Turkey Meatball Subs

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Turkey Meatball Subs

A hearty alternative to beef meatballs with plenty of flavor! The amount of spices you add to your meatballs might seem quite a bit but don't skimp--ground turkey needs extra help to bring out its savory goodness. This recipe makes plenty of meatballs to freeze for use later in a spaghetti. Adapted from Six Sister's Stuff.com.

  • Prep Time: 15 mins
  • Cook Time: Approx 30 total mins
  • Servings: 12 meatballs


  • 1 lb(s) ground turkey meat
  • 1 large egg, lightly beaten
  • 1/2 cup(s) bread crumbs
  • 1/2 cup(s) Parmesan cheese, grated
  • 1 tbsp(s) Montreal steak spice
  • 1 tbsp(s) Italian seasoning
  • 1 tbsp(s) dried minced onion
  • 1/2 tsp(s) garlic salt
  • 1 tsp(s) parsley
  • 2 tbsp(s) olive oil
  • 1 jar(s) Basil marinara or favorite marinara
  • hoagie rolls
  • fresh or grated mozzarella and a few basil, julienned (optional)

Tips and Suggestions

Freeze what you don't eat--marinara and all--in a freezer-proof bag(s) or container(s) for subs or spaghetti.


Combine all except the last three ingredients. Mix until just combined. Don't over-work it by mixing repeatedly. Form 1-1/2 to 2" size meatballs (about the size of a golf ball) and place on cookie sheet lined with parchment paper.

Place in a 375-degree oven for 20-25 minutes or until browned. Remove and place in a saute pan with the marinara. Cover and simmer for 10 minutes.

Toast hoagie roll in a broiler (if desired) and add about 4 meatballs with some marinara. Top with some grated mozzarella and a bit of the fresh basil. Enjoy!

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