Ingredients
Equipment
Method
How to Make Them
- Make the meatballs. Add the ground turkey, breadcrumbs, basil, oregano, parsley, garlic salt, Parmesan, egg, and Montreal steak seasoning to a large bowl. Gently mix everything together until well combined, being careful not to overwork the meat.
- Brown the meatballs. Roll the mixture into meatballs and heat the olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until they develop a deep golden-brown crust on the outside. You don't need to cook them completely through at this point—the skillet is all about getting that delicious browned exterior.
- Let them soak up the marinara. Transfer the browned meatballs to a baking dish and pour the marinara sauce over them, making sure they're generously coated. Pop them into the oven and let them finish cooking in the sauce. This keeps the turkey meatballs tender while giving them plenty of time to soak up that rich marinara flavor.
- Build your subs. Once the meatballs are cooked through, spoon a little marinara onto each toasted sub roll and add the meatballs. I like to use about 3–4 meatballs per sandwich, depending on their size.
- Bring on the cheese. Top each sub with two slices of provolone cheese. Place the assembled subs on a baking sheet and pop them back into the oven for a few minutes, just until the cheese is melted, bubbly, and starting to turn golden around the edges.
- Serve. Finish with a little extra marinara and a sprinkle of fresh parsley if you have some on hand. Serve them hot and enjoy every saucy, cheesy bite.
Notes
- Turkey meatballs: Be careful not to overmix the meatball mixture, as this can make the meatballs tough. Gently combine the ingredients until just incorporated.
- Browning: Browning the meatballs in olive oil before baking adds extra flavor and gives them a delicious golden crust.
- Marinara: Use your favorite jarred marinara or homemade sauce. A flavorful marinara makes a big difference in the finished subs.