These turkey meatball subs are a weeknight dream: basil turkey meatballs baked in marinara with fresh mozzarella, piled into toasted sub rolls and finished with lots of fresh basil.
Hi — I’m back with more meatballs.
We’re a little obsessed with meatballs around here. I could make a new variation every week and never get bored.
These cheesy basil turkey meatballs are a current favorite: tender and flavorful, partly thanks to ricotta that keeps them moist. I like to bake them in marinara topped with fresh mozzarella, then spoon them into toasted rolls and shower everything with fresh basil.
Comfort food at its best — an easy, crowd-pleasing dinner the whole family looks forward to.
The meatballs are briefly seared, then finish cooking in marinara in the oven. Make them small for subs or larger for serving over pasta, polenta, risotto, rice, or even a salad. They’re versatile and freeze well if you skip adding fresh mozzarella before freezing.
I bake the meatballs with torn fresh mozzarella on top and add more basil once they come out of the oven. The skillet full of baked meatballs becomes the base for several meals, so everyone can enjoy them however they like.
For subs, spoon the baked meatballs and cheese into sub rolls, return them to the oven briefly so the bread gets toasty, then top with a generous handful of fresh basil. Crunchy, toasted rolls are essential — they hold up to the saucy, cheesy filling and add great texture.
These meatballs are bright with basil — both fresh and dried — and stay juicy and light, which makes them especially good for sandwiches. They reheat well and are simple enough for kids to help assemble.
My favorite way to serve them: straight from the skillet into warm, toasted rolls with extra basil on top.
Turkey Meatball Subs
Cheesy Basil Turkey Meatball Subs
4 people
40 mins
20 mins
1 hr
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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
- 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 (200°C).
- In a bowl, gently 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.
- Heat a little olive oil in an oven-safe skillet over medium heat. Add the meatballs and brown on all sides until golden, about 10 minutes. Use a spoon to roll and flip them so they keep their shape.
- Pour in the marinara so the meatballs are nestled in sauce, then scatter torn mozzarella over the top. Transfer the skillet to the oven and bake at 400°F for 20 minutes.
- Remove from the oven and sprinkle with more fresh basil, parmesan, and crushed red pepper if desired.
- To make sandwiches: keep the oven on, arrange rolls on a baking sheet, spoon meatballs and melted cheese into the rolls, and bake 3–5 minutes until the buns are toasty. Finish with extra basil and serve hot.
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How many times can I say meatballs? As many as it takes — these are worth it.