy turkey meatballs in rich garlic-Parmesan cream sauce on toasted rolls with melted mozzarella.

# What You Need:

→ 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

# How to Make:

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 the mixture into 16 even meatballs and arrange on the prepared baking sheet.
04 - Bake for 18 to 20 minutes, until meatballs are 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 - Add baked meatballs to the sauce, turning gently to coat. Simmer for 2 to 3 minutes.
09 - Preheat broiler. Split sub rolls and brush the insides with olive oil. Toast under the broiler for 1 to 2 minutes until lightly golden.
10 - Arrange 4 meatballs with sauce in each toasted roll. Sprinkle mozzarella cheese over the top of each sub.
11 - Return subs to the broiler for 2 to 3 minutes, until cheese is melted and bubbly.
12 - Garnish with fresh chopped parsley and serve immediately while hot.

# Expert tips:

01 -
  • Ground turkey keeps things lighter than beef, but the Parmesan cream sauce makes it taste absolutely indulgent.
  • The whole thing comes together in under an hour, which means you can actually make this on a random Tuesday.
  • One pan for meatballs and one for sauce means minimal cleanup while still tasting like you spent the whole day cooking.
02 -
  • Don't skip toasting the rolls or they'll absorb all the sauce and turn into mush instead of staying structured and delicious.
  • Whisking the milk in slowly while making the sauce makes all the difference between a silky cream sauce and one with clumpy flour bits.
  • The mozzarella melting under the broiler is what makes this feel special, so don't skip that final broiling step even though it seems like extra work.
03 -
  • Make the meatballs ahead of time and freeze them unbaked, then bake from frozen adding just 5 extra minutes to the cooking time.
  • The cream sauce can be made a day ahead and reheated gently before adding the meatballs, which makes weeknight cooking even easier.
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