Garlic Parmesan Turkey Meatball Subs (Printable)

Tender turkey meatballs in rich garlic-Parmesan cream sauce on toasted sub rolls with melted mozzarella.

# Components:

→ 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 tbsp chopped fresh parsley
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper

→ Garlic Parmesan Cream Sauce

10 - 2 tbsp unsalted butter
11 - 3 cloves garlic, minced
12 - 2 tbsp all-purpose flour
13 - 1 1/4 cups whole milk
14 - 3/4 cup grated Parmesan cheese
15 - 1/4 tsp ground black pepper
16 - Salt to taste

→ Assembly

17 - 4 soft sub rolls, 6 inches each
18 - 2 tbsp unsalted butter, softened
19 - 1/2 cup shredded mozzarella cheese
20 - 2 tbsp chopped fresh parsley 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 cheese, egg, minced garlic, parsley, oregano, salt, and black pepper. Mix until just combined, being careful not to overwork the mixture.
03 - Shape mixture into 16 meatballs and arrange 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 butter in a medium saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant.
06 - Stir in flour and cook for 1 minute. Slowly whisk in milk, bring to a simmer while stirring constantly, until slightly thickened, approximately 2 to 3 minutes.
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 baking, transfer them to the cream sauce and gently toss to coat evenly.
09 - Preheat oven broiler. Split sub rolls lengthwise and spread softened butter on insides. 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 mozzarella cheese evenly over each sub.
11 - Broil subs for an additional 1 to 2 minutes until mozzarella is melted and bubbly. Garnish with fresh chopped parsley and serve immediately.

# Expert Advice:

01 -
  • Turkey stays juicy: The breadcrumbs and egg keep the meatballs tender and moist, not dense or crumbly like some versions I've tried.
  • The sauce is genuinely creamy: It's a real roux-based Parmesan cream, not some watered-down shortcut, and it tastes like you spent twice the time making it.
  • Ready in under an hour: You can have dinner on the table after a regular workday without feeling rushed or stressed.
02 -
  • Don't overwork the meatball mixture: I learned this the hard way when I mixed too vigorously and ended up with dense, rubbery meatballs that felt more like hockey pucks than comfort food.
  • Whisking the milk in slowly prevents lumps: A smooth sauce is the difference between elegant and grainy, and taking 30 seconds to do this properly makes all the difference.
  • The broiler can burn things in seconds: Keep the oven door cracked slightly so you can see the cheese getting bubbly and pull it out at exactly the right moment.
03 -
  • Fresh vs. pre-shredded cheese: Invest 2 minutes in grating Parmesan from a block—pre-shredded versions have anticaking agents that prevent the sauce from being perfectly smooth.
  • Make the sauce while meatballs bake: This way everything finishes at roughly the same time and you're not scrambling or keeping things warm too long.
  • Add crushed red pepper flakes: If you want heat, stir a tiny pinch into the sauce—it transforms these from comfort food to something with a little kick.
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