Turkey Meatball Sub

Making a juicy meatball sub at home couldn’t be simpler, and this turkey version keeps things lighter without foregoing flavor. Packed with herbs, doused in homemade marinara sauce, and layered with provolone and mozzarella, this sandwich is warm, cheesy, and incredibly filling.

Why You’ll Love This Sub

• Made with flavorful and leaner turkey meatballs that are herby and juicy.
• Has provolone and mozzarella for double the melted cheese in every bite.
• An overall crowd-pleaser.
• Two layers of marinara sauce keep the turkey meatball sub rich and moist.

Key Ingredients

This turkey meatball sub combines tender homemade turkey meatballs, rich marinara sauce, and melted cheese on toasted bread for a hearty sandwich with balanced savory flavor and fresh herb notes.

Base & Body — Ground turkey creates lighter meatballs that stay tender and juicy, especially when using a slightly higher fat percentage. Sub rolls provide structure and soak up the sauce without falling apart.
Richness & Savory Depth — Olive oil helps brown the meatballs and builds flavor during cooking. Garlic adds savory depth throughout the meatballs, while marinara sauce brings richness, acidity, and moisture that keeps the sandwich from drying out.
Herbs & Freshness — Dried oregano adds earthy flavor and classic Italian-style seasoning. Fresh parsley keeps the meatballs tasting bright and balanced, while basil adds fresh herbal flavor both inside the meatballs and as a finishing garnish.
Cheese — Provolone melts smoothly over the meatballs and adds mild sharpness, while shredded mozzarella creates a creamy, stretchy layer that ties the sandwich together without overpowering the turkey.
Seasoning — Salt and black pepper enhance the flavor of the meatballs and help balance the richness of the sauce and cheese.
Heat & Finish — Jalapeños add optional heat and contrast to the rich filling, while scallions bring freshness and a mild onion flavor as a finishing garnish.

How to Make This Meatball Sub

Step 1 — Make the meatballs
Combine the ground turkey, garlic, herbs, salt, and pepper. Roll into 1.5–2 inch meatballs.
Step 2 — Brown the meatballs
Brown the meatballs in an oven-safe pan over medium-high heat.

Step 3 — Finish cooking the meatballs
Transfer the pan into a 350°F oven and bake until fully cooked.

Step 4 — Assemble the subs
Layer the sub with marinara sauce, provolone cheese, turkey meatballs, more marinara, and top with shredded mozzarella.

Step 5 — Bake the subs
Place the subs on a baking sheet and bake at 350°F until the cheese melts.

Step 6 — Serve
Garnish with your choice of basil, jalapeño, or scallions and serve immediately.

Find the detailed recipe, including all measurements, in the recipe card below.

Turkey Meatball Sub

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This turkey meatball sub features juicy herb-seasoned turkey meatballs, marinara sauce, and melted provolone and mozzarella on a roll for a rich, balanced sandwich.

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 3 small subs

Equipment

• Large mixing bowl
• Oven-safe pan
• Baking sheet

Ingredients

• 3 small sub rolls
• 3 tbsp olive oil
• 1 lb ground turkey
• 3 garlic cloves, grated
• 1 tsp dried oregano (or 1 tbsp fresh oregano)
• 2 tbsp fresh parsley, finely chopped
• 2 tbsp basil, thinly sliced (reserve some for garnish – optional)
• 1 tsp kosher salt
• 1 tsp pepper
• 2 cups marinara sauce
• 6 slices provolone cheese (2 per sub)
• 2 cups shredded mozzarella
• 1 jalapeño, sliced for garnish (optional)
• 2 scallion stalks, finely sliced for garnish (optional)

Directions

• In a large mixing bowl, combine the turkey, garlic, parsley, oregano, basil, salt, and pepper.
• Roll the mixture into approximately 1.5-2 inch meatballs (will yield about 12 meatballs).
• Add the olive oil to an oven-safe pan and brown the meatballs over medium-high heat for 2-3 minutes per side.
• Place the pan into the oven and finish baking the meatballs at 350°F for 15-20 min.
• Assemble the subs on a baking sheet. Spread a spoonful of marinara sauce on the bottom, followed by provolone slices, meatballs, a generous layer of marinara, and top with shredded mozzarella.
• Bake in the oven at 350ºF (about 5-7 minutes) until the cheese melts.
• Garnish with your choice of basil, jalapeño, scallion and serve immediately.

Notes

• 1 lb of turkey will yield 12 meatballs (good for 3 small-sized or 2 medium subs).
• Don’t overcrowd the pan. Cook the meatballs in batches if necessary.

If you made this recipe, please rate and let us know in the comments section below.

Serving Suggestions

There’s nothing like enjoying these subs straight out of the oven with a comforting side dish to complement. Here are a few ideas:

• You can’t go wrong with a plate of baked fries and fry sauce for a classic pairing.
• A side salad balances the richness of this sandwich. Try a no mayo coleslaw or simple green salad to keep things light.
• For a more diner-style meal, crispy home fries with garlic aioli on the side adds savory flair.

Variations & Substitutions

This turkey meatball sub is hearty, saucy, and easy to customize depending on the flavor and texture you want. Here are a few simple ways to switch it up:

• Swap the cheese — Try fontina for earthy notes and a smooth melt, parmesan for a nuttier finish, or white cheddar for a sharper taste.
• Make it spicy — Add a little heat with red pepper flakes in the marinara sauce, or top with Calabrian chilies or sliced hot cherry peppers.
• Use ground chicken — Ground chicken can be substituted for turkey if preferred. Chicken tends to be slightly softer and milder. Use the same seasonings and cooking method.

Storage & Reheating

For best results, store the components separately whenever possible.

• Turkey meatballs and marinara sauce can be refrigerated separately in airtight containers for up to 4 days.
• Freeze cooked meatballs (once cooled completely) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat the meatballs in a covered skillet over medium-low heat until warm through. 
• Reheat the marinara in a saucepan over medium-low heat.
• Fully assembled subs are best enjoyed fresh to prevent sogginess.

Frequently Asked Questions

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