Beef and Turkey Meatball Subs

These hearty Beef and Turkey Meatball Subs give you a lighter twist on a classic comfort food favorite. Combining ground beef with lean ground turkey creates meatballs that are flavorful yet not too heavy. Baking the meatballs and then warming them in a savory pasta sauce before topping with melted Mozzarella on toasted buns makes each sub satisfying but on the lighter side. These subs hit the spot when you want something filling but still mindful of calories and nutrition.

I remember making these during busy weeknights when I wanted comfort food without guilt. Now they are a household favorite that my family requests often. The balance of beef and turkey makes every bite savory but not overly rich.

Ingredients

• One large egg: binds ingredients for tender meatballs
• One third cup plain breadcrumbs: adds texture use fresh or panko for better results
• Two tablespoons grated Parmesan cheese: brings umami opt for the fine grated variety in a shaker
• One tablespoon Italian seasoning: blends classic herbs for authentic Italian flavor
• Two teaspoons dried minced onion: found in spice aisles gives a subtle onion flavor without moisture
• Half teaspoon garlic powder: deepens the aroma and taste
• Half teaspoon salt: seasons the meatballs evenly
• Quarter teaspoon ground black pepper: adds mild heat
• Quarter cup water: keeps meatballs moist and tender
• Half pound 95 percent lean ground beef: delivers beefy flavor while keeping fat in check
• Half pound 99 percent lean ground turkey breast: lightens texture and calories
• One and a quarter cups pasta sauce: choose a meatless or tomato—rich variety for sauciness
• Five light hot dog buns: I used Schmidt 647 long rolls which are lower calorie and high fiber
• Ten tablespoons shredded 2 percent Mozzarella cheese: melts beautifully and adds creamy topping

Instructions

Spoon the Mixture:

In a large bowl, crack the egg and add the plain breadcrumbs, Parmesan cheese, Italian seasoning, dried minced onion, garlic powder, salt, pepper, and water. Use a fork to stir all ingredients together until fully combined.

Add the Meats to Mix:

Place the lean ground beef and ground turkey into the bowl with the seasoning mixture. Use clean hands to gently mix everything just until combined, being careful not to overwork the meat or the meatballs become tough.

Shape Meatballs:

On a clean and dry surface like a cutting board, divide the meat mixture into 15 equal portions. Wet your hands or spray lightly with cooking spray to prevent sticking and roll each portion carefully into a smooth ball. Place the formed meatballs on a parchment-lined baking sheet.

Bake the Meatballs:

Preheat your oven to 400 degrees Fahrenheit and bake the meatballs on the prepared sheet pan for 15 to 20 minutes, or until they are cooked through. They should have a firm texture and internal temperature of 160 degrees Fahrenheit.

Warm the Sauce:

As the meatballs near finishing, pour the pasta sauce into a medium saucepan and set it over medium-low heat. Cover and lower to low heat if the sauce begins bubbling. Stir occasionally to keep the sauce warm.

Combine Meatballs and Sauce:

Once cooked, gently add the meatballs into the warm sauce. You can toss all together or portion the sauce at about a quarter cup for every three meatballs to match each sub serving size.

Prepare Buns for Broiling:

Move an oven rack to the top position and change the oven setting to broil. Remove the parchment paper from your baking sheet and replace it with aluminum foil. Lay the buns open side up on the foil-lined sheet.

Fill and Top Subs:

Place three meatballs with their sauce into each bun. Sprinkle two tablespoons of shredded Mozzarella cheese evenly over the meatballs in each sub.

Broil to Finish:

Slide the baking sheet under the broiler and cook for approximately two minutes. Watch carefully as the cheese melts and the buns toast broiling times may vary and you do not want them to burn.

The Italian seasoning blend really sets the flavor of these meatballs apart. I always keep it stocked in my pantry because it adds that perfect herby note without needing fresh ingredients. One of my fondest moments making this recipe was serving it up for a casual family gathering where everyone raved about how light yet satisfying the subs were. It became an instant hit.

Storage Tips

Store leftover subs in airtight containers in the refrigerator for up to three days. To reheat, unwrap and warm in a toaster oven or regular oven for best texture. Meatballs and sauce can be separated from the buns if preferred and rewarmed on the stove or microwave.

Ingredient Substitutions

Ground chicken can replace turkey for a slightly different flavor but similar lean profile. Gluten-free breadcrumbs work well for those avoiding gluten. Fresh garlic minced can replace garlic powder if you want a punchier taste, adjusting quantity to one or two cloves.

Serving Suggestions

These subs pair perfectly with a crisp green salad or roasted vegetables to balance the meal. A side of oven-baked sweet potato fries adds a touch of indulgence while keeping the meal lighter than traditional fries. A tangy homemade coleslaw is another great crunchy side.

These meatball subs deliver comforting flavor with fewer calories and are great for quick weeknight meals. They reheat well and freeze nicely for make-ahead dinners.

Common Questions About Recipes

→ What types of meat are used in these meatballs?

The meatballs combine lean ground beef with ground turkey breast for a balanced flavor and lighter texture.

→ How are the meatballs cooked?

The meatballs are baked on a sheet pan until fully cooked, then warmed in pasta sauce before assembly.

→ What kind of cheese tops the subs?

Shredded 2% mozzarella cheese is sprinkled on top and broiled to melt and slightly toast over the meatballs.

→ What type of buns work best for these sandwiches?

Light hot dog–sized buns or long rolls with some fiber content are ideal for holding the meatballs and sauce.

→ Can these subs be prepared ahead of time?

You can bake the meatballs and prepare the sauce ahead, then assemble and broil the subs just before serving for best freshness.