Save There's something irresistible about the combination of tender meatballs, creamy sauce, and toasted bread that makes these Garlic Parmesan Turkey Meatball Subs an instant family favorite. As the meatballs bake, your kitchen fills with an inviting aroma of herbs and garlic that promises a delicious meal ahead. The rich, velvety garlic-Parmesan cream sauce transforms simple turkey meatballs into something extraordinary—a perfect balance of comfort and sophistication.
Save These subs remind me of Sunday afternoons at my grandmother's house, where comfort food was always on the menu. But I've given this classic a modern twist with turkey instead of beef, and a decadent garlic-Parmesan cream sauce that elevates these sandwiches beyond the ordinary. They're perfect for game day gatherings, casual dinner parties, or whenever you need a hearty, satisfying meal that makes everyone feel special.
- For the Turkey Meatballs: 500 g (1 lb) ground turkey, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 large egg, 2 cloves garlic (minced), 2 tbsp chopped fresh parsley, 1/2 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper
- For the Garlic Parmesan Cream Sauce: 2 tbsp unsalted butter, 3 cloves garlic (minced), 2 tbsp all-purpose flour, 1 1/4 cups whole milk, 3/4 cup grated Parmesan cheese, 1/4 tsp ground black pepper, salt (to taste)
- For Assembly: 4 soft sub rolls (about 6 inches each), 2 tbsp unsalted butter (softened), 1/2 cup shredded mozzarella cheese, 2 tbsp chopped fresh parsley (for garnish)
- Prepare the oven and baking sheet
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Mix the meatball ingredients
- In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Mix until just combined.
- Form and bake the meatballs
- Shape mixture into 16 meatballs and place them on the prepared baking sheet. Bake for 18–20 minutes, or until golden and cooked through.
- Prepare the garlic Parmesan cream sauce
- While meatballs bake, melt butter in a medium saucepan over medium heat. Add garlic and cook 1 minute until fragrant. Stir in flour and cook for 1 minute. Slowly whisk in milk. Bring to a simmer, stirring constantly, until slightly thickened (2–3 minutes).
- Finish the sauce
- Stir in Parmesan cheese, black pepper, and salt to taste. Cook until cheese is melted and sauce is smooth. Remove from heat.
- Combine meatballs and sauce
- When meatballs are done, transfer to the sauce and gently toss to coat.
- Toast the sub rolls
- Preheat oven broiler. Split sub rolls and spread insides with softened butter. Place on a baking sheet, buttered side up, and broil 1–2 minutes until lightly toasted.
- Assemble and finish
- Arrange 4 meatballs with sauce in each roll. Sprinkle with mozzarella and broil another 1–2 minutes until cheese is melted and bubbly. Garnish with chopped parsley and serve immediately.
For the most flavorful meatballs, don't overmix the meat mixture—this can make them tough. Use a gentle touch when combining ingredients and forming the balls. If you have time, refrigerating the shaped meatballs for 15-30 minutes before baking can help them hold their shape better. For the sauce, adding the milk gradually while whisking constantly prevents lumps from forming, resulting in a perfectly smooth and velvety cream sauce.
This recipe is wonderfully adaptable. For a lighter version, use ground chicken instead of turkey or try lean ground beef for a more traditional flavor. The sauce can be customized too—add a pinch of nutmeg for warmth, incorporate some fresh spinach for color and nutrition, or stir in a tablespoon of pesto for an herby twist. For a spicier version, mix some crushed red pepper flakes into the meatball mixture or sauce. Dairy-free alternatives can work as well; just substitute plant-based butter, milk, and cheese.
These hearty meatball subs stand beautifully on their own, but pairing them with the right sides elevates the meal. Serve alongside a crisp green salad dressed with a light vinaigrette to balance the richness of the subs. Sweet potato fries or a cup of tomato soup make excellent companions too. For casual entertaining, cut the subs into smaller portions as sliders, and arrange on a platter with pickles and pepperoncini for guests to help themselves. A cold glass of pale ale or a medium-bodied red wine complements these sandwiches perfectly.
Save There's something magical about that moment when you take your first bite of these subs—the way the toasty bread gives way to the tender meatballs, how the creamy sauce mingles with the melty cheese, creating the perfect harmony of flavors and textures. Whether you're cooking for a family dinner or entertaining friends, these Garlic Parmesan Turkey Meatball Subs deliver comfort food at its finest. They remind us that sometimes the most satisfying meals are the ones that bring familiar flavors together in new and exciting ways.
Recipe FAQ
- → Can I substitute chicken for turkey?
Yes, ground chicken can be used instead of turkey for a slightly different flavor while maintaining texture.
- → How do I prevent the meatballs from drying out?
Mixing breadcrumbs and egg helps retain moisture, and baking them just until cooked through keeps them juicy.
- → What is the best way to achieve a creamy sauce?
Cooking garlic in butter, then whisking in flour and milk slowly while simmering creates a smooth, thickened base before adding Parmesan.
- → Can I prepare the meatballs ahead of time?
Yes, meatballs can be made and baked in advance; warm them gently in the sauce before assembling the subs.
- → How should the subs be toasted?
Butter the insides of sub rolls and broil them for 1-2 minutes until lightly toasted before adding meatballs and cheese.