Garlic Parmesan Turkey Meatball Subs (Printer-Friendly)

Juicy turkey meatballs in garlic-Parmesan cream sauce on toasted rolls

# 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

→ 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 Cook:

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, avoiding overmixing.
03 - Shape the mixture into 16 even meatballs and place on the prepared baking sheet.
04 - Bake for 18 to 20 minutes, until golden brown 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. 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. Season with salt to taste.
08 - Add baked meatballs to the sauce and turn to coat evenly. 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.
11 - Return subs to the 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 sauce is ridiculously creamy without feeling heavy, thanks to how the garlic blooms in butter first.
  • Turkey keeps things lighter than beef, but the Parmesan and cream sauce make it taste completely indulgent.
  • Everything comes together in under an hour, which means weeknight dinners that taste like you fussed over them.
02 -
  • Don't skip the toasting step for the rolls—it prevents them from turning into soggy bread boats and actually gives them structure to hold the weight of the sauce and meatballs.
  • Turkey meatballs need to be handled gently; overmixing makes them dense and rubbery, so stop as soon as everything is combined.
  • The sauce thickens more as it sits, so if it seems a little loose when you first finish it, don't panic—it'll reach perfect consistency by the time you assemble the subs.
03 -
  • Room temperature ingredients mix more evenly when you're making the meatballs, so pull the turkey and egg out of the fridge fifteen minutes before you start.
  • If the sauce breaks or becomes grainy, remove it from heat and whisk in a tablespoon of cold milk, which brings it back to silky smoothness almost every time.
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