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Toasted hoagie roll piled with saucy turkey meatballs and melted mozzarella, basil scattered on a wooden board.

Juicy Oven-Baked Turkey Meatball Subs, High in Protein

Lean turkey meatballs baked until they hit 165 F / 74 C, simmered in marinara, and stuffed into toasted rolls with melted mozzarella.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

Meatballs
  • 500 g ground turkey (93% lean)
  • 40 g panko breadcrumbs
  • 1 egg large
  • 30 g parmesan, grated
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Sauce and Assembly
  • 480 ml marinara sauce / 2 cups; low sugar jarred or homemade
  • 4 whole wheat hoagie rolls split
  • 120 g mozzarella, shredded, part-skim divided

Method
 

Make the Meatballs
  1. Heat the oven to 400 F / 200 C. Line a 33 x 46 cm / 13 x 18 inch sheet pan with parchment.
  2. In a mixing bowl, combine the ground turkey, panko, egg, parmesan, garlic, Italian seasoning, salt, and pepper. Mix gently with your hands just until combined, overmixing packs the meat down and makes meatballs dense.
  3. Wet your hands and roll the mixture into about 20 meatballs, roughly 30 g each. Space them evenly on the sheet pan.
  4. Bake for 18 to 20 minutes, until the meatballs are firm and reach 165 F / 74 C on an instant-read thermometer.
Simmer and Assemble
  1. Warm the marinara in a 10-inch skillet over medium heat. Add the baked meatballs and simmer for 5 minutes, spooning sauce over them so they soak it up.
  2. Split the hoagie rolls and toast them lightly, cut-side up, under the broiler for 1 to 2 minutes until just golden.
  3. Fill each roll with 5 meatballs and a spoonful of sauce. Top with the shredded mozzarella, divided evenly among the subs.
  4. Broil the assembled subs on the top rack for 2 to 3 minutes, until the cheese is melted and bubbling at the edges. Watch closely, it burns fast.
  5. Serve warm, with extra marinara on the side for dipping.

Notes

  • Use 93% lean turkey, not 99% fat-free, or meatballs turn dry.
  • Check temp with a thermometer, don't rely on time alone.
  • Toast rolls before filling so the bread doesn't turn soggy.
  • Freeze raw or cooked meatballs on a tray before bagging.