Garlic Parmesan Turkey Meatball Subs (Print version)

Tender turkey meatballs coated in rich garlic-Parmesan cream sauce, served in toasted sub rolls with melted mozzarella cheese.

# What You 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:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Mix until just combined. Shape mixture into 16 meatballs and place on the prepared baking sheet.
02 - Bake meatballs for 18 to 20 minutes until golden and cooked through.
03 - While meatballs bake, prepare the garlic Parmesan cream sauce. In a medium saucepan, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in flour and cook for 1 minute. Slowly whisk in milk. Bring to a simmer, stirring constantly, until slightly thickened, approximately 2 to 3 minutes.
05 - Stir in Parmesan cheese, black pepper, and salt to taste. Cook until cheese is melted and sauce is smooth. Remove from heat.
06 - When meatballs are done, transfer to the sauce and gently toss to coat evenly.
07 - Preheat oven broiler. Split sub rolls and spread insides with softened butter. Place on a baking sheet with buttered side up and broil for 1 to 2 minutes until lightly toasted.
08 - Arrange 4 meatballs with sauce in each roll. Sprinkle with mozzarella cheese and broil for another 1 to 2 minutes until cheese is melted and bubbly.
09 - Garnish with chopped fresh parsley and serve immediately.

# Expert tips:

01 -
  • Ground turkey keeps these meatballs lighter than beef, but the Parmesan and cream sauce make them taste genuinely indulgent.
  • The whole thing comes together in under an hour, which means weeknight dinner that tastes like you actually tried.
  • Melted mozzarella on top transforms a simple meatball sandwich into something that feels restaurant-worthy.
02 -
  • Don't walk away during the cream sauce step, because milk can scald quickly and leave a burnt taste that's impossible to fix.
  • The meatballs continue cooking slightly after you remove them from the oven, so pulling them out when they're just cooked through keeps them moist instead of dry.
  • Room temperature ingredients mix together more smoothly, so if your egg came straight from the fridge, let it sit for a few minutes first.
03 -
  • Patting the cooked meatballs dry with a paper towel before adding them to the sauce prevents extra moisture that can make it thin and watery.
  • If your sauce breaks or looks curdled, remove it from heat immediately and whisk in a tablespoon of cold milk while whisking vigorously, which usually brings it back.
  • Broiling the assembled subs instead of baking them melts the cheese faster and creates better browning without drying out the meatballs inside.
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