Beef Turkey Meatball Subs

These hearty Beef and Turkey Meatball Subs offer a lighter take on classic comfort food favorites. Made with a mix of lean ground beef and turkey, the homemade Italian meatballs are baked to juicy perfection before being simmered in rich pasta sauce. Each sub is layered with melty Mozzarella cheese on a soft bun that gets perfectly toasted under the broiler, resulting in a satisfying meal that feels indulgent without being heavy.

I fell for this combo during a casual weeknight dinner and now it's requested regularly because it hits the comfort spot without the usual heaviness.

Ingredients

• One large egg: to bind the meatballs and keep them tender
• Plain breadcrumbs: help hold the mixture together panko works well for texture
• Grated Parmesan cheese: adds a nutty, savory kickchoose finely grated for even distribution
• Italian seasoning: blends herbs like oregano and basil that are classic in meatball seasoning
• Dried minced onion: provides subtle depth without the moisture of fresh onion
• Garlic powder: for a mellow garlic flavor fresh minced garlic can be swapped if preferred
• Salt and black pepper: balance and enhance the other flavors
• Water: keeps the mixture moist to prevent dense meatballs
• Half a pound of 95 percent lean ground beef: brings the beefy richness
• Half a pound of 99 percent lean ground turkey breast: lightens the dish without sacrificing protein
• Pasta sauce: of your choice go for robust and flavorful quality sauce for the best result
• Five light hot dog buns or similar sub rolls: for a soft, fiber rich base
• Ten tablespoons of shredded 2 percent Mozzarella cheese: melts beautifully for topping

Instructions

Preheat the Oven:

Preheat your oven to 400 degrees Fahrenheit and line a sheet pan with parchment paper to keep the meatballs from sticking and make cleanup easier.

Mix the Meatball Ingredients:

In a large bowl, combine the egg, breadcrumbs, Parmesan cheese, Italian seasoning, dried minced onion, garlic powder, salt, pepper, and water. Stir them with a fork until evenly mixed. Add the ground beef and ground turkey. Using clean hands, gently mix everything until just combined to avoid tough meatballs.

Form the Meatballs:

On a clean surface like a cutting board, divide the mixture into fifteen equal portions. Wet your hands with water or spray with cooking spray to prevent sticking, then roll each portion into a ball and place them on the prepared baking sheet.

Bake the Meatballs:

Put the baking sheet in the oven and bake for 15 to 20 minutes. The meatballs should be fully cooked and browned on the outside but still juicy inside.

Warm the Pasta Sauce:

When there are about five minutes left on the meatballs, pour the pasta sauce into a medium saucepan. Cover and heat over medium low heat, turning down to low if it begins to bubble. Stir occasionally to keep it smooth and warm.

Combine Meatballs and Sauce:

Once the meatballs are done, gently toss them in the warmed sauce. You can mix all together or divide so each sub gets about one quarter cup of sauce with three meatballs.

Prepare the Subs for Broiling:

Move the oven rack to the top position and switch the oven to broil. Remove the parchment paper and use aluminum foil on the baking sheet. Place your open buns on the sheet, fill each with three meatballs and their sauce, and sprinkle two tablespoons of shredded Mozzarella on top.

Broil Until Toasty:

Place the tray under the broiler and watch carefully. Broil for about two minutes or until the cheese melts and the buns start to toast. Be vigilant as broilers vary and food can burn quickly.

Mozzarella cheese melting over warm meatballs creates a nostalgic cozy feeling for me. This recipe reminds me of weekend dinners growing up where my family would gather around the table sharing stories and a delicious meal.

Storage Tips

Store any leftover meatball subs in airtight containers in the refrigerator for up to three days. For best texture, reheat the meatballs and sauce in a saucepan or microwave before assembling the subs, then broil the assembled sandwich briefly to revive the cheese and bun toastiness.

Ingredient Substitutions

If you prefer or need to avoid containing egg, try using ¼ cup of plain yogurt or a flax egg as a binder. If you cannot find lean ground turkey breast, ground chicken works well. For a dairy free option, use a plant based mozzarella style cheese.

Serving Suggestions

Serve these subs with a crisp green salad or roasted vegetables to add freshness and balance to the meal. A side of pickles or hot peppers adds a spicy tang that complements the mild meatballs wonderfully.

Enjoy these lighter meatball subs for a comforting weeknight meal. They balance indulgence and simplicity for easy, satisfying dinners.

FAQs About This Recipe

→ What types of meat are used in these meatballs?

A blend of lean ground beef and ground turkey breast combines for rich flavor with a lighter texture.

→ How are the meatballs cooked?

The meatballs are baked in the oven until cooked through and juicy before being combined with pasta sauce.

→ Can I use different buns for serving?

Yes, light hot dog buns or long rolls work well, providing a soft but toasty base after broiling.

→ What kind of cheese is used for topping?

Shredded 2% Mozzarella cheese is sprinkled over the meatballs and melted under the broiler.

→ Is the sauce homemade or store-bought?

Store-bought pasta sauce can be used, but any flavorful marinara or similar sauce gives great results.

→ How do you keep the buns from getting soggy?

Toasting the buns under the broiler after adding meatballs and cheese creates a crisp top and prevents sogginess.