spicy turkey meatball parm subs

OK, so I confused myself when typing out the title of this post.  Here in CT, we call these types of sandwiches grinders…but how many of you have actually heard that before?  I grew up calling them subs or heroes – the “grinder” completely baffled me when I went to college in New Haven so many years ago.  I know some of you guys call them hoagies too and there are probably a few other names that I’ve never before as well.

spicy turkey meatball parm subs

But the name is neither here nor there.  What really matters here is what’s on the inside: spicy turkey meatballs smothered in tomato-basil marinara sauce and melted mozzarella cheese.  After a 5 hour drive back from northern Vermont today, this was the best dinner I could have asked for and when Kyle reminded what we were having tonight early on in my trip, it was almost all I could think about the rest of the way.  We always keep a bag of homemade meatballs in the freezer for quick dinners like this one and within 20 minutes of emptying the car of my bags and goodies, this outstanding dinner was on the table (coffee) and I had my feet up.  What an awesome way to end a great weekend!

Spicy Turkey Meatball Parm Subs

Total Time: 1 hour

Yield: 4 sandwiches


  • 8 spicy turkey meatballs (about 1 ½" in diameter)
  • 1 cup marinara sauce
  • 4 6-inch sub, grinder, hero, or hoagie rolls
  • 2 tbsp Parmesan cheese
  • 8 oz part-skim mozzarella cheese, sliced ¼ -inch thick


  1. Preheat the oven to 400° F. In a medium sauce pan, heat the meatballs and sauce over medium-low heat until the meatballs are heated through, about 10 minutes. Remove the meatballs from the sauce and slice each in half.
  2. Slice rolls horizontally almost all the way through the roll, taking care not the split the back edge. Divide the sliced meatballs between all of the rolls. Top with sauce, Parmesan, and mozzarella cheese. Place the subs, with the cheese facing up, on a baking sheet - you can line it with parchment or aluminum foil for easy clean-up if you'd like.
  3. Bake for 10-12 minutes until the cheese is completely melted and starting to lightly brown on the tops and edges. Allow the subs to cool for a few minutes before serving - they will be hot!


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  • June 25, 2012 at 5:18 AM

    That looks delicious. I love meatballs. I have been making turkey ones lately to change it up and lighten it. I see your recipe is from Ina Garten. I have that book, and I will definitely give it a try. I love that book! I freeze meatballs all the time and also sauce. Love the idea of the other meats in with the turkey. I read somewhere that the reason the shredded cheese don’t melt well is that they coat it with something. Glad to see you found that to be true also.

  • Krissy@DaintyChef
    June 25, 2012 at 8:26 AM

    I love turkey meatballs and I know my husband would love your spicy version. A meatball sub is always so satisfying no matter what day of the week it is, I wish I remembered to make them more often.

  • June 25, 2012 at 3:59 PM

    I don’t even like meatballs, but this recipe & pictures have my mouth watering!! Looks delicious!

  • June 25, 2012 at 5:53 PM

    Mmmm, this looks SO good! I love meatball subs, and a great idea to make it healthier with turkey meatballs.

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