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Toasted sub roll holding five pesto turkey meatballs under browned mozzarella, with marinara on a wooden board

Baked Turkey Pesto Meatball Subs with Melted Mozzarella

Oven-baked turkey pesto meatballs simmered in marinara and broiled on toasted rolls with mozzarella, about 45 g protein per sub.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 subs
Course: Main Course
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 453
Ingredients Method Notes

Ingredients
  

Meatballs
  • 454 g ground turkey, 93% lean (1 lb)
  • 40 g panko breadcrumbs (about 3/4 cup)
  • 40 g grated Parmesan (about 1/2 cup)
  • 1 large egg
  • 3 tbsp basil pesto (45 g)
  • 2 garlic cloves minced
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
Sauce and subs
  • 300 g marinara sauce (about 1 1/4 cups)
  • 4 sub rolls (about 100 g each); 20 to 23 cm / 8 to 9 inches long
  • 2 tbsp basil pesto (30 g); for the rolls
  • 100 g low-moisture mozzarella (about 1 cup); shredded
  • 1 tbsp olive oil for brushing the rolls

Method
 

  1. Heat the oven to 200 C / 400 F with a rack in the middle and line a 33 x 46 cm / 13 x 18 inch sheet pan with parchment. In a 3-quart / 2.8 L mixing bowl, combine the turkey, panko, Parmesan, egg, 3 tbsp pesto, garlic, salt and pepper. Mix with your hands for about 30 seconds, just until no streaks of egg or Parmesan remain.
  2. Roll the mixture into about 20 meatballs, 30 g each (a heaped 2 tablespoons), and set them 3 cm / 1 inch apart on the sheet pan. Bake for 16 to 18 minutes, until browned on the bottom and an instant-read thermometer in the center of one reads 165 F / 74 C.
  3. While the meatballs bake, pour the marinara into a 30 cm / 12-inch deep skillet and warm it over medium-low heat until barely bubbling. Move the baked meatballs into the sauce, cover and simmer for 8 minutes, turning them once, until the sauce clings to them.
  4. Move the oven rack to the upper third and heat the broiler to high. Split the rolls, lay them cut side up on a second 33 x 46 cm / 13 x 18 inch sheet pan and brush with the olive oil. Broil for 1 to 2 minutes, until the edges are golden.
  5. Spread the remaining 2 tbsp pesto over the toasted rolls. Fill each with 5 meatballs and a spoonful of sauce, then top each with 25 g mozzarella. Broil for 2 to 3 minutes, until the cheese bubbles and browns in spots, and serve within 10 minutes.

Notes

  • Use 93% lean turkey. The 99% extra-lean kind turns crumbly in the oven.
  • Pull the meatballs at 165 F / 74 C, no higher, for moist centers.
  • Eat the subs within 10 minutes of broiling so the roll stays crisp.
  • Check the pesto label if tree nut allergies matter, since many jars contain pine nuts or cashews.