Turkey Meatball Hoagies

5 from 1 vote

Juicy ground turkey meatballs built on a milk-soaked panade, simmered in marinara, and stacked into toasted hoagie rolls with melted cheese.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: American

Servings: servings

Calories: 708kcal

Ingredients

For the Meatballs

1 1/2 lbs ground turkey 93/7
1/2 cup breadcrumbs or pork panko
1/3 cup whole milk
small onion grated
1 large egg
1/4 cup grated parmesan
2 cloves garlic minced
1 tsp dried oregano
1/2 tsp dried basil
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp olive oil (for searing)

For the Assembly

1 (24 oz) jar marinara sauce
4 hoagie rolls , split and toasted. Amoroso rolls if you're near Philly.
8 slices mozzarella or provolone

Instructions

Make the Panade

Combine breadcrumbs and milk in a small bowl. Let sit 5 minutes until it forms a paste.

Mix the Meatballs

In a large bowl, combine ground turkey, panade, grated onion, egg, parmesan, garlic, oregano, basil, salt, and pepper. Mix gently just until combined — don't overwork it.

Sear

Portion into 12-16 meatballs. Heat olive oil in a large skillet over medium-high heat. Sear on all sides, 6-8 minutes total, until browned.
Simmer
Add the marinara to the skillet, reduce heat to low, cover, and simmer until meatballs reach 165°F internal, about 10 minutes.
Assemble
Toast hoagie rolls. Fill with meatballs and sauce, top with cheese, and broil 1-2 minutes until melted and bubbly.

Notes

- Don't overmix the meatball mixture — overworked lean ground turkey turns rubbery.
- Leftovers keep in the fridge up to 3 days, or freeze in sauce up to 3 months.
- Ground chicken swaps in for turkey with no other changes.

Nutrition