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Italian Turkey Meatball Sandwich with Mozzarella & Homemade Marinara
- 35 min
- 2–6 servings
- 703 kcal / serving
Juicy turkey meatballs tucked into rolls with melted mozzarella and a bright marinara. The tender meat and garlicky tomato sauce come together quickly for a satisfying weeknight sandwich.
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Ingredients
- 1 (14.5 oz) candiced tomatoes
- 1egg
- 2 clovesgarlic
- ¾ lbground turkey
- ½ small bunchItalian (flat-leaf) parsley
- ½ (8 oz) blockmozzarella cheese
- ½ ozParmesan cheese
- 1shallot
- 2whole grain buns or rolls
- eggs
- red onion
From the pantry: black pepper, brown sugar, crushed red pepper, extra virgin olive oil, Italian seasoning, panko bread crumbs, salt
Cookware
baking dish · baking sheet pan · can opener · chef's knife · colander · cutting board · garlic press (optional) · grater · hand or regular blender · measuring spoons · medium saucepan · mixing bowls · oven mitts · stirring spoon · tongs
Directions
- Preheat the oven to 400°F and line a baking dish with a light coating of oil.
- Wash, dry, and mince the parsley leaves; combine half in a bowl with the peeled and minced shallot and garlic.
- Add the ground turkey, one egg, bread crumbs, and the Italian seasoning to the parsley mixture; mix with your hands until evenly combined.
- Shape the mixture into rounded meatballs on the prepared dish and bake until cooked through, about 15–18 minutes.
- While the meatballs bake, puree a peeled garlic clove with the canned tomatoes, a pinch of sugar, and crushed red pepper in a blender until nearly smooth.
- Pour the tomato blend into a saucepan with a splash of oil and simmer over medium-low heat until slightly thickened and garlic is tender, 5–8 minutes.
- In a small bowl, coarsely grate the mozzarella and finely grate the Parmesan; toss to combine and set aside.
- When the meatballs are ready, transfer them to the tomato sauce and stir to coat; keep warm.
- Increase oven to broil, placing a rack toward the upper third of the oven.
- Halve the rolls and place cut sides up on a baking sheet; toast briefly until just golden, about 1–2 minutes.
- Layer the bottom halves with half the cheese, add meatballs with sauce, top with remaining cheese, and broil just until the cheese melts, about 1 minute.
- Top with the reserved parsley and a few flakes of crushed red pepper, then close the sandwiches and serve.
Two tips
- Prep the parsley, shallot, and garlic first to speed assembly.
- Leftover meatball and sauce can be stored in the fridge for 2–3 days and reheated on the stove.
Nutrition per serving
- Calories
- 703 kcal
- Protein
- 60 g
- Carbs
- 38 g
- Fat
- 36 g
- Fiber
- 8 g
- Sodium
- 763 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.