This makes a small batch – perfect for two – of turkey meatball hoagies. Double or triple the recipe as needed to make as many as you need.

There are days when I sit and wonder who the first caveman was to hop on the back of a woolly  mammoth and take a bite, spit out the fur and think, “dang, this is good.”  Did he know that if when he pulled the fur off and put that large chunk of meat over an open flame that it would be even better? Or was there another innovative caveman who decided that it would be fun to play with fire. Was it a moment of genius or were we just raging pyromaniacs the moment we realized we could create fire and everything got set ablaze?

Then, later in our history (and I am sure thousands of cases of explainable food poisonings later), who decided that mixing ground meats into tiny bite-sized portions and baking them would be a good idea?

Whoever sat around and came up with these deserves a round of applause. First, they were probably kind of crazy… Walking around shoving things into their mouths, and well… they helped us get where we are today. Now I can mix my meats without fear of death or violent sickness because of those who were stupid brave enough to come before me.


Turkey Meatball Hoagies

5 from 1 vote
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 2 servings
Turkey meatball hoagie with sauce.
This makes a small batch – perfect for two – of turkey meatball hoagies. Double or triple the recipe as needed.


  • 1 lbs ground turkey
  • 1/2 cup breadcrumbs
  • 1 to 2 tbs milk
  • 1 egg
  • salt and pepper
  • 1 tbs fresh snipped basil plus a small handfull fresh leaves
  • 2 tbs fresh snipped parsley
  • 1 tbs olive oil
  • 1/2 cups favorite marinara sauce
  • 2 – 4 slices provalone cheese
  • Soft rolls sliced


  • In a medium bowl, mix the breadcrumbs and milk. Squish with a fork to form into a thick paste. With your hands, combine the turkey, breadcrumb mixture, egg, salt, pepper, snipped basil and parsley. Form into 1 inch balls and place on a platter. Cover and refrigerate until ready to cook.
  • In a skillet, heat olive oil over medium-high heat. Place meatballs in skillet and cook 5 to 7 minutes per side. Pour tomato sauce over the meatballs, reduce heat to medium. Cook for another 5 minutes, checking for doneness.
  • Preheat broiler. Line a baking sheet with aluminium foil and arrange rolls on it. Place a few basil leaves in each roll, top with meatballs, extra sauce if desired and a slice of cheese. Broil until cheese is melted and rolls are becoming toasted.


Calories: 474kcal | Carbohydrates: 23g | Protein: 61g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 207mg | Sodium: 674mg | Potassium: 976mg | Fiber: 2g | Sugar: 4g | Vitamin A: 830IU | Vitamin C: 9.3mg | Calcium: 89mg | Iron: 4.3mg
Course: Main Course
Cuisine: American
Author: Kita Roberts

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


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5 from 1 vote (1 rating without comment)

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  1. I have very similar thoughts all the time! Especially when it comes to baking. Who figured out that you need to add eggs (and that you can eat eggs), and then where on earth did baking soda and powder come from? And when you cook it it’ll turn into something delicious?