Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb ground turkey (93% lean)
- 1 cup panko, 1/2 cup grated Parmesan, 2 large eggs, 1/4 cup milk
- 4 cloves garlic (minced), 2 tbsp chopped parsley, 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 1/2 tsp dried oregano, 1 tsp onion powder, pinch red pepper flakes
- 2 tbsp olive oil, 1 small yellow onion (diced), 4 cloves garlic (minced)
- 1 (28 oz) can crushed tomatoes + 1 (24 oz) jar marinara
- 2 tbsp tomato paste, 1 tbsp balsamic vinegar, 1 tsp sugar (optional), 1 bay leaf
- 1/2 cup fresh basil (chopped), extra Parmesan
- 6 soft hoagie rolls (6-inch), 6–12 slices provolone (1–2 per roll), butter or olive oil for toasting
Do This
- 1. Make a panade: mix panko, milk, eggs, Parmesan, garlic, parsley, salt, pepper, oregano, onion powder, red pepper flakes.
- 2. Add turkey, mix gently, form 24 balls (about 1 1/2 inches). Broil on a foil-lined sheet 5–7 minutes to brown.
- 3. Sauté onion in olive oil 4–5 minutes; add garlic 30 seconds.
- 4. In slow cooker (4–6 qt), add sautéed aromatics, crushed tomatoes, marinara, tomato paste, bay leaf, sugar, half the basil. Nestle in meatballs.
- 5. Cook Low 4 hours (or High 2 1/2 hours) until meatballs reach 165°F; stir in balsamic and remaining basil, season to taste.
- 6. Split rolls, toast under broiler 1–2 minutes; add provolone and melt 30–60 seconds.
- 7. Load 3–4 meatballs per roll, spoon on sauce, finish with Parmesan and basil.
Why You’ll Love This Recipe
- Set-it-and-forget-it convenience: the slow cooker does the heavy lifting.
- Juicy, garlicky turkey meatballs that stay tender thanks to a simple panade.
- Basil-studded marinara with sweet onions and a splash of balsamic for balance.
- Toasted, cheesy subs with melty provolone and a bakery-style finish.
Grocery List
- Produce: 1 small yellow onion, 8 cloves garlic, fresh basil, fresh parsley
- Dairy: Eggs, milk, provolone slices, Parmesan cheese
- Pantry: Ground turkey, panko breadcrumbs, crushed tomatoes (28 oz), marinara (24 oz), tomato paste, olive oil, balsamic vinegar, sugar, bay leaf, oregano, onion powder, red pepper flakes, kosher salt, black pepper, hoagie rolls, butter (optional)
Full Ingredients
Turkey Meatballs
- 2 lb ground turkey (93% lean)
- 1 cup panko breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- 2 large eggs
- 1/4 cup milk
- 4 cloves garlic, minced
- 2 tbsp finely chopped fresh parsley (or 2 tsp dried)
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 1/2 tsp dried oregano
- 1 tsp onion powder
- 1/2 tsp crushed red pepper flakes (optional)
Basil Marinara Sauce
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (24 oz) jar marinara sauce
- 2 tbsp tomato paste
- 1 bay leaf
- 1 tsp sugar (optional, to balance acidity)
- 1 tbsp balsamic vinegar
- 1/2 cup fresh basil leaves, chopped (divided)
- 1 tsp kosher salt, or to taste
- 1/2 tsp freshly ground black pepper, or to taste
For Serving
- 6 soft hoagie rolls (6-inch), split
- 6–12 slices provolone (1–2 per roll)
- Softened butter or olive oil, for toasting rolls
- Extra grated Parmesan and basil, for garnish
Step-by-Step Instructions
Step 1: Make the panade and seasonings
In a large bowl, whisk together the eggs and milk. Stir in the panko, Parmesan, minced garlic, parsley, kosher salt, black pepper, dried oregano, onion powder, and red pepper flakes. Let stand 3–4 minutes to hydrate the breadcrumbs; this panade keeps the turkey juicy.
Step 2: Mix and form the meatballs
Add the ground turkey to the bowl. Using a fork or your fingers, gently mix just until combined—avoid compacting the meat. With damp hands or a scoop, form 24 meatballs about 1 1/2 inches wide (roughly 1.3 oz each). Arrange on a foil-lined, rimmed baking sheet sprayed with oil.
Step 3: Broil to set the shape
Position an oven rack 6 inches from the broiler and heat the broiler to High. Broil the meatballs 5–7 minutes, until lightly browned on top but not fully cooked through. This quick browning adds flavor and helps the meatballs stay intact in the slow cooker.
Step 4: Sauté aromatics for the sauce
Heat the olive oil in a skillet over medium heat. Add the diced onion and cook, stirring, until softened and lightly golden, 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant. Scrape everything into a 4–6 quart slow cooker.
Step 5: Build the basil-tomato base
To the slow cooker, add the crushed tomatoes, marinara sauce, tomato paste, bay leaf, sugