Ground beef isn't required to build a meatball sub. This version combines Italian sausage with ground turkey, then adds Parmesan and bread soaked in milk before the meatballs meet marinara, mozzarella, and sub rolls.
The sausage brings its own seasoning and fat, while turkey keeps the meatballs from becoming an all-sausage filling. Soaked bread works inside the mixture to help retain moisture as the meatballs bake.
Italian Sausage and Turkey Share the Meatball
Italian sausage can be spicy, sweet, or mild, which gives the meatballs a different base depending on the sausage used. Ground turkey joins it instead of beef, with egg and grated Parmesan binding the mixture.
Bread gets soaked in milk before it goes into the meat. Rather than adding dry breadcrumbs, the softened bread holds moisture within the meatball as it cooks.
Meatballs Bake Before They Meet the Sauce
Once formed, the meatballs go into the oven instead of cooking from raw in a pot of marinara. Baking sets the exterior and cooks the meatballs before sauce becomes part of the sub.
Marinara gets its own base of olive oil, garlic, and onion. The cooked meatballs can then pair with the sauce without depending on it for their seasoning.
Mozzarella Covers the Meatballs Inside the Roll
Sub rolls hold the meatballs and marinara before sliced mozzarella goes across the top. Heat melts the cheese over the meatballs, creating the familiar meatball-sub finish while the sausage and turkey combination remains underneath.
The result keeps the bread, tomato sauce, meatballs, and melted cheese expected from the sandwich, but changes what goes inside the meatballs themselves.
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