Open Faced Turkey Meatball Subs


  • For the meatballs:
  • 1 lb ground turkey
  • 1/2 teaspoon oregano
  • 1 onion, grated
  • 2 cloves of garlic, finely minced
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1 egg
  • 1/2 cup Panko
  • For the sauce:
  • 1/2 onion, finely diced
  • 2 cloves of garlic, finely minced
  • 1 tbs tomato paste
  • 1 28 oz can crushed tomatoes
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 teaspoon oregano
  • 1/2 teaspoon sugar
  • 2 pinches red pepper flakes
  • 2 pinches dried thyme
  • 1 loaf of whole wheat french bread
  • 816 slices mozzarella cheese
  • 1/4 cup chopped parsley (optional)


  1. In a medium bowl, combine the all of the ingredients to make the meatballs
  2. Heat some olive oil in a large pot over medium heat
  3. Stir the meatball mixture together with your hands until everything is evenly combined
  4. Remove any big chunks of onion
  5. Take a small portion of the meat, flatten it into a small patty, and place it in the hot pan
  6. Let it cook through (it shouldn’t take more than a few minutes)
  7. Taste the cooked meat for seasoning and add any salt and pepper you think the meatballs need
  8. Form the meatballs and place them in the hot pan
  9. Each meatball should be about two tablespoons of mixture
  10. Let the meatballs brown, turning as needed
  11. Add more olive oil as needed if the pot looks dry
  12. You may have to do this in batches depending on how large your pot is. You don’t want to crowd your meatballs, or they will steam instead of brown
  13. Each batch shouldn’t take more than five minutes if your pot is hot
  14. Once all your meatballs are browned, set them aside
  15. Add your onion into the pot with a little extra olive oil and cook until lightly brown and softened
  16. Add your garlic and cook another minute, stirring constantly
  17. Stir in your tomato paste and brown for another minute
  18. Add in your can of crushed tomatoes and stir, scraping off the bits that have stuck to the bottom of the pot
  19. Add the salt, pepper, oregano, sugar, red pepper, and thyme
  20. Stir together and taste for seasoning
  21. Bring this mixture to a boil and reduce to a simmer
  22. Add the meatballs into the sauce and simmer for 30 minutes
  23. Turn your broiler on high
  24. Cut the ends off the bread and cut the loaf in half length-ways
  25. Cut those halves in half so you have four open faced slices of bread
  26. Using your fingers, pull out some of the insides of the bread so it forms a “boat” for the meatballs and sauce
  27. Place the bread on a foil lined baking sheet and drizzle with a little olive oil
  28. Place under the broiler and let the bread toast lightly. Watch the bread carefully! It can burn quick
  29. Remove the bread from the oven once it is toasted
  30. When the meatballs are done, spoon them onto the bread with a little extra sauce and top with 2-4 slices of mozzarella cheese
  31. Place back under the broiler until the cheese melts
  32. Don’t take your eyes off it, this happens super fast
  33. Remove from the oven and serve!
  34. Top with chopped parsley (optional)