• 8servings
  • 718calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B9, H, C
MineralsFluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 large eggs

  2. 1/3 cup seasoned bread crumbs

  3. 1/2 cup finely chopped parsley

  4. 2/3 cup finely grated Parmesan

  5. 4 cloves garlic, minced

  6. 2 pounds lean ground turkey

  7. 1 24-oz. jar marinara sauce

  8. 8 crusty sub-style rolls

  9. 2 1/2 tablespoons extra-virgin olive oil

  10. 12 ounces sliced provolone

Instructions Jump to Ingredients ↑

  1. Whisk eggs with 3 Tbsp. water. Stir in bread crumbs; let stand 5 minutes. Add Parmesan, parsley, garlic and turkey; mix gently until well combined. Moisten hands and roll mixture into 24 1 1/2-inch balls. Transfer to a dish large enough to accommodate all meatballs. Refrigerate meatballs for 30 minutes.

  2. Pour marinara into a wide, deep pot with a lid and warm over medium-high heat. Add meatballs (sauce will not completely cover meatballs), cover and cook 10 minutes. Uncover and turn meatballs. Cover; cook 10 minutes longer, until meatballs are no longer pink inside (cut one to test).

  3. Preheat broiler to high. Cut rolls lengthwise and drizzle inside of each with 1 tsp. olive oil. Divide cheese among rolls and place on baking sheet. Broil until cheese is melted and bread is lightly toasted, 1 to 2 minutes.

  4. Place three meatballs on each roll and spoon sauce over. Serve immediately.


Send feedback