These turkey meatball subs are a family favorite: basil-infused turkey meatballs baked in marinara with fresh mozzarella, piled into toasted sub rolls and finished with lots of fresh basil. Perfect for a comforting weeknight dinner.
Hi — I’m back with another meatball recipe. No surprise: we love meatballs and could make a new version every week.
These cheesy basil turkey meatballs are our current go-to. They’re tender and flavorful thanks to ricotta, and they bake beautifully in marinara under fresh mozzarella. Spoon them into toasted buns, add extra basil, and you have comfort-food heaven.
The meatballs are seared first, then finish cooking as they simmer in marinara in the oven. Make them any size you like and use them in sandwiches, over pasta, polenta, risotto, rice, or even on a salad. They’re versatile and freeze well (omit fresh mozzarella if freezing, and add it when reheating).
I bake the meatballs with torn fresh mozzarella on top, then scatter even more basil when they come out of the oven. If making subs, spoon the meatballs and cheese into sub rolls, return them to the oven briefly to toast the bread, and finish with another shower of basil. Toasty, crunchy bread is a must for me.
These meatballs are light, juicy, and bright with basil—perfect for warmer months. They reheat nicely and are simple enough for kids to help assemble. Whether tucked into a sub roll or served with pasta, this dish is a satisfying, easy weeknight meal.
Turkey Meatball Subs
Cheesy Basil Turkey Meatball Subs
4 people
Ingredients
- 1 pound ground turkey
- 1 large egg, lightly beaten
- 4 garlic cloves, minced
- 3 tablespoons ricotta cheese
- ½ cup breadcrumbs
- ½ cup parmesan cheese, plus more for serving
- ⅓ cup chopped fresh basil, plus more for topping
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- Kosher salt and pepper, to taste
- Olive oil for browning
- 24 ounces marinara sauce
- 8 ounces fresh mozzarella, torn into pieces
- Sub rolls, for serving
Instructions
- Preheat the oven to 400°F.
- In a bowl, combine ground turkey, egg, garlic, ricotta, parmesan, fresh basil, breadcrumbs, dried basil, garlic powder, and a generous pinch of salt and pepper. Mix until just combined—avoid overmixing to keep the meatballs tender.
- Heat a drizzle of olive oil in an oven-safe skillet over medium heat. Add the meatballs and brown them on all sides until golden, about 10 minutes, turning gently so they keep their shape.
- Pour marinara over the seared meatballs and scatter torn fresh mozzarella on top. Transfer the skillet to the oven and bake at 400°F for 20 minutes.
- Remove from the oven and sprinkle with additional fresh basil, grated parmesan, and crushed red pepper if desired.
- To make sandwiches: keep the oven on. Place sub rolls on a baking sheet, spoon meatballs and cheese into the rolls, and return to the oven for 5 minutes to toast the bread. Finish with more fresh basil and serve immediately.
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How many times can I say meatballs? Apparently, many — because they never get old here.