Otherwise known as Adam’s love language. I took a classic meatball, and added in a few ingredients to really help with the moistness. Usually when I am cooking with 93/7 turkey, a meatball can be dry, but in an effort to keep the fat low, I chose to go with the same turkey, but add mushrooms to aid with moisture.

Not a fan of mushrooms? Totally OK. Neither is Adam. He didn’t even taste them in this. But he did say these were the most moist meatballs I’ve ever made. And I agree! Sautéing them in the marinara sauce also aids with keeping these moist.

How many times can I say moist?

Serves 5

Macros are for the meatballs and sauce only so you can add your own hoagie and amount of mozzarella on top!

3 meatballs per serving

338 cals

18 fat | 13 carb | 33 protein

As always, the recipe is logged on MFP. Just search Rushing to the Kitchen and Meatball subs! Don’t forget to add you own roll and cheese on top!

Meatball Subs

5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
40 minutes
Servings 5 people

Ingredients
  

Meatballs

  • 1.5 lbs 93/7 ground turkey
  • 2 tsp olive oil
  • 175 g white onion diced
  • 5 ounces portobello mushrooms diced
  • 2 tbs Italian herb paste can sub Italian seasoning
  • 2 ounces fresh parmesan cheese grated
  • salt and pepper
  • 2 cups marinara sauce I use Gia Russa

Other Ingredients

  • 5 hoagies
  • 5 ounces fresh mozzarella cheese
  • fresh basil and parsley chopped

Instructions
 

Meatballs

  • In a food processor, pulse the onions and mushrooms until finely chopped. This just saves time, but you can dice by hand finely.
  • Add 2 tsp olive oil to a nonstick pan over medium heat and add the garlic, onions and mushrooms. Add salt and pepper and cook for about 10 minutes.
  • In a large pan, combine the ground turkey, cooked onions and mushrooms, Italian herb paste, parmesan cheese and plenty of salt and pepper. Mix with your hands.
  • Roll into about 1.5 ounce balls. These are hefty sized balls.
  • Place back into the pan and brown each side for about 2-3 minutes. We arent cooking the turkey throughly, we are just browning the sides. You want to be gentle with them!
  • Add in two cups of marinara and cover with a lid. allow meatballs to finish cooking in the sauce. should be about 10 minutes.

To assemble hoagies

  • Take your hoagie roll and split open. I take out a bit of the inside to allow for the meatballs to sit nicely.
  • Add three meatballs with adequate sauce to each roll.
  • Top with mozzarella cheese and place under the broiler for 2-3 minutes or until the cheese melts thoroughly.

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2 Comments

  1. 5 stars
    I’ve never had turkey meatballs this moist – amazing! Love the hidden veggies for my kiddos – they had NO idea and gobbled them up. The hoagie buns were toasted to perfection. Thanks for another great recipe RTK! Shrimp Harissa is up next 😉

    • Hi Jessica!!! Thanks so much for letting me know you enjoyed them!! I definitely wanted to sneak the mushrooms in for a few more veggies! So glad they were undetected by your kids lol!! Mission accomplished!! I hope you love the Harissa Shrimp Couscous just as much! Let me know!

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