Garlic Parmesan Turkey Meatballs (Printable)

Juicy turkey meatballs with garlic-Parmesan cream sauce on toasted sub rolls for a satisfying meal.

# What You'll Need:

→ Turkey Meatballs

01 - 1 lb ground turkey
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tablespoons chopped fresh parsley
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Garlic Parmesan Cream Sauce

10 - 2 tablespoons unsalted butter
11 - 3 cloves garlic, minced
12 - 2 tablespoons all-purpose flour
13 - 1 1/4 cups whole milk
14 - 3/4 cup grated Parmesan cheese
15 - 1/4 teaspoon ground black pepper
16 - Salt to taste

→ Assembly

17 - 4 soft sub rolls, 6 inches each
18 - 2 tablespoons unsalted butter, softened
19 - 1/2 cup shredded mozzarella cheese
20 - 2 tablespoons chopped fresh parsley for garnish

# Directions:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and black pepper. Mix until just combined, avoiding overworking the mixture.
03 - Shape mixture into 16 uniform meatballs and arrange on the prepared baking sheet. Bake for 18 to 20 minutes until golden brown and cooked through.
04 - In a medium saucepan, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in flour and cook for 1 minute, stirring continuously.
05 - Slowly whisk in milk while stirring constantly. Bring to a gentle simmer and cook for 2 to 3 minutes until the sauce thickens slightly.
06 - Stir in grated Parmesan cheese, black pepper, and salt to taste. Continue cooking until cheese is completely melted and sauce achieves a smooth consistency. Remove from heat.
07 - Transfer the baked meatballs to the cream sauce and gently toss to coat thoroughly.
08 - Preheat oven broiler. Split sub rolls lengthwise and spread softened butter on the insides. Place on a baking sheet cut-side up and broil for 1 to 2 minutes until lightly toasted.
09 - Arrange 4 meatballs with sauce into each toasted sub roll, distributing evenly.
10 - Sprinkle shredded mozzarella cheese over each sandwich and broil for 1 to 2 minutes until cheese melts and becomes bubbly.
11 - Garnish each sandwich with fresh chopped parsley and serve immediately while hot.

# Expert Tips:

01 -
  • Turkey keeps things lighter than beef, but the Parmesan and cream sauce make it taste absolutely luxurious and indulgent.
  • Everything comes together in under an hour, which means weeknight dinners that feel like you spent way more time than you actually did.
  • The meatballs are tender and forgiving—even if you accidentally overmix slightly, they still turn out juicy and delicious.
02 -
  • Never skip the parchment paper when baking the meatballs—they'll stick like crazy otherwise, and you'll lose bits trying to transfer them to the sauce.
  • The sauce will thicken more as it cools, so if it seems a tiny bit thin when you remove it from heat, that's actually perfect.
  • Watch the broiler like a hawk during the final cheese-melting step—one minute too long and you've got charred mozzarella instead of bubbly perfection.
03 -
  • Keep your hands slightly damp when shaping the meatballs—they won't stick to your hands, and the meatballs will be more tender because you're handling them less roughly.
  • If your cream sauce breaks or becomes grainy, remove it from heat and whisk in a splash of cold milk, which usually brings it back to silky perfection.
  • Grate your Parmesan fresh rather than using the pre-grated version, which contains anti-caking agents that interfere with the sauce's texture and smoothness.
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