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Easy Mini Turkey Meatball Subs Perfect for Tailgate

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These mini turkey meatball subs are the ultimate tailgate food—quick to make, packed with flavor, and they hold up beautifully in a slow cooker. Made with simple ingredients like ground turkey, marinara, and provolone, they’re a crowd-pleaser that even turkey skeptics love.

Ingredients

Scale
  • 1 lb ground turkey (93/7 or 85/15)
  • ½ cup plain breadcrumbs (or panko)
  • ¼ cup whole milk (or any milk you have)
  • 1 large egg
  • ¼ cup finely grated Parmesan cheese
  • 2 cloves garlic, minced (or 1 tsp garlic powder)
  • 1 tsp dried oregano
  • ½ tsp salt (kosher salt; reduce to ¼ tsp if using table salt)
  • ¼ tsp black pepper (freshly ground)
  • ¼ tsp red pepper flakes (optional)
  • 6 mini hoagie rolls or slider buns
  • 1 ½ cups your favorite marinara sauce
  • 6 slices provolone cheese (or mozzarella)
  • 2 tbsp unsalted butter, softened
  • 1 clove garlic, minced (for butter, optional)
  • Fresh basil or parsley, chopped (optional garnish)
  • Extra Parmesan for sprinkling (optional garnish)
  • Pickled jalapeños (optional garnish)

Instructions

  1. Make the meatball mixture: In a large bowl, combine 1 lb ground turkey, ½ cup breadcrumbs, ¼ cup milk, 1 egg, ¼ cup Parmesan, 2 minced garlic cloves, 1 tsp oregano, ½ tsp salt, ¼ tsp pepper, and red pepper flakes if using. Mix gently with your hands until just combined. Do not overmix.
  2. Roll the meatballs: Using a cookie scoop or your hands, form the mixture into 18 small meatballs, about 1 inch in diameter (1.5 tablespoons each). Place them on a baking sheet.
  3. Brown the meatballs: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the meatballs in a single layer (work in batches if needed). Cook for 6-8 minutes, turning occasionally, until all sides are browned.
  4. Simmer in sauce: While meatballs brown, warm 1 ½ cups marinara sauce in a small saucepan over low heat. Transfer browned meatballs to the sauce and simmer gently for 10 minutes, stirring occasionally. Add a splash of water or broth if sauce thickens too much.
  5. Toast the buns: Preheat oven to 375°F (190°C). Split 6 mini hoagie rolls open. Mix 2 tbsp softened butter with 1 minced garlic clove (if using) and spread on cut sides. Place on a baking sheet, cut side up, and toast for 3-5 minutes until golden and crispy.
  6. Assemble the subs: Place 3 meatballs on the bottom half of each toasted roll. Spoon extra sauce over meatballs. Top each with a slice of provolone cheese. For melty cheese, place assembled subs under the broiler for 1-2 minutes until cheese bubbles.
  7. Finish and serve: Sprinkle with fresh basil or parsley and extra Parmesan if desired. Serve immediately while cheese is warm and buns are crunchy.

Notes

Don’t skip toasting the buns—it prevents sogginess. For tailgating, brown meatballs and simmer in sauce at home, transport separately, and assemble at the tailgate. Meatballs can be made ahead and refrigerated up to 24 hours or frozen for up to 3 months. Use a thermometer to ensure turkey reaches 165°F internally.

Nutrition

Keywords: mini turkey meatball subs, tailgate food, game day recipe, turkey meatballs, easy meatball subs, party appetizer, football food

Find it online: https://bakebeam.com/easy-mini-turkey-meatball-subs-perfect-for-tailgate/