Homestyle Turkey Meatball Sub Recipe Your Family Craves
I’m convinced that turkey meatball subs are the secret weapon every busy cook needs in their arsenal. You know that moment when dinner needs to happen fast, but you still want something that’ll make everyone actually excited to sit down together? That’s exactly where this recipe shines. These aren’t your average dry turkey meatballs either – we’re talking juicy, perfectly seasoned perfection that even the pickiest eaters can’t resist, and there’s a simple trick that makes all the difference.
Why You’ll Love these Homestyle Turkey Meatball Subs
Comfort food doesn’t get much better than a hearty meatball sub that’s actually good for you.
I’m talking tender turkey meatballs that won’t leave you feeling guilty afterward.
These subs hit all the right notes. The turkey stays incredibly juicy thanks to that secret weapon combo of cooking sherry and steak sauce.
Who knew those pantry staples could work such magic?
Plus, you’re getting serious flavor without the grease bomb that comes with traditional beef versions.
Your family gets their comfort food fix while you get peace of mind.
What Ingredients are in Homestyle Turkey Meatball Subs?
The beauty of these turkey meatball subs lies in their simple, pantry-friendly ingredient list. You probably have most of what you need sitting in your kitchen right now, which makes this recipe perfect for those weeknight dinners when takeout feels tempting but your wallet disagrees.
What really sets these meatballs apart from the usual suspects is that sneaky flavor combination hiding in the mix. While everyone else is making the same old boring meatballs, you’ll be creating something that tastes like it came from a fancy Italian deli.
For the Turkey Meatballs:
- 1 pound ground turkey
- 1 large egg, beaten
- 1/2 medium onion, finely chopped
- 1/4 cup seasoned bread crumbs
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons cooking sherry
- 2 teaspoons steak sauce
- 1 dash adobo seasoning
For the Subs:
- 2 loaves French bread (crusty style works best)
- 1 (8-ounce) jar prepared spaghetti sauce (or about 1 cup homemade)
- Shredded mozzarella cheese
Ingredient Considerations
Ground turkey can be tricky since it tends to dry out faster than beef, but that’s where our secret weapons come in. The cooking sherry adds moisture while the steak sauce brings that umami depth that makes people wonder what your secret is.
Don’t skip either one, even if they seem weird for meatballs. When it comes to bread, you want something with a sturdy crust that won’t turn into mush under all that sauce and cheese. Those soft sandwich rolls might look tempting, but they’ll betray you when it matters most.
French bread or a good crusty Italian loaf will hold up like a champ. For the cheese situation, pre-shredded mozzarella works perfectly fine here. Sure, the food snobs will tell you to grate your own, but sometimes convenience wins, and this is one of those times.
Just make sure it’s the good stuff that actually melts instead of turning into sad little rubber pieces.
How to Make these Homestyle Turkey Meatball Subs
Making these turkey meatball subs is honestly way easier than you might think, which is perfect because nobody has time for complicated recipes on a Tuesday night. The whole process breaks down into three simple steps: mix, bake, and assemble.
Getting Those Meatballs Right
Start by grabbing a large mixing bowl and tossing in your 1 pound of ground turkey along with that 1 large beaten egg.
Here’s where things get interesting, because you’re not just making regular meatballs. Add in your 1/2 medium finely chopped onion, 1/4 cup seasoned bread crumbs, 1/2 teaspoon salt, 1 teaspoon black pepper, and 1/2 teaspoon garlic powder. So far, so normal.
Now comes the fun part. Pour in those 2 tablespoons of cooking sherry and 2 teaspoons of steak sauce. Yes, steak sauce in meatballs. Trust the process here, because this is what takes these from “meh” to “wait, what’s in these.” Mix everything together with your hands because life’s too short to dirty a spoon for this job.
Roll the mixture into medium-sized balls, aiming for about 16 total. They don’t need to be perfect little spheres unless you’re planning to photograph them for your food blog. Line a baking dish with foil because future you’ll thank present you for this move, then arrange those meatballs with a little breathing room between each one.
The Baking Game
Give those meatballs a light dash of adobo seasoning before they hit the oven. Slide them into a 375°F oven and let them do their thing for 40 minutes, or until they’re cooked through.
No peeking every five minutes, that just lets the heat out and makes everything take longer.
While your meatballs are getting their tan on, warm up those 2 loaves of French bread in the oven until they’re nice and crusty. There’s something deeply satisfying about bread that actually crunches when you cut into it.
Assembly Time
Here’s where your kitchen starts smelling like an Italian restaurant. Cut each loaf of bread lengthwise, creating these perfect meatball boats.
Layer your cooked meatballs along the bottom half of each loaf, then spread that 8-ounce jar of spaghetti sauce over everything. Don’t be stingy with the sauce, nobody likes a dry sub.
