Easy Kosher Turkey Meatball Subs With Marinara

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I started making these turkey meatball subs when I got tired of the same old chicken recipes for weeknight dinners. Turkey meatballs are lighter than beef but still hearty enough to satisfy everyone at the table. The kids love them, and honestly, they’re just as good as any sub shop version I’ve tried.

Why Turkey Meatballs Work So Well

The secret is keeping the meatballs moist. Ground turkey can dry out quickly if you’re not careful, so I add a panade (that’s just bread soaked in liquid) plus an egg to bind everything together. Fresh herbs make a huge difference too. If you only have dried oregano and basil, use about half the amount since dried herbs are more concentrated.

These subs come together in about 30 minutes, which makes them perfect for those nights when you need dinner fast but don’t want to resort to takeout. I usually make extra meatballs and freeze them for later. They reheat beautifully in the oven or even the microwave if you’re in a rush.

Making Perfect Meatball Subs Every Time

Serve these with some crispy pickle spears and maybe a simple green salad. The marinara sauce gets a little messy, so have plenty of napkins ready. I’ve learned to put the meatballs in first, then spoon the sauce over them rather than mixing everything together beforehand. It keeps the bread from getting too soggy.

Easy Kosher Turkey Meatball Subs With Marinara - Italian-American recipe
I started making these turkey meatball subs when I got tired of the same old chicken recipes for weeknight dinners. Turkey meatballs are lighter than beef but still hearty enough to satisfy everyone at the table. The kids love them, and honestly, they're just as good as any sub shop version I've tried. The secret is keeping the meatballs moist. Ground turkey can dry out quickly if you're not careful, so I add a panade (that's just bread soaked in liquid) plus an egg to bind everything together. Fresh herbs make a huge difference too. If you only have dried oregano and basil, use about half the amount since dried herbs are more concentrated. These subs come together in about 30 minutes, which makes them perfect for those nights when you need dinner fast but don't want to resort to takeout. I usually make extra meatballs and freeze them for later. They reheat beautifully in the oven or even the microwave if you're in a rush. Serve these with some crispy pickle spears and maybe a simple green salad. The marinara sauce gets a little messy, so have plenty of napkins ready. I've learned to put the meatballs in first, then spoon the sauce over them rather than mixing everything together beforehand. It keeps the bread from getting too soggy.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground turkey 85/15 lean to fat ratio works best
  • 1/2 cup plain breadcrumbs
  • 1/4 cup whole milk or chicken broth
  • 1 large egg beaten
  • 1/4 cup yellow onion finely diced
  • 3 cloves garlic minced
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons olive oil for cooking
For Assembly
  • 2 cups marinara sauce store-bought or homemade
  • 4 pieces sub rolls 6-8 inches long
  • 2 tablespoons fresh basil chopped, optional

Method
 

Prepare the Meatballs
  1. In a small bowl, mix breadcrumbs with milk and let sit for 5 minutes until the bread absorbs the liquid.
  2. In a large bowl, combine ground turkey, the soaked breadcrumb mixture, beaten egg, diced onion, minced garlic, parsley, oregano, salt, and pepper. Mix gently with your hands until just combined. Don't overmix or the meatballs will be tough.
  3. Shape the mixture into 16-20 meatballs, about 1.5 inches in diameter. Roll them lightly between your palms.
  4. Heat olive oil in a large skillet over medium-high heat. Add meatballs and cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through (internal temperature should reach 165°F).
Assemble the Subs
  1. While meatballs are cooking, warm the marinara sauce in a small saucepan over low heat.
  2. Slice sub rolls lengthwise, leaving them hinged. If desired, toast them lightly in a 350°F oven for 2-3 minutes.
  3. Place 4-5 meatballs in each sub roll. Spoon warm marinara sauce over the meatballs, being careful not to oversoak the bread.
  4. Sprinkle with fresh basil if using. Serve immediately with extra sauce on the side.

Notes

Meatballs can be made ahead and frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. For extra flavor, add 1/4 cup grated Parmesan cheese to the meatball mixture (omit if keeping strictly meat meals kosher). Store leftover meatballs in the refrigerator for up to 3 days.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 22g 28%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 1150mg 50%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.
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