Turkey Meatball Subs with Marinara and Provolone
Tender herbed turkey meatballs simmered right in a pot of garlicky marinara, then tucked into toasted rolls under melted provolone. A cozy, hands-on-light dinner the whole family can build at the table.
45 mins
4 servings
Ingredients
- 1 pound Ground Turkey Meat, 93% lean
- 4 cloves of Garlic, minced, divided
- ½ cup Panko Bread Crumbs
- 4 Sandwich Rolls
- 1 Egg
- ¼ cup Parmesan Cheese, grated
- 8 slices of Provolone Cheese
- 1 Marinara Sauce, 24 oz jar
- 2 tablespoons Basil (Fresh), chopped; or parsley
- ¼ teaspoon Black Pepper
- 1 teaspoon Italian Seasoning, dried
- ¼ teaspoon Red Pepper Flakes, optional
- 1 tablespoon Olive Oil
- ½ teaspoon Salt
Directions
- In a bowl, gently mix the turkey, panko, Parmesan, egg, half of the garlic, Italian seasoning, salt, and pepper just until combined. Shape into 16 meatballs about 1 1/2 inches wide.
- Heat the olive oil in a Dutch oven or large pot over medium-high heat. Brown the meatballs in batches, turning, about 5 minutes total; transfer to a plate.
- Lower heat to medium, add the remaining garlic, and stir 30 seconds. Pour in the marinara and red pepper flakes, scraping up browned bits.
- Return the meatballs to the pot, cover, and simmer gently 15 minutes, until cooked through (165°F inside).
- Meanwhile, heat the broiler. Set the split rolls open on a baking sheet and toast under the broiler 1–2 minutes.
- Fill each roll with 4 meatballs and a spoonful of sauce, top with 2 slices of provolone, and broil 1–2 minutes until the cheese melts. Sprinkle with basil and serve with extra sauce for dipping.
