Hearty Beef Turkey Subs

These Beef and Turkey Meatball Subs offer a lighter twist on classic comfort food that still delivers bold flavors and satisfying textures. With homemade Italian meatballs made from a lean blend of beef and turkey, smothered in a savory pasta sauce and melted Mozzarella on a warm, toasted bun, each sub brings hearty satisfaction without weighing you down. This recipe is perfect for weeknight dinners or casual gatherings when you want an easy to make but impressive sandwich.

I first made these subs on a rainy weekend and loved how the combination of meats felt indulgent yet lighter than traditional meatball subs. Now they are a family favorite we come back to often.

Ingredients

• One large egg: binds the mixture without heaviness
• Plain breadcrumbs: help create tender, cohesive meatballs choose fresh if possible for best texture
• Grated Parmesan cheese: adds savory depth the shaker kind is convenient and flavorful
• Italian seasoning: blends oregano basil and thyme for classic Italian taste
• Dried minced onion: offers mild onion flavor and texture easy to find near other spices
• Garlic powder: enhances the savory profile use fresh garlic if you prefer a punchier taste
• Salt and black pepper: balance and highlight all flavors
• Water: keeps the meatballs moist and tender
• Ground beef 95 percent lean: provides rich beef flavor with less fat
• Ground turkey breast 99 percent lean: lightens the mixture while adding protein
• Pasta sauce: I recommend a quality meatless sauce for a smooth rich coating without overpowering
• Light hot dog buns or long rolls: look for options with fiber to keep you full and fiber rich
• Shredded 2 percent Mozzarella cheese: melts beautifully and adds creamy texture

Instructions

Spoon the Mixture Together:

In a large bowl crack in the egg and add breadcrumbs Parmesan Italian seasoning dried minced onion garlic powder salt pepper and water. Use a fork to mix thoroughly until well combined. Add ground beef and turkey and use clean hands to gently fold everything together just until evenly blended. Do not overmix or the meatballs will be dense.

Shape the Meatballs:

Clear a clean surface such as a cutting board. Divide the meat mixture into 15 equal piles for uniform size. Lightly wet or grease your hands to prevent sticking. Roll each pile between your palms into a smooth ball. Place the meatballs on a baking sheet lined with parchment paper.

Bake the Meatballs:

Preheat your oven to 400 degrees Fahrenheit. Place the baking sheet with meatballs on the middle rack and bake for 15 to 20 minutes until the internal temperature reaches 165 degrees and the outsides are lightly browned.

Warm the Sauce:

While the meatballs bake pour the pasta sauce into a medium saucepan. Cover and heat over medium low heat turning down to low if it begins to bubble. Stir occasionally to keep the sauce smooth and warm.

Combine Meatballs and Sauce:

When meatballs are done carefully transfer them from the baking sheet into the saucepan with the sauce. Gently stir to coat all the meatballs evenly. Alternatively portion about a quarter cup of sauce per three meatballs for individual subs.

Prepare the Subs to Broil:

Move your oven rack to the top slot and change the oven setting to broil. Replace the parchment on the baking sheet with foil and arrange the open buns cut side up. Fill each bun with three meatballs and their sauce portion. Sprinkle two tablespoons of shredded Mozzarella over the meatballs.

Broil to Finish:

Place the baking sheet under the broiler and cook for about two minutes. Watch very closely as the cheese melts and the buns toast. They can go from perfect to burnt quickly so remove as soon as the cheese bubbles and turns slightly golden.

I love Parmesan cheese in this recipe because it adds just the right salty nutty background that makes the meatballs taste homemade and special. One of my fondest memories is serving these subs after a little league game the perfect satisfying treat that feels like a reward everyone deserves.

Storage Tips

Store leftover meatballs with sauce in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop or in the microwave. Buns are best toasted fresh but can be wrapped in foil and warmed briefly.

Ingredient Substitutions

If you do not have dried minced onion replace with 2 tablespoons finely minced fresh onion but reduce the added water slightly. Ground chicken can replace turkey as a leaner option though the flavor will be milder. Use any pasta sauce you love but steer clear of overly watery types for best meatball coating.

Serving Suggestions

Serve these subs with a crisp green salad or simple roasted vegetables for balance. A side of garlic Parmesan fries or baked sweet potato wedges also pairs well. Add pickled jalapeños or banana peppers for a spicy kick.

These meatball subs are an easy crowd pleasing weeknight meal that feels indulgent yet lighter thanks to the beef and turkey blend. They reheat well and make a great make ahead option for busy evenings.

Common Recipe Questions

→ What type of meat is used in these subs?

A mix of lean ground beef and ground turkey breast is combined to create flavorful, lighter meatballs.

→ How are the meatballs cooked?

The meatballs are rolled by hand and baked in the oven until fully cooked, ensuring a juicy texture without frying.

→ What sauce is recommended for these subs?

A savory tomato-based pasta sauce is warmed and mixed with the meatballs before assembling the subs.

→ How is the cheese applied and melted?

Shredded mozzarella is sprinkled over the assembled subs and broiled briefly until melted and slightly toasted.

→ What kind of buns work best?

Long, soft buns similar to hot dog rolls are ideal; they toast nicely under the broiler and hold the meatballs well.

→ Can I prepare the meatballs in advance?

Yes, meatballs can be baked ahead of time and reheated with sauce before assembly for convenience.