Garlic Parmesan Turkey Meatball Subs (Printable)

Tender turkey meatballs in creamy garlic-Parmesan sauce, served on toasted rolls with melted 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

→ Subs 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

# Method:

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 even meatballs and place on the prepared baking sheet in a single layer.
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 sauté for 1 minute until fragrant.
06 - Whisk flour into the garlic-butter mixture and cook for 1 minute, stirring constantly.
07 - Gradually add milk while whisking constantly to prevent lumps from forming.
08 - Stir in Parmesan cheese and black pepper. Simmer until thickened, approximately 2 to 3 minutes. Adjust salt to taste.
09 - Add baked meatballs to the cream sauce, turning gently to coat evenly. Simmer for 2 to 3 minutes.
10 - Preheat broiler. Split sub rolls horizontally and brush the insides with olive oil. Toast under the broiler for 1 to 2 minutes until lightly golden.
11 - Arrange 4 meatballs with sauce into each toasted roll. Sprinkle mozzarella cheese generously over the top.
12 - Return assembled subs to the broiler for 2 to 3 minutes, until cheese is melted and bubbly.
13 - Garnish with fresh parsley and serve immediately while hot.

# Expert Advice:

01 -
  • These meatballs stay incredibly moist because turkey can dry out easily, but the cream sauce keeps every bite tender and flavorful.
  • You get restaurant-quality depth from garlic and Parmesan without the fussiness or cost of takeout.
02 -
  • The difference between a great meatball and a tough one comes down to not overworking the mixture and using the right ratio of breadcrumbs to meat, so resist the urge to knead it like dough.
  • Making a proper roux before adding milk is what prevents lumps in your sauce, so don't skip that step or rush it.
03 -
  • If your meatballs are sticking to the pan while baking, make sure your parchment paper covers the entire sheet, because exposed metal will cause them to stick.
  • Broilers vary wildly in intensity, so start checking your subs at the two-minute mark instead of waiting the full three minutes, then adjust timing based on what you see.
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