Garlic Parmesan Turkey Meatball Subs (Printable Version)

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

# What You'll 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 Make It:

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.
03 - Shape the mixture into 16 even meatballs and place 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 garlic and sauté for 1 minute until fragrant. Whisk in flour and cook for 1 minute.
06 - Gradually add milk, whisking constantly to avoid lumps. Stir in Parmesan cheese and black pepper. Simmer until thickened, about 2 to 3 minutes. Add salt to taste.
07 - Add baked meatballs to the sauce, turning to coat. Simmer for 2 to 3 minutes.
08 - Preheat broiler. Split sub rolls and brush the insides with olive oil. Toast under the broiler for 1 to 2 minutes until lightly golden.
09 - Arrange 4 meatballs with sauce in each roll. Sprinkle mozzarella over the top.
10 - Return subs to the broiler for 2 to 3 minutes, until cheese is melted and bubbly.
11 - Garnish with fresh parsley and serve hot.

# Expert Tips:

01 -
  • These meatballs are surprisingly light yet deeply satisfying, made with ground turkey instead of the heavier beef option.
  • The garlic Parmesan sauce is velvety and rich without being fussy, and it comes together while your meatballs bake.
  • You can have dinner on the table in under an hour, which means weeknight wins even when you're tired.
02 -
  • Don't skip the toasting step for your rolls because a soggy bread situation ruins everything, and you want that textural contrast.
  • If your sauce breaks or gets lumpy, strain it through a fine mesh and whisk in a splash of cold milk to smooth it out.
  • Room temperature milk is your friend when making the cream sauce; cold milk will shock the hot roux and create lumps.
03 -
  • Shape your meatballs on a parchment-lined tray and refrigerate them for 15 minutes before baking so they hold their shape better and cook more evenly.
  • Grate your cheese right before using it because pre-grated cheese has anti-caking agents that prevent it from melting smoothly in sauces.
  • Don't let your broiler out of your sight during the final cheese-melting step because mozzarella goes from beautifully bubbly to burnt in about 30 seconds.
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