Garlic Parmesan Turkey Meatball Subs (Printer-Friendly)

Tender turkey meatballs in creamy garlic-Parmesan sauce served on warm, butter-toasted subs topped with melted 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 Cook:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, fresh parsley, dried oregano, salt, and black pepper. Mix until just combined without overworking.
03 - Shape mixture into 16 meatballs and arrange them on the prepared baking sheet.
04 - Bake for 18 to 20 minutes until golden brown and cooked through.
05 - While meatballs bake, melt butter in a medium saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant.
06 - Stir in flour and cook for 1 minute. Slowly whisk in whole milk while stirring constantly. Bring to a simmer and cook for 2 to 3 minutes until slightly thickened.
07 - Stir in Parmesan cheese, black pepper, and salt to taste. Cook until cheese melts completely and sauce reaches a smooth consistency. Remove from heat.
08 - Transfer baked meatballs to the sauce and gently toss to coat evenly.
09 - Preheat oven broiler. Split sub rolls lengthwise and spread softened butter on cut sides. Place on baking sheet with buttered side facing up and broil for 1 to 2 minutes until lightly toasted.
10 - Arrange 4 meatballs with sauce in each toasted roll. Sprinkle shredded mozzarella cheese over top and broil for an additional 1 to 2 minutes until cheese melts and becomes bubbly.
11 - Top with chopped fresh parsley and serve immediately while hot.

# Expert Advice:

01 -
  • Turkey keeps these meatballs tender and juicy without feeling as heavy as beef versions.
  • The garlic Parmesan cream sauce is silky enough to feel indulgent but comes together in under five minutes.
  • You can have dinner on the table in less than an hour from start to finish.
  • Toasted rolls with melted mozzarella on top make this taste restaurant-quality at home.
02 -
  • Don't skip the parchment paper under the meatballs—cleaning baked-on turkey from a pan is a frustration you don't need.
  • The sauce will thicken more as it cools, so if it looks slightly loose when you first make it, that's actually perfect.
  • Fresh Parmesan makes the sauce taste noticeably better than pre-grated, so it's worth grating it yourself if you have time.
  • Watch the broiler like a hawk during the final toasting steps—the difference between perfectly melted and slightly burnt is about 30 seconds.
03 -
  • Let the meatballs rest on the baking sheet for a minute or two before transferring them to the sauce—they'll hold their shape better.
  • If your sauce breaks or looks grainy, strain it through a fine mesh sieve and whisk it until smooth again.
  • Room temperature mozzarella shreds more easily than cold, so pull it out of the fridge five minutes before assembly.
Go Back