Turkey Meatball Sub
Why this recipe works
- Simple sauce, good depth: Garlic cooked briefly in olive oil gives the passata a savoury base, while dried oregano adds familiar meatball-sub flavour.
- Tender meatballs: Simmering the turkey meatballs directly in the sauce keeps them moist and lets the tomato sauce absorb extra savoury flavour.
- Crisp-edged rolls: A short bake at 220°C (430°F) melts the mozzarella while lightly crisping the hoagie rolls so they hold up to the sauce.
Get the most out of this recipe
Make-ahead tips
- Cook the meatballs ahead: The meatballs and sauce can be made in advance and refrigerated, then reheated until piping hot before assembling the subs.
- Assemble just before baking: Keep the rolls separate until serving so they stay fresher and do not absorb too much sauce.
- Freeze the saucy meatballs: Freeze the cooked meatballs in their sauce, then defrost overnight in the fridge and reheat gently before filling fresh rolls.
Ingredient swaps
- Change the breadcrumbs: Panko can replace standard breadcrumbs for a slightly lighter meatball texture.
- Use a richer melting cheese: Fontina works well instead of mozzarella if you want a creamier, more pronounced cheese layer.
- Adjust the herbs: Italian seasoning can stand in for dried oregano when you want a broader dried-herb flavour.
Common mistakes
- Overworking the turkey mixture: Mix only until the ingredients are evenly combined; too much handling can make turkey meatballs dense.
- Boiling the sauce too hard: Keep the sauce at a gentle simmer so the meatballs cook evenly and are less likely to break apart.
- Filling the rolls too early: Load the rolls shortly before baking to keep the bread from becoming overly soft before the cheese melts.
Serving ideas
- Serve with something crisp: A sharp green salad, slaw or pickles helps balance the rich cheese and tomato sauce.
- Finish with herbs: A little fresh basil or parsley adds freshness just before serving.
- Offer extra sauce: Spoon over extra warm tomato sauce at the table for a more generous, deli-style finish.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Finely grate or crush the garlic.
- Warm the olive oil in a large frying pan over medium heat, then cook half the garlic for 30 seconds until fragrant. Stir in the tomato passata, dried oregano and half the fine sea salt, then bring to a gentle simmer.
- In a mixing bowl, combine the minced turkey, breadcrumbs, egg, remaining garlic and remaining fine sea salt. Mix just until evenly combined, then roll into 10 to 12 meatballs.
- Nestle the meatballs into the simmering sauce in a single layer. Cover and simmer gently for 12 to 15 minutes, turning once, until the meatballs are cooked through and the sauce has thickened slightly.
- Split the hoagie rolls lengthways, keeping one side attached, and place on a baking tray. Spoon in the meatballs and plenty of sauce, then tear over the mozzarella.
- Bake for 5 to 7 minutes until the cheese is melted and bubbling and the rolls are lightly crisp at the edges. Serve straight away with extra sauce spooned over, if you like.
Recipe notes
Tips
- For the juiciest meatballs, mix the turkey mixture only until it comes together; overmixing can make them dense.
- Keep the sauce at a gentle simmer rather than a rapid boil so the meatballs cook evenly without breaking up.
- If serving anyone who is vulnerable, make sure the meatballs are piping hot all the way through before serving.
Substitutions
- Replace Mozzarella with Fontina cheese for a richer melt.
- Replace Dried oregano with Italian seasoning for a slightly more complex herb flavour.
- Replace Breadcrumbs with Panko breadcrumbs for a lighter, more tender meatball.
Storage
- Refrigerate up to 3 days
- Store the meatballs and sauce in an airtight container in the fridge. Reheat gently in a saucepan until piping hot, adding a splash of water if the sauce has thickened; assemble in fresh hoagie rolls and bake to melt the cheese. Freeze meatballs in sauce for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 2 servings
- Total time: 45min (30min active)
- Difficulty: Medium
- Cuisine: American
-
Allergens:
Eggs Gluten Milk Wheat
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