Save My neighbor knocked on my door one Thursday evening with a plate of these garlic Parmesan turkey meatball subs still warm from her oven, and I'll admit I was skeptical—ground turkey can sometimes feel lean and boring. But one bite through that buttery toasted roll, into the creamy sauce clinging to those tender meatballs, and I understood why she'd been raving about them. Now they're what I make when I want something that feels indulgent but doesn't require hours in the kitchen.
I made these for my partner's coworkers who were coming over on short notice, and I remember standing in front of the broiler watching the mozzarella bubble and brown, feeling that quiet relief when something you're hoping will impress actually turns out perfect. Everyone went back for seconds, and someone asked for the recipe before they left—that never happens.
Ingredients
- Ground turkey (500 g): Lean and mild-flavored, it takes on the garlic and herbs beautifully; make sure it's not too finely ground or the meatballs become dense.
- Breadcrumbs (1/2 cup): They act as a binder and keep moisture locked in; fresh panko works better than store-bought plain if you can find it.
- Parmesan cheese (1/4 cup for meatballs, 3/4 cup for sauce): Use freshly grated if possible—it melts and blends smoother than pre-shredded varieties.
- Egg (1 large): This holds everything together; don't skip it or your meatballs will fall apart during baking.
- Garlic (5 cloves total): Two cloves go in the meatballs for subtle flavor, three go in the sauce where they become rich and mellow.
- Fresh parsley (2 tbsp for meatballs, 2 tbsp for garnish): It brightens the dish and adds a fresh note that cream sauce needs.
- Unsalted butter (4 tbsp total): For the sauce and toasting the rolls, it's worth buying quality since you taste it directly.
- Whole milk (1 1/4 cups): Full-fat milk creates the silkiest sauce; skim milk can make it feel thin or chalky.
- Sub rolls (4 soft rolls): Soft and sturdy enough to hold the meatballs and sauce without falling apart, slightly sweet varieties work especially well.
- Mozzarella cheese (1/2 cup shredded): It melts beautifully under the broiler and gets that slightly browned, bubbly finish.
Instructions
- Mix the meatball base:
- In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, minced garlic, parsley, oregano, salt, and pepper. Use your hands or a wooden spoon, mixing just until everything comes together—overworking the mixture makes the meatballs tough and heavy.
- Shape and bake:
- Form the mixture into 16 meatballs about the size of walnuts and arrange them on a parchment-lined baking sheet. Bake at 200°C (400°F) for 18–20 minutes until they're golden on the outside and cooked through in the center.
- Build the cream sauce:
- While meatballs bake, melt butter in a medium saucepan over medium heat, then add minced garlic and cook for about 1 minute until fragrant—you'll know it's ready when your kitchen smells incredible. Sprinkle in flour, stir constantly for 1 minute to cook out the raw flour taste, then slowly whisk in milk while stirring to prevent lumps.
- Simmer and season:
- Let the sauce bubble gently for 2–3 minutes until it thickens slightly and coats the back of a spoon. Remove from heat, stir in Parmesan cheese, black pepper, and salt to taste—the cheese should melt into a smooth, silky sauce.
- Combine meatballs and sauce:
- When the meatballs are done baking, transfer them directly into the warm sauce and gently toss to coat every piece evenly. This step can rest for a few minutes if you're not quite ready for assembly.
- Toast the rolls:
- Preheat your broiler, split the sub rolls, and spread the insides with softened butter. Place them butter-side up on a baking sheet and broil for 1–2 minutes until golden and crispy—watch carefully so they don't burn.
- Assemble and finish:
- Arrange 4 meatballs with generous sauce in each toasted roll, then sprinkle the top with shredded mozzarella. Return to the broiler for another 1–2 minutes until the cheese is melted and bubbly on top.
- Serve immediately:
- Garnish with fresh chopped parsley and serve while everything is still warm, with napkins nearby because these are wonderfully messy in the best way.
Save There's something special about watching someone's face when they bite into one of these subs for the first time—that moment when they realize the sauce is actually creamy and rich, not some thin, forgettable coating. It's one of those dishes that tastes more complicated than it actually is, which is precisely why I keep coming back to it.
Why Ground Turkey Works Here
Turkey gets overlooked a lot, mostly because people think it's dry or flavorless. But ground turkey in this context is actually the perfect canvas—it's mild enough that the Parmesan and cream sauce become the stars, yet sturdy enough to hold together without becoming mushy. The breadcrumbs and egg create structure, while the baking method keeps everything moist without any grease pooling around the meatballs.
Making the Sauce Silky and Rich
The secret here is a proper béchamel base—that butter, flour, and milk foundation that restaurants use. It's not complicated, but it does require patience and attention. Cooking the garlic first releases its oils and mellows it out, the flour absorbs into the butter to create a paste that thickens the milk smoothly, and adding the milk slowly prevents lumps that can ruin the whole thing. Once the Parmesan goes in at the end, it melts into something silky and luxurious.
Broiler Tricks and Timing
Broiling can feel intimidating, but it's actually your friend here because it gives you speed and drama. The butter-toasted rolls get crispy and golden, then the mozzarella on top gets that slightly browned, melted finish that tastes so much better than cheese that was just heated through. The key is not walking away—set a timer for 2 minutes, stay nearby, and pull it out the moment the cheese starts to bubble.
- Keep the oven door cracked: You'll be able to watch the cheese melt and brown without opening it fully and losing heat.
- Position the rolls on the highest rack: Closer to the broiler element means faster, more even browning without burning the bread underneath.
- Let everything rest 2 minutes before serving: The cheese will set slightly and won't be molten lava hot, making the whole thing easier to eat without burns.
Save These subs have become my go-to recipe when I want to impress without stress, to feed my family something that feels special on an ordinary Tuesday, or to have something ready quickly that everyone actually wants to eat. Once you make them once, you'll understand why.
Recipe Guide
- → Can I make these meatballs ahead of time?
Yes, you can prepare and bake the meatballs up to 2 days in advance. Store them in an airtight container in the refrigerator. Reheat gently in the cream sauce before assembling the subs.
- → What can I serve with turkey meatball subs?
A crisp green salad with vinaigrette balances the richness perfectly. Roasted vegetables, steamed broccoli, or even a simple side of chips work well. For a heartier meal, serve with minestrone soup or potato wedges.
- → How do I store leftover subs?
Wrapped individually in foil, leftover subs keep in the refrigerator for 2-3 days. Reheat in a 350°F oven for 10-15 minutes until heated through. The bread may soften slightly, but the flavors remain delicious.
- → Can I freeze the meatballs?
Absolutely. Freeze baked, cooled meatballs on a baking sheet first, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating in the sauce.
- → How do I know when the meatballs are fully cooked?
The meatballs should reach an internal temperature of 165°F. They'll also feel firm to the touch and appear golden brown on the outside. Cut one open to verify there's no pink remaining inside.
- → Can I make the sauce spicier?
Add a pinch of crushed red pepper flakes to the sauce when cooking the garlic. You can also substitute half the Parmesan with Asiago or add a dash of hot sauce to the cream sauce for extra heat.