Turkey Meatball Subs

Turkey Meatball SubsRecipe
Photo: Stephen Devries; Styling: Cindy Barr


These Turkey Meatball Subs with be a big hit with your family. The balsamic vinegar in the sauce really adds a whole level of flavor. Plus, these subs make great leftovers!


Serves 4 (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional Information

Calories 386
Fat 9.7 g
Satfat 2.4 g
Monofat 4.2 g
Polyfat 1.8 g
Protein 30.2 g
Carbohydrate 46.8 g
Fiber 3.5 g
Cholesterol 36 mg
Iron 4.8 mg
Sodium 688 mg
Calcium 132 mg


4 (2 1/2-ounce) hoagie rolls with sesame seeds, split
3 tablespoons fat-free milk
1/2 teaspoon dried oregano
1/4 teaspoon salt
12 ounces ground turkey breast
1 large egg white
4 teaspoons olive oil, divided
3/4 cup chopped yellow onion
1 teaspoon minced fresh garlic
1/4 cup dry white wine
1 3/4 cups lower-sodium marinara sauce
1/4 cup chopped fresh basil
1 tablespoon balsamic vinegar
5 teaspoons grated Parmigiano-Reggiano cheese


1. Preheat broiler.

2. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell. Place torn bread in a large bowl. Add milk, stirring with a fork until smooth. Add oregano, salt, turkey, and egg white to bread mixture, stirring just until combined. Working with damp hands, shape turkey mixture into 12 meatballs.

3. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add meatballs; cook 5 minutes, turning to brown on all sides. Remove meatballs from pan. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and garlic to pan; sauté 4 minutes or until tender. Add wine; cook 1 minute, scraping pan to loosen browned bits. Stir in marinara, basil, and vinegar; bring to a boil. Return meatballs to pan. Cover, reduce heat, and simmer 15 minutes or until meatballs are done.

4. Arrange rolls, cut sides up, on a baking sheet; broil 1 minute or until toasted. Top bottom half of each roll with 3 meatballs, about 1/3 cup sauce, and top half of roll. Sprinkle evenly with Parmigiano-Reggiano.


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