Herbed Turkey Meatball Subs

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Herbed Turkey Meatball Subs
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 teaspoon fennel seeds
  • 5 6-inch hoagie rolls
  • 3 onions, halved and sliced
  • 2 cloves garlic
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 3/4 cup fresh basil leaves
  • 6 ounces sliced pancetta, chopped
  • 1 pound ground turkey
  • 1 large egg
  • 1 tablespoon fresh oregano leaves, finely chopped
  • Salt and pepper
  • 1 15 ounce can tomato puree
  • 4 ounces cheese, shredded (about 1 cup)


In a large nonstick skillet, toast the fennel seeds over medium heat. Transfer to a large bowl and reserve the skillet. Using a food processor, pulse 1 hoagie roll into crumbs; add 3/4 cup crumbs to the bowl.

Using the food processor, finely chop 1 cup onion slices and the garlic. In the reserved skillet, heat 1 tablespoon olive oil over medium heat. Add the garlic-onion mixture and cook, stirring, until softened, 3 to 4 minutes; add to the bowl, wiping out the skillet. Using the food processor, finely chop 1/4 cup basil; add the pancetta and pulse until finely chopped. Add to the bowl along with the turkey, egg, oregano and 1/2 teaspoon salt; mix together.

Shape the meat mixture into 16 meatballs. In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the remaining onions and cook until browned, about 7 minutes; transfer to a bowl. Add the remaining 2 tablespoons olive oil and the meatballs and cook until browned, about 5 minutes. Stir in the tomato puree and reserved onions, season with salt and pepper and bring to a simmer. Cover with foil and cook until the meatballs are firm, 10 to 12 minutes.

Preheat the broiler. Partially split the remaining 4 hoagie rolls; arrange cut side up on a baking sheet and drizzle with olive oil. Broil until toasted. Top each roll with 4 meatballs. Chop the remaining 1/2 cup basil and stir into the tomato sauce; spoon over the meatballs. Sprinkle with the mozzarella and broil until the cheese is melted.