Garlic Parmesan Turkey Meatball Subs (Print)

Tender turkey meatballs in creamy garlic Parmesan sauce served on butter-toasted sub rolls with melted mozzarella.

# Ingredients:

→ 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 tablespoons chopped fresh parsley
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 chopped fresh parsley for garnish

# Instructions:

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.
03 - Shape mixture into 16 meatballs and place on prepared baking sheet. Bake for 18–20 minutes until golden and cooked through.
04 - In a medium saucepan, melt butter over medium heat. Add minced garlic and cook 1 minute until fragrant. Stir in flour and cook 1 minute more.
05 - Slowly whisk in milk while stirring constantly. Bring to a simmer and cook 2–3 minutes until slightly thickened.
06 - Stir in Parmesan cheese, black pepper, and salt to taste. Cook until cheese is fully melted and sauce is smooth. Remove from heat.
07 - Transfer baked meatballs to the cream sauce and gently toss to coat evenly.
08 - Preheat oven broiler. Split sub rolls and spread interior surfaces with softened butter. Place on baking sheet with buttered side up and broil 1–2 minutes until lightly toasted.
09 - Arrange 4 meatballs with sauce into each toasted roll. Sprinkle mozzarella cheese over filling.
10 - Broil assembled sandwiches 1–2 minutes until mozzarella is melted and bubbly.
11 - Top each sandwich with chopped fresh parsley and serve immediately.

# Pro Tips:

01 -
  • These meatballs stay impossibly tender because the turkey never gets overworked—just a gentle mix that respects the meat.
  • The cream sauce is ridiculously forgiving and comes together in the time it takes to broil your rolls, so nothing feels rushed.
02 -
  • Don't let the cream sauce boil once the cheese goes in—it'll separate and look broken, though it'll still taste fine; low and slow is the way.
  • The meatballs can be made a day ahead and reheated gently in the sauce, which actually improves the flavor as everything melds overnight.
03 -
  • Room-temperature ingredients mix together more easily and create more tender meatballs than cold ones straight from the fridge.
  • If your sauce breaks or looks strange, strain it through a fine-mesh sieve and whisk it back together over very gentle heat with a splash of milk—it usually comes back to life.
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