Garlic Parmesan Turkey Meatball Subs (Print Version)

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

# What You'll Need:

→ 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 - 3 cloves garlic, minced
12 - 2 tablespoons all-purpose flour
13 - 1 1/4 cups whole milk
14 - 3/4 cup grated Parmesan cheese
15 - 1/4 teaspoon ground black pepper
16 - Salt to taste

→ Assembly

17 - 4 soft sub rolls, 6 inches each
18 - 2 tablespoons unsalted butter, softened
19 - 1/2 cup shredded mozzarella cheese
20 - 2 tablespoons 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 cheese, egg, minced garlic, parsley, oregano, salt, and black pepper. Mix until just combined without overworking.
03 - Shape mixture into 16 equal meatballs and arrange on the prepared baking sheet.
04 - Bake meatballs 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 cook for 1 minute until fragrant.
06 - Stir in flour and cook for 1 minute, stirring constantly to create a paste.
07 - Slowly whisk in milk, bringing to a simmer while stirring constantly until slightly thickened, approximately 2 to 3 minutes.
08 - Stir in Parmesan cheese, black pepper, and salt to taste. Cook until cheese melts completely and sauce achieves smooth consistency. Remove from heat.
09 - Transfer baked meatballs to the cream sauce and gently toss to coat evenly.
10 - Preheat oven broiler. Split sub rolls and spread softened butter on cut sides. Place on baking sheet with buttered sides facing up. Broil for 1 to 2 minutes until lightly toasted.
11 - Arrange 4 meatballs with sauce into each toasted roll. Sprinkle mozzarella cheese over top and broil for an additional 1 to 2 minutes until cheese melts and becomes bubbly.
12 - Garnish with fresh chopped parsley and serve immediately.

# Expert Tips:

01 -
  • Ground turkey: It's leaner and lighter than beef, but the Parmesan keeps everything luscious and packed with flavor.
  • Real comfort food that feels slightly healthier: You get the indulgence of a loaded sub without feeling weighed down afterward.
  • Comes together faster than you'd think: Less than an hour from start to finish, and most of that is hands-off baking time.
02 -
  • Don't skip mincing your own garlic: I learned this the hard way when I used jarred garlic and ended up with a sauce that tasted flat and oddly metallic no matter what I did.
  • Mix the meatball mixture with your hands, gently: A food processor will make them tough and bouncy, but gentle hand mixing creates a tender, almost creamy texture that melts on your tongue.
  • The milk has to go in slowly: Rushing it creates lumps that you'll spend the rest of cooking trying to break down, so patience with the whisk is your friend.
03 -
  • Chill your meatball mixture for 15 minutes before shaping: Cold meat is easier to work with and holds its shape better during baking, plus it cooks more evenly.
  • If your sauce breaks or gets grainy, turn off the heat and whisk in a splash of cold milk: This actually works because the cold milk stops the cooking process and allows the proteins to relax back into smoothness.
  • Toast your rolls even if you're not using the broiler: A quick pan sear in that same buttered skillet after you cook the meatballs adds texture and warmth without extra work.
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