Top the whole situation with shredded mozzarella cheese, because cheese makes everything better and we’re not here to argue with science.
Pop these beauties back into the oven, this time at 325°F, just until that cheese melts into gooey perfection.
Once everything’s melted and bubbly, take them out and cut each loaf in half. You’ve got four generous portions that’ll make everyone forget you didn’t spend three hours in the kitchen.
Homestyle Turkey Meatball Subs Substitutions and Variations
Look, I get it – sometimes you open your fridge and realize you’re missing half the ingredients for these turkey meatball subs, or maybe you’re dealing with picky eaters who turn their noses up at anything that looks remotely adventurous.
No ground turkey? Swap in beef, pork, or chicken. Missing steak sauce? Worcestershire works perfectly. Can’t find adobo seasoning? A pinch of cumin and paprika does the trick.
Want to shake things up? Try adding Italian herbs to your meatballs, or use marinara with red pepper flakes.
Swap mozzarella for provolone or pepper jack if you’re feeling fancy.
What to Serve with Homestyle Turkey Meatball Subs
While these turkey meatball subs are hearty enough to stand alone, you’ll want something on the side that complements all that savory goodness without competing for attention.
I always reach for crispy kettle chips—they add that perfect crunch contrast. A simple side salad with Italian dressing echoes the sub’s flavors beautifully.
Roasted vegetables work too, though honestly, who wants to dirty more dishes?
For lighter options, I love pickles or marinated olives. They cut through the richness nicely.
If you’re feeding kids, sweet potato fries disappear fast. Keep it simple—these subs are already the star of your dinner table.
Final Thoughts
These turkey meatball subs prove that comfort food doesn’t have to break your diet or your budget.
I love how this recipe transforms simple ingredients into something that feels restaurant-worthy. The turkey keeps things lighter while still delivering that satisfying, hearty flavor your family craves.
What makes this recipe special? It’s foolproof, forgiving, and feeds a crowd without much fuss.
Plus, you probably have most ingredients already sitting in your pantry.
Trust me, once you master this technique, you’ll find yourself making these subs on repeat.
Your kitchen will smell amazing too.
Homestyle Turkey Meatball Subs
Ingredients
For the Meatballs:
- 1 lb ground turkey
- 1/2 medium onion finely chopped
- 1/4 cup seasoned bread crumbs
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons cooking sherry
- 2 teaspoons steak sauce
- 1/2 teaspoon garlic powder
- 1 large egg beaten
- 1 dash adobo seasoning
For Assembly:
- 1 8 ounce jar prepared spaghetti sauce
- 2 loaves French bread
- Shredded mozzarella cheese
Instructions
- Preheat oven to 375°F and line a baking dish with foil.
- In a large bowl, mix together ground turkey, beaten egg, chopped onion, bread crumbs, salt, pepper, garlic powder, cooking sherry, and steak sauce until well combined.
- Form the mixture into medium-sized meatballs (about 16 total) and place on the prepared foil-lined baking dish.
- Dash the meatballs with adobo seasoning and bake for 40 minutes or until cooked through and internal temperature reaches 165°F.
- During the last 10 minutes of meatball cooking time, warm the French bread in the oven until crusty.
- Cut each loaf of bread lengthwise to create a top and bottom.
- Place a layer of cooked meatballs on the bottom half of each bread loaf.
- Spread spaghetti sauce evenly over the meatballs.
- Top generously with shredded mozzarella cheese.
- Reduce oven temperature to 325°F and return subs to oven until cheese melts, about 5-7 minutes.
- Cut each loaf in half to serve 4 portions total.
Notes
Nutrition
Frequently Asked Questions
Can I Freeze the Cooked Meatballs for Meal Prep?
Yes, I’d definitely freeze the cooked meatballs for meal prep. Let them cool completely, then store in freezer bags for up to three months. They’ll reheat perfectly for quick sub assembly.
How Do I Prevent the Bread From Getting Soggy?
I prevent soggy bread by toasting it first until crusty, then draining excess sauce from meatballs before assembling. I’ll also slice bread just before serving and avoid oversaucing.
What’s the Best Way to Reheat Leftover Meatball Subs?
I’d wrap leftover meatball subs in foil and reheat them in a 350°F oven for 10-15 minutes. This keeps the bread from drying out while warming the meatballs thoroughly.
Can I Make the Meatballs in an Air Fryer Instead?
Yes, you can definitely make these meatballs in an air fryer! I’d cook them at 375°F for about 12-15 minutes, shaking the basket halfway through to guarantee they’re evenly browned.
How Long Do These Meatball Subs Stay Fresh in the Refrigerator?
I’d store your assembled meatball subs in the refrigerator for up to three days. The bread will get soggy, so I recommend storing meatballs and sauce separately, then assembling fresh subs when you’re ready.