Go Back Email Link
Print Recipe

Turkey Meatball Subs

Easy Italian turkey meatball subs with homemade marinara sauce, sautéed peppers and onions, and melted mozzarella cheese. Perfect for weeknight dinners.
Prep Time15 hours
Cook Time15 hours
Total Time1 day 6 hours
Course: Main Course
Cuisine: Italian
Servings: 4 subs

Ingredients

For the Sauce

  • 12 turkey meatballs homemade or pre-made
  • 1 bell pepper
  • 1 medium red onion
  • 15 ounce can tomato sauce
  • 6 ounce can tomato paste
  • 2 cloves garlic
  • 1 tablespoon fresh basil
  • 2 teaspoons oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Dash of red pepper flakes optional
  • 2 tablespoons vegetable oil

For Assembling

  • 8 slices mozzarella cheese
  • 4 submarine or hoagie rolls

Instructions

  • Slice the bell pepper and red onion into long strips for added texture.
  • Heat a saucepan over medium-high heat. Add 2 tablespoons vegetable oil.
  • Add sliced onion and bell pepper to the pan. Finely dice garlic and add to pan.
  • Sauté vegetables for 5-7 minutes until they start to soften.
  • Add tomato sauce and paste to the pan. (Tip: open both ends of tomato paste can to push it out).
  • Add basil, oregano, salt, pepper, and red pepper flakes. Stir and let simmer.
  • Cut meatballs in half (this prevents them from squeezing out of the roll).
  • Add meatball halves to sauce and simmer for 20 minutes until heated through.
  • Line a baking sheet with foil. Place submarine rolls on the sheet.
  • Layer 6-8 meatball halves on each roll.
  • Top with sautéed peppers and onions, then coat generously with sauce.
  • Layer 2 slices of mozzarella cheese on top of each sub.
  • Preheat broiler to high and let heat up.
  • Place baking sheet in broiler and broil for 1-2 minutes until cheese is melted and starting to brown.
  • Remove from broiler and let cool slightly. Serve with plenty of napkins!

Notes

You can use homemade turkey meatballs or pre-made ones from the store for convenience. The key to keeping meatballs in the sub is cutting them in half instead of leaving them whole. Long vegetable strips add nice texture and prevent a mushy sub. If you prefer, you can make more sauce for dipping. Equipment needed: saucepan, baking sheet, foil, broiler.