|Prep Time / Total Time
||There’s a lot to this so maybe in the realm of 45-minutes.
|Meal Prep Friendly
||Depends on how much bread and meatballs you have. We got about four sandwiches out of this. (Made about 12 meatballs.)
|Best Served As
||Main dish to a veggie side.
Hey carnivores. This one’s for you!
One of my husband’s favorite sandwiches to get is a meatball sub. The other day I made the joke that I could make a better meatball sub than at one of those places he might go to, so he took me up on my bet. (I won.)
You can find my recipe for the perfect turkey meatball here.
This recipe is pretty easy, honestly, but it is kinda involved. You can find my turkey meatball recipe above for the main bad boys. I would recommend determining how big you like the meatballs in the sandwich. Ours were about average for what I usually make, but they may have been even better smaller.
I also lightly coated the bread and made roasted garlic bread out of the tops and bottoms for an extra layer of flavor. That can be determined as unnecessary work if you want to cut down on time.
- Bread (we went for a long baguette that I cut into four sandwiches)
- Shredded mozzarella cheese
- Sliced mozzarella cheese
- Marinara sauce (I just went for our favorite jarred sauce to cut down on the amount of work I was already doing)
- Grated Parmesan cheese
- Garlic powder
- Dried basil
- Dried oregano
- Extra virgin olive oil
+ You’ll need to make the turkey meatballs, so more can be found here.
- Make the turkey meatballs.
- Once that’s complete, make sure the oven is set to 350-degrees (F).
- Line a baking sheet with parchment paper.
- Separate your baguette – or other bready thing – into 8 pieces (4 tops and 4 bottoms).
- Lightly coat/brush the underside (not the top/crust side) with a thin layer of extra virgin olive oil.
- Sprinkle basil and oregano over top. Be careful with how much you add!
- Sprinkle somewhere in the range of 1/2 to 1 tbsp of grated Parmesan over top.
- Add a thin layer of shredded mozzarella cheese.
- Toast in oven until edges are golden brown and bread is stiff and crispy (about 10-15 minutes at most, keep an eye on them).
- While the bread is toasting, make/heat up your sauce! I recommend stove-top in sauce pan on medium.
- Coat meatballs in sauce.
- Once bread is ready, add a single layer of sliced mozzarella cheese to the bottoms.
- Layer the meatballs on top of that.
- Douse in more sauce if you’re a big sauce person.
- Sprinkle grated Parmesan cheese to that.
- Put top on and eat!
Your sandwich should be crispy, saucy and warm!