Hearty Beef Turkey Subs

These hearty Beef and Turkey Meatball Subs offer a satisfying yet lighter way to enjoy classic comfort food. Each sub features juicy homemade meatballs made from a blend of ground beef and lean ground turkey, baked to perfection and nestled in warm pasta sauce. Topped with melted mozzarella cheese and served on a lightly toasted bun, this recipe hits all the right notes for a delicious and filling meal.

I started making these subs when I wanted comfort food without the heaviness, and now they have become a favorite in our household. The balance between beef’s richness and turkey’s lightness is exactly what keeps me coming back.

Ingredients

• Egg: One large egg to bind the meatballs together and keep them moist
• Breadcrumbs: Plain breadcrumbs add structure without overpowering the flavors, make sure to use fresh breadcrumbs if possible
• Parmesan cheese: Grated Parmesan cheese for a sharp, salty note that deepens the taste
• Italian seasoning: Brings all the familiar herbs like oregano and basil for authenticity
• Dried minced onion: Adds subtle sweetness and texture, look for a quality brand for best flavor
• Garlic powder: Enhances the overall savoriness
• Salt and black pepper: For basic seasoning — fresh ground pepper gives a better peppery kick
• Water: To keep the mixture tender
• Ground beef: Half a pound of 95 percent lean ground beef for flavor without too much fat
• Ground turkey: Half a pound of 99 percent lean ground turkey breast for lean protein with mild taste
• Pasta sauce: One and a quarter cups of your favorite pasta sauce, I used a meatless sauce for convenience
• Buns: Five light hot dog buns, I used Schmidt 647 long rolls that are low in calories but high in fiber
• Mozzarella cheese: Ten tablespoons shredded 2 percent Mozzarella cheese for a melty topping

Instructions

Preheat the oven:

Preheat the oven to 400 degrees and line a sheet pan with parchment paper for easy cleanup and to prevent sticking.

Mixing the Meatball Components:

In a large bowl, combine the egg, breadcrumbs, Parmesan cheese, Italian seasoning, dried minced onion, garlic powder, salt, pepper, and water using a fork until everything is well mixed. Add the ground beef and turkey, then use your hands to gently and evenly mix just until combined. Overworking the mixture can make the meatballs dense.

Forming the Meatballs:

On a clean surface, divide the meat mixture into 15 equal portions. Wet your hands lightly or spray with cooking spray to prevent sticking, then roll each portion into a smooth ball. Place the meatballs on the parchment lined baking sheet spaced slightly apart.

Baking the Meatballs:

Place the baking sheet in your preheated oven and bake for 15 to 20 minutes until the meatballs are cooked through and browned on the outside. The internal temperature should reach 160 degrees Fahrenheit.

Heating the Sauce:

While the meatballs bake, pour the pasta sauce into a medium saucepan and cover. Heat it over medium low heat, lowering to low if it begins to bubble. Stir occasionally to prevent scorching.

Combining Meatballs and Sauce:

Once the meatballs finish baking, place them in the warmed sauce to coat evenly. You can portion the sauce so there is about one quarter cup for every three meatballs, which matches the amount used per sub.

Preparing the Subs:

Move the oven rack to the top position and switch the oven to broil. Remove the parchment from the sheet pan and replace it with aluminum foil. Place your buns open faced on the pan.

Assembling and Broiling:

Divide the meatballs and sauce across the buns, using three meatballs with a quarter cup of sauce per sub. Sprinkle two tablespoons of shredded Mozzarella cheese over each sub. Broil for about two minutes, keeping a close eye to achieve melted cheese and toasted buns without burning.

My favorite ingredient has to be the blend of lean beef and turkey. It strikes the perfect balance between flavor and lightness, something I learned the hard way after trying turkey alone which can be a bit dry. These subs remind me of cozy dinners at home on chilly evenings, always bringing that comforting feeling with every bite.

Storage Tips

Leftover meatballs and sauce store well in the fridge for up to four days. Keep the buns separate to prevent sogginess. To reheat, warm the meatballs in sauce gently on the stove or microwave and toast the buns before assembling.

Ingredient Substitutions

If you prefer, substitute Italian seasoning with fresh herbs like basil, oregano, and parsley finely chopped. You can swap the mozzarella for provolone or a mild cheddar for a different cheese profile. For gluten free, replace plain breadcrumbs with gluten free crumbs or crushed crackers.

Serving Suggestions

Serve these subs with a simple side salad or roasted vegetables to round out the meal. A handful of pickles or a small bowl of olives also pairs really well for some acidity and crunch. For a hearty twist, add sautéed peppers and onions inside the sub before broiling.

These Beef and Turkey Meatball Subs are a satisfying lighter take on a classic comfort sandwich. Theyre easy to make and perfect for weeknight dinners.

Common Recipe Questions

→ What is the best meat blend for these subs?

A mix of lean ground beef and ground turkey breast provides rich flavor with lighter calories, balancing taste and nutrition.

→ How do you prevent meatballs from drying out?

Adding breadcrumbs, egg, and a bit of water keeps the meatballs moist. Baking at 400°F ensures even cooking without drying.

→ Can I use different bread for the subs?

Long rolls are ideal to hold the meatballs and sauce, but hamburger buns or sturdy sandwich rolls work well too.

→ How long should the meatballs be broiled with cheese?

Broil the subs for about 2 minutes or until the mozzarella melts and the buns become lightly toasted—watch closely to avoid burning.

→ What Italian seasonings enhance the meatballs?

A blend of Italian seasoning, Parmesan cheese, dried minced onion, garlic powder, salt, and pepper adds depth and aromatic flavor.

→ Is it possible to prepare these ahead of time?

Yes, you can bake the meatballs and prepare the sauce in advance, assembling and broiling just before serving for freshest taste.