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Turkey Meatball Subs With Spicy Sauce - Comfort Food With a Kick

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ground turkey (93% lean is ideal; 1 to 1.25 pounds)
  • Breadcrumbs (plain or panko; about 1/2 cup)
  • Egg (1 large)
  • Yellow onion (1 small; for grating)
  • Garlic (4–5 cloves)
  • Fresh parsley (a small bunch)
  • Grated Parmesan (1/4 cup, optional but recommended)
  • Milk or water (2–3 tablespoons to moisten breadcrumbs)
  • Kosher salt and black pepper
  • Olive oil
  • Crushed red pepper flakes
  • Smoked paprika
  • Tomato sauce (24–28 ounces; or crushed tomatoes)
  • Tomato paste (1 tablespoon)
  • Chili paste (like Calabrian chili paste, sambal oelek, or gochujang—start with 1–2 tablespoons)
  • Hot honey or honey + hot sauce (1–2 teaspoons)
  • Hoagie rolls or sub rolls (4 large)
  • Provolone or mozzarella (sliced)
  • Butter (optional, for toasting rolls)

Method
 

  1. Prep the pan and oven: Heat your oven to 400°F (200°C). Line a sheet pan with parchment for easy cleanup.
  2. Make the breadcrumb mixture: In a bowl, combine breadcrumbs, 2 tablespoons milk or water, and 1 tablespoon olive oil. Stir until the crumbs are evenly moistened.
  3. Build the meatball mixture: Add ground turkey, 1 grated small onion (squeeze out extra liquid if very juicy), 2 minced garlic cloves, 2 tablespoons chopped parsley, 1/4 cup grated Parmesan, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix gently with your hands until just combined. Do not overmix.
  4. Form the meatballs: Scoop into 1.5-inch balls (about golf ball size). You should get 16–20. Place on the prepared pan.
  5. Roast the meatballs: Bake for 12–15 minutes, until just cooked through (165°F inside). They’ll finish in the sauce, so avoid overbaking.
  6. Start the spicy sauce: In a large skillet or Dutch oven, warm 2 tablespoons olive oil over medium heat. Add 2–3 minced garlic cloves and a pinch of red pepper flakes. Cook 30 seconds until fragrant.
  7. Build flavor: Stir in 1 tablespoon tomato paste and 1 teaspoon smoked paprika. Cook 1 minute, letting it darken slightly.
  8. Add tomatoes and heat: Pour in the tomato sauce. Stir in 1–2 tablespoons chili paste and 1–2 teaspoons hot honey (or regular honey plus a few dashes of hot sauce). Season with 1 teaspoon kosher salt and a few grinds of pepper. Simmer 5–8 minutes, stirring occasionally, until slightly thickened.
  9. Marry the meatballs and sauce: Gently add the baked meatballs to the sauce. Simmer on low for 5–10 minutes so they absorb flavor. Taste and adjust salt, sweetness, or spice as needed.
  10. Toast the rolls: Split the hoagie rolls. Lightly butter the cut sides if you like. Toast under the broiler or on a skillet until golden at the edges.
  11. Assemble the subs: Spoon a layer of sauce onto each roll. Nestle 3–5 meatballs inside (depending on roll size). Spoon more sauce over the top.
  12. Add cheese and melt: Lay provolone or mozzarella slices over the meatballs. Broil 1–2 minutes, just until the cheese melts and bubbles. Watch closely.
  13. Finish and serve: Sprinkle with extra parsley or a pinch of red pepper flakes if you want. Serve hot with plenty of napkins.