Pesto Turkey Meatball Subs
These Pesto Turkey Meatball Subs are juicy, herby, and cheesy! A flavorful twist on a classic, perfect for quick weeknight dinners or meal prep.
Servings: 4 servings
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
- 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
Instructions
- In a large mixing bowl, combine the ground turkey, grated Parmesan, breadcrumbs, chopped fresh basil, minced garlic, beaten egg, salt, and pepper. Mix gently but thoroughly until evenly incorporated. Avoid overmixing.
- Shape the mixture into approximately 16 small meatballs (about 1 inch diameter). Heat a skillet over medium heat with a drizzle of olive oil. Cook meatballs in batches, turning occasionally, until browned on all sides and cooked through, about 10-12 minutes. Alternatively, bake on a greased baking sheet at 375°F (190°C) for 15-20 minutes.
- Pour the marinara sauce into a medium saucepan and heat over low-medium heat. Add cooked meatballs and simmer gently for 5-7 minutes to marry flavors.
- Preheat oven’s broiler. Slice hoagie rolls lengthwise, not all the way through. Spread about 1 tablespoon of pesto sauce inside each roll.
- Use a slotted spoon to place 4-5 meatballs with marinara sauce inside each pesto-spread hoagie roll. Top with shredded mozzarella cheese.
- Place assembled subs on a baking sheet and broil for 2-3 minutes until cheese is melted and bubbly. Watch closely to avoid burning.
- If using, sprinkle cooked and crumbled turkey bacon over melted cheese for a smoky crunch.
- Serve immediately with your favorite side like salad, roasted vegetables, soup, or chips.
Equipment
- Large Mixing Bowl
- Baking sheet or skillet
- Medium Saucepan
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
- Oven or broiler
Notes
- Do not overmix meatball mixture to keep meatballs tender and juicy.
- Watch the cheese closely when broiling to avoid burning.
- Store leftover meatballs separately from rolls to prevent sogginess.
- Ensure meatballs reach an internal temperature of 165°F (74°C) if baking.
- Fresh basil in meatballs and pesto really enhances flavor.
