Garlic Parmesan Turkey Meatball Subs (Printable Version)

Tender turkey meatballs in creamy garlic Parmesan sauce nestled in butter-toasted sub rolls with melted mozzarella.

# What You'll 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 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, being careful not to overwork the mixture.
03 - Shape mixture into 16 meatballs and place them on the prepared baking sheet in a single layer.
04 - Bake meatballs for 18 to 20 minutes, or until golden brown and cooked through.
05 - While meatballs bake, melt 2 tablespoons butter in a medium saucepan over medium heat. Add 3 minced cloves garlic and cook for 1 minute until fragrant.
06 - Stir in flour and cook for 1 minute. Slowly whisk in 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 is melted and sauce is smooth. Remove from heat.
08 - When meatballs are done, transfer them to the sauce and gently toss to coat evenly.
09 - Preheat oven broiler. Split sub rolls and spread insides with softened butter. Place on a baking sheet buttered side up, and broil for 1 to 2 minutes until lightly toasted.
10 - Arrange 4 meatballs with sauce in each toasted roll. Sprinkle with mozzarella cheese and broil for another 1 to 2 minutes until cheese is melted and bubbly.
11 - Garnish each sub with chopped parsley and serve immediately while hot.

# Expert Tips:

01 -
  • Turkey keeps these meatballs lean and juicy instead of heavy, which means you won't feel sluggish after eating.
  • That garlic Parmesan cream sauce is genuinely restaurant-quality but takes less time than ordering takeout.
  • The whole thing comes together in under an hour, perfect for weeknight dinners that still feel special.
02 -
  • Don't overmix your meatball mixture or they'll become tough and rubbery instead of tender and juicy.
  • If your cream sauce breaks or looks grainy, take it off the heat immediately and whisk in a splash of cold milk to bring it back together.
  • The meatballs can be baked ahead of time and refrigerated, then quickly reheated in the sauce before assembly, which makes this dish perfect for meal prep.
03 -
  • Make your meatballs slightly smaller than you think you need to, because they'll stay juicier and cook more evenly throughout.
  • Use fresh Parmesan that you grate yourself instead of pre-grated cheese, because the coating on store-bought grated cheese prevents it from melting smoothly into the sauce.
  • Let your meatballs rest on the baking sheet for a minute or two after they come out of the oven before transferring them to the sauce, so they don't break apart.
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