Pesto Turkey Meatball Subs

If you’re craving a sandwich that bursts with flavor but keeps things light and wholesome, these Pesto Turkey Meatball Subs are exactly what you need. Juicy turkey meatballs infused with fresh basil and Parmesan, layered with pesto and marinara, then topped with melted mozzarella on a toasted hoagie roll—it’s the perfect combination of savory, herby, and cheesy. Whether you’re making dinner for the family or meal prepping for the week, these subs come together quickly and satisfy all those comfort food cravings without weighing you down.

What Sets This Recipe Apart

Unlike traditional beef meatball subs, this recipe swaps in lean ground turkey, giving you a lighter option that still packs plenty of protein and flavor. The addition of fresh basil right in the meatball mixture, combined with pesto sauce on the roll, amps up the herbaceous notes for a bright and fresh twist. Using a store-bought marinara sauce keeps things simple but still delicious, making this a perfect weeknight dinner that doesn’t compromise on taste. Plus, the optional turkey bacon topping adds a smoky crunch for those who want an extra layer of texture.

Gather These Ingredients

• 1 pound ground turkey (preferably 93% lean for juicy meatballs)
• 1/4 cup grated Parmesan cheese (adds savory depth)
• 1/4 cup breadcrumbs (helps bind the meatballs together)
• 1/4 cup fresh basil, chopped (for that fresh herbal punch)
• 2 cloves garlic, minced (aromatic and flavorful)
• 1 egg, beaten (binder)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 jar (24 oz) marinara sauce (choose your favorite brand or homemade)
• 4 hoagie rolls (soft inside with a slightly crusty exterior)
• 1/2 cup mozzarella cheese, shredded (for gooey melty topping)
• 1/4 cup pesto sauce (store-bought or homemade, for vibrant flavor)
• Turkey bacon, cooked and crumbled (optional topping for added texture and taste)

Prep & Cook Tools

• Large mixing bowl – to combine meatball ingredients.
• Baking sheet or skillet – for cooking the meatballs.
• Medium saucepan – to warm marinara sauce.
• Wooden spoon or spatula – for stirring sauce and meatballs.
• Knife and cutting board – for chopping basil and garlic.
• Measuring cups and spoons – for precise ingredient amounts.
• Oven or broiler – to melt the mozzarella on subs.

Method: Pesto Turkey Meatball Subs

Step 1: Make the Meatball Mixture

In a large mixing bowl, combine the ground turkey, grated Parmesan, breadcrumbs, chopped fresh basil, minced garlic, beaten egg, salt, and pepper. Mix everything gently but thoroughly until all ingredients are evenly incorporated. Avoid overmixing to keep the meatballs tender.

Step 2: Form and Cook the Meatballs

Shape the mixture into approximately 16 small meatballs (about 1 inch in diameter). Heat a skillet over medium heat with a drizzle of olive oil. Cook the meatballs in batches, turning occasionally, until browned on all sides and cooked through, about 10-12 minutes. Alternatively, bake them on a greased baking sheet at 375°F (190°C) for 15-20 minutes.

Step 3: Warm the Marinara Sauce

Pour the marinara sauce into a medium saucepan and heat over low-medium heat. Add the cooked meatballs to the sauce and let them simmer gently for 5-7 minutes. This allows the flavors to marry beautifully.

Step 4: Prepare the Hoagie Rolls

Preheat your oven’s broiler. Slice the hoagie rolls lengthwise, but not all the way through, so they hold together. Spread about 1 tablespoon of pesto sauce inside each roll, creating a vibrant, aromatic base.

Step 5: Assemble the Subs

Use a slotted spoon to place 4-5 meatballs with some marinara sauce inside each pesto-spread hoagie roll. Top with a generous sprinkle of shredded mozzarella cheese.

Step 6: Melt the Cheese

Place the assembled subs on a baking sheet and broil for 2-3 minutes, or until the cheese is melted and bubbly. Keep a close eye to avoid burning.

Step 7: Optional Turkey Bacon Topping

If using, sprinkle cooked and crumbled turkey bacon over the melted cheese for a smoky crunch.

Step 8: Serve and Enjoy

Serve these hearty Pesto Turkey Meatball Subs immediately with your favorite side like a crisp salad or oven-roasted vegetables. They also pair wonderfully with a bowl of soup or your favorite chips.

Vegan & Vegetarian Swaps

• Ground turkey: Use plant-based ground meat alternatives or lentils mashed and seasoned.
• Egg: Substitute with flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and set to gel) to bind the meatballs.
• Parmesan cheese: Nutritional yeast or vegan Parmesan works great for a cheesy flavor.
• Mozzarella cheese: Choose a dairy-free shredded cheese alternative that melts well.
• Pesto sauce: Use vegan pesto made without cheese or make your own with basil, pine nuts, garlic, olive oil, and nutritional yeast.
• Turkey bacon: Try tempeh bacon or smoked coconut bacon for that crispy, smoky topping.

Easy-to-Miss Gotchas

• Don’t overmix the meatball mixture. Overworking the turkey can make the meatballs tough instead of tender and juicy.
• Be mindful of the salt content in your marinara and pesto sauces, especially if you use store-bought versions.
• When broiling the subs, watch closely—the cheese can go from melted to burnt very quickly.
• If baking the meatballs, ensure they reach an internal temperature of 165°F (74°C) for safe cooking.
• Using fresh basil in both the meatballs and pesto sauce really elevates the flavor, so don’t skip it!

Store, Freeze & Reheat

Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Keep the rolls separate to prevent them from getting soggy. To freeze, place cooked meatballs in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.

To reheat, warm the meatballs gently in marinara sauce on the stovetop or microwave until heated through. For the subs, assemble with warmed meatballs and pesto, then broil to melt the cheese fresh for the best texture.

Questions People Ask

Can I make the meatballs ahead of time?

Absolutely! You can prepare the meatballs a day ahead and refrigerate them. When ready to serve, warm them in marinara sauce and assemble the subs. This makes weeknight dinners a breeze.

Is ground turkey a good substitute for beef in meatballs?

Yes, ground turkey is a leaner alternative that still provides great flavor and protein. Just be careful not to overcook it to keep the meatballs moist and tender.

What kind of pesto works best for these subs?

Traditional basil pesto is ideal for this recipe because it complements the fresh basil in the meatballs. You can use store-bought for convenience or make your own for a fresher taste.

Can I use sandwich buns instead of hoagie rolls?

While hoagie rolls give the classic sub experience, any sturdy sandwich roll or bun can work. Just make sure it’s large enough to hold the meatballs and toppings without falling apart.

One Pan, More Ideas

• Try the Slow Cooker Chili With Ground Turkey for a cozy, hearty meal using the same lean protein.
• For a fresh dinner twist, check out the Mozzarella Pesto Stuffed Chicken, which pairs beautifully with your love of pesto flavors.

In Closing

These Pesto Turkey Meatball Subs are a fantastic way to enjoy a classic comfort food with a lighter, fresher approach. The combination of juicy turkey meatballs, aromatic basil, tangy marinara, and creamy mozzarella creates a sandwich that’s satisfying and delicious. Plus, the optional turkey bacon topping adds a delightful crunch that makes every bite memorable. Whether you’re feeding a crowd or just treating yourself, this recipe is sure to become a favorite in your meal rotation. Give it a try tonight and discover a new twist on a timeless classic!

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