Save to Pinterest My neighbor stopped by one Tuesday evening asking if I had anything quick for dinner, and I remembered having ground turkey in the freezer. Something clicked that night—creamy sauce, tender meatballs, melted cheese on toasted bread—and these garlic Parmesan turkey meatball subs came together almost by accident. What started as improvisation became the dish everyone texts me about making.
I made these for my brother's softball team after a summer game, and watching them devour four subs in about ten minutes told me everything I needed to know. One of the guys asked if I'd started a catering business—I should've taken that as a sign that something special was happening in that kitchen.
Ingredients
- Ground turkey: Leaner than beef but needs help staying tender, which is why the cream sauce is your secret weapon here.
- Breadcrumbs: These bind everything together and keep the meatballs from feeling dense or rubbery.
- Grated Parmesan cheese: Use freshly grated if you can—the pre-shredded stuff has anti-caking agents that make the meatballs grainy.
- Large egg: Acts as the glue that holds your mixture together without making it tough.
- Fresh garlic and parsley: These aren't optional flavor boosters, they're what makes people ask for your recipe.
- Unsalted butter: Gives the sauce a silky texture that jarred or cream-based alternatives just can't match.
- Whole milk: Don't skip to cream unless you enjoy heavy richness—milk creates balance.
- Sub rolls: Look for ones with a sturdy crust that won't collapse under the weight of sauce and meatballs.
- Mozzarella cheese: The broiler melts this into golden, bubbly perfection that becomes addictive.
Instructions
- Get your meatballs ready:
- Combine turkey, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper in a bowl, mixing just until everything comes together without overmixing. Shape into 16 meatballs and place on a parchment-lined baking sheet.
- Bake until golden:
- Slide into a 400°F oven for 18 to 20 minutes, watching until the tops turn golden and the centers are no longer pink. You'll know they're done when they feel firm to a light touch.
- Build your cream sauce:
- Melt butter in a saucepan over medium heat, add minced garlic, and let it smell absolutely incredible for about a minute. Stir in flour and cook for another minute, then slowly whisk in milk while stirring constantly to avoid lumps.
- Thicken and season:
- Let the sauce simmer for 2 to 3 minutes until it coats the back of a spoon, then stir in Parmesan, black pepper, and salt to your taste. The sauce should be smooth and silky at this point.
- Coat the meatballs:
- Gently transfer your baked meatballs into the warm sauce and toss them until every one is coated in that creamy, garlicky goodness. This is when the dish starts to feel like dinner.
- Toast your rolls:
- Preheat your broiler, split the sub rolls, spread the insides with softened butter, and place them buttered side up on a baking sheet. Broil for 1 to 2 minutes until they're lightly toasted and warm.
- Assemble and finish:
- Nestle 4 meatballs with sauce into each toasted roll, sprinkle generously with mozzarella, and broil for another 1 to 2 minutes until the cheese is melted and bubbly. Garnish with fresh parsley and serve immediately while everything is still hot.
Save to Pinterest The first time my daughter made these without help, she called me from her apartment to say the house smelled like an Italian restaurant and she finally understood why I'd been making them for years. That phone call meant more to me than any compliment ever could.
Why This Beats Takeout
You control every ingredient, so no mystery fillers or preservatives sneak into your dinner. The whole thing takes less than an hour from start to finish, and it tastes better than anything you'd pay eighteen dollars for at a sub shop.
How to Make Them Even Better
Add a tiny pinch of crushed red pepper to the sauce if you like heat, or swap the turkey for ground chicken and nobody will know the difference. I've also had success using half beef and half turkey for a richer flavor, though turkey alone is leaner and works beautifully on its own.
Storage and Leftovers
These are best eaten fresh and hot, but the meatballs in sauce keep well in an airtight container for up to three days in the fridge. Reheat gently in a saucepan over low heat, and if you're feeling smart, toast fresh rolls instead of reviving the old ones.
- Make the meatballs and sauce ahead of time, then assemble and broil everything right before serving.
- You can freeze the coated meatballs in sauce for up to a month, just thaw overnight in the fridge before reheating.
- Split the rolls and butter them right before broiling so they stay crispy and don't get soggy from sitting around.
Save to Pinterest There's something about watching someone bite into one of these subs and seeing their eyes light up that never gets old. Make these soon, and you'll understand why.
Common Recipe Questions
- → Can I use ground chicken instead of turkey?
Yes, ground chicken works perfectly as a substitute. Keep the same measurements and cooking time—the texture and flavor will be very similar.
- → How do I store leftover meatballs and sauce?
Store assembled meatballs and sauce together in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk to loosen the sauce. Toast the rolls fresh when serving.
- → Can I make these gluten-free?
Use gluten-free breadcrumbs and sub rolls, and replace the all-purpose flour with a 1:1 gluten-free flour blend in the sauce. Check that all ingredients, including Parmesan, are certified gluten-free.
- → Can I freeze the meatballs?
Bake the meatballs completely, cool them, then freeze in a single layer before transferring to a freezer bag. They'll keep for up to 3 months. Thaw overnight in the refrigerator, then reheat in the sauce.
- → How can I add more heat to these subs?
Add crushed red pepper flakes to the sauce—a pinch for subtle warmth or a teaspoon for noticeable spice. You can also mix some into the meatball mixture or serve with hot pepper rings on the side.