Garlic Parmesan Turkey Meatball Subs (Print Version)

Tender turkey meatballs in creamy garlic-Parmesan sauce, served in toasted rolls with bubbly cheese.

# Components:

→ 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

→ Sub 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

# Directions:

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 the mixture into 16 evenly-sized meatballs and place them on the prepared baking sheet, spacing them about 1 inch apart.
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 to create a roux. 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. Adjust salt to taste.
08 - Add baked meatballs to the sauce, turning gently to coat evenly. Simmer for 2 to 3 minutes.
09 - Preheat broiler. Split sub rolls and brush the insides lightly 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.
11 - Sprinkle mozzarella cheese generously over the top of each sub. Return to broiler for 2 to 3 minutes, until cheese is melted and bubbly.
12 - Garnish with fresh chopped parsley and serve immediately while hot.

# Expert Advice:

01 -
  • Turkey keeps things lighter: You get all the comfort of a meatball sub without feeling weighed down afterward.
  • The cream sauce is unbelievably forgiving: Even if you overthink the whisking, it comes together smooth and luxurious.
  • It feels restaurant-quality but takes less than an hour: Your guests won't believe you made this on a weeknight.
02 -
  • Don't skip the parchment paper: I learned this the hard way by watching meatballs stick stubbornly to a bare sheet, and parchment is such a small thing that makes cleanup effortless.
  • Whisk constantly when adding milk to your roux: This single habit prevents lumps that ruin an otherwise silky sauce, so embrace the wrist action.
  • Room-temperature milk is non-negotiable: Cold milk hitting hot roux can seize up into clumps before you know what's happened.
03 -
  • Shape meatballs on parchment paper and chill them for 15 minutes before baking: This helps them hold their shape and cook evenly without flattening.
  • Taste your sauce before the meatballs go in: Season it exactly how you want it, because adding salt after they're combined is harder to control.
  • Make the meatballs ahead and freeze them unbaked: You can bake them straight from frozen, just add 5 minutes to the cooking time, which turns this into a weeknight miracle dinner.
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