This Meatball Sub recipe is a healthy and delicious way to enjoy a favorite classic deli sandwich! Using ground turkey for the meatballs lightens up the recipe, but with the addition of yummy spices, roasted red pepper, and grated Parmesan, you don’t sacrifice any flavor. Want to make it even healthier? Use whole wheat sub buns! Best of all, these meatball subs are quick, easy, and taste amazing.
Looking for more recipes with a healthy twist? Try our Chicken Burrito Bowls or our Mini Pepper Low Carb Nachos.
When I work from home, I often forget to eat lunch or eat something pre-packaged because I don’t have time to stop. These Meatball Subs solved that problem for me! I can whip up a sheet pan full of turkey meatballs on the weekend and then pull them out of the fridge or freezer for a quick sandwich for lunch or dinner during the week. They’re both convenient and healthy, which hits two birds with one . . . meatball? You’re going to love them!
Helpful Items For This Recipe
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Aluminum Commercial Baker’s Half Sheet, 2-Count
What does a Meatball Sub Contain?
After making my own meatballs at home, I’m never tempted to buy a bag of pre-made meatballs. Sure, they’re convenient, but it’s not much harder to make them at home, and they taste a million times better. All of the ingredients are simple and should be easy to find at any grocery store. Here’s what you’ll need:
Ingredients
Ground Turkey – You can use a mix of ground beef and ground turkey, but these really do taste amazing with 100% turkey. I like to use 85% lean ground turkey for these meatballs.
Bread Crumbs – This helps hold the meatballs together. Look for plain breadcrumbs – panko breadcrumbs are fine, too.
Egg – Adding a lightly beaten egg to the meat mixture helps bind the meat together.
Olive Oil – This helps the meatballs brown.
Parmesan Cheese – Using finely grated Parmesan helps with the texture of the meatballs, but it also adds a punch of flavor.
Spices – The combination of garlic powder, dried basil, dried oregano, and Montreal Steak Seasoning adds so much delicious flavor to the meatballs.
Roasted Red Pepper – Look for a whole roasted red pepper in a jar. Flavor-wise, this takes the meatballs to the next level!
Fresh Parsley – You can use dried parsley in a pinch (remember to use less!), but fresh parsley tastes so good in the meatballs. Set a little aside to use as a garnish, too.
Marinara Sauce – Choose a good quality marinara sauce for the best flavor!
Provolone – This cheese has a mild smoky flavor that pairs beautifully with the meat and marinara. Look for a wedge that you can grate yourself.
Sub Rolls – Look for 6-inch sub rolls in your grocery store bakery. I like whole wheat sub rolls, but any sub rolls will work.
How to Make Meatball Subs in the Oven
First, preheat your oven to 425 degrees Fahrenheit, grease a sheet pan with cooking spray, and then set aside.
In a large bowl, combine the ground turkey, bread crumbs, spices, fresh parsley, egg, olive oil, Parmesan, and chopped roasted red bell pepper. Use your hands if necessary, but make sure it is all thoroughly combined.
Form the meat mixture into 1.5 to 2-inch meatballs. I personally like the meatballs a little smaller, so they are easier to bite into, but it’s a matter of preference.
Place the meatballs on the prepared sheet pan and bake for 15 minutes or until cooked through.
Pour the marinara sauce into a large skillet on the stovetop. Heat over low heat and bring to a slow simmer. Add the cooked meatballs and turn off the heat.
Slice the sub rolls lengthwise and remove a small portion of bread from the bottom half (to keep the meatballs from rolling out). Broil lightly to toast.
Add three (large) or four (smaller) meatballs to the toasted sub rolls, then spoon on a little bit of the sauce as well. Top with the grated cheese, then return to the broiler for 1 minute or until the cheese is melted.
Serve these Meatball Subs with your favorite chips or fresh-cut veggies, and enjoy right away! They taste amazing straight out of the oven and will disappear quickly!
Recipe Pro Tips!
Can I make the meatballs ahead of time?
Absolutely, you can make them and freeze them either cooked or raw. Then pop them in and, if raw, cook from frozen at 425F. If already cooked, then reheat from frozen at 350F.
What additional toppings can I add to a meatball sub?
I love the meatball subs just as is, but sometimes I get a craving for more! Here are some of our suggestions.
- Onions, fried or fresh, I love a red onion with this sub.
- Green peppers, either fried or fresh, they work perfectly with the saucy meatballs.
- Sauteed mushrooms make a big impact also.
- Different cheeses like Parmesan, asiago, mozzarella, etc.
- Garlic butter can also be added to the top of the bun before toasting to give the sandwich even more flavor.
Do you love a great Meatball?
We love meatballs here and enjoy them in many ways. Here are some of our favorite recipes.
Meatball Subs
Ingredients
- 1 1/2 lbs. ground turkey
- 1/2 cup bread crumbs
- 1 tsp. basil dried
- 1 tsp. oregano dried
- 1/2 cup grated Parmesan
- 1 large egg beaten
- 2 Tbsp. olive oil
- 1 Tbsp. Montreal steak spice
- 3 Tbsp. chopped parsley
- 1 whole roasted red pepper from a jar and chopped finely
- 1/2 tsp. garlic powder
- 1 1/2 cups grated provolone
- 650 ml. marinara
- 8-6 ” subs
Instructions
- Preheat oven to 425F. Mix the turkey with the bread crumbs, basil, oregano, Parmesan, egg, olive oil, steak spice, parsley, roasted red pepper and garlic powder. Form into 1.5 to 2-inch meatballs and place on a greased cookie sheet; press to flatten slightly. Bake for 15 min.
- Pour the marinara sauce into a large skillet and bring to a simmer over low heat. When the meatballs are done, place them into the sauce and turn off the heat.
- Slice buns in half and remove a small amount of the lower half of the bun so the meatballs will rest easily in the bun and not roll out. Broil to lightly toast.
- Add 3 (large) or 4 (smaller) meatballs to each bun with some of the tomato sauce. Divide the provolone among the subs. Place on a baking sheet and broil again until cheese is melted and lightly browned, about 1 minute.
Equipment
Nutrition
Recipe adapted from Rachel Ray
Comments & Reviews
Lauren says
Do you have any nutrition information on this? They look really delicious!
Tara Noland says
I am sorry I don’t, that is not my forte!
Jennifer @ Peanut Butter and Peppers says
lol, I guess great minds do think alike!! Your sub turned out gorgeous!!!
Noshing with the Nolands says
Thanks Jennifer, isn’t that funny!!
Abby says
oh I love that ooey gooey cheesy drip! Fabulous sandwich 🙂 Hope you’re enjoying the weekend!
Noshing with the Nolands says
Thanks for coming by Abby. I hope you are having a great weekend too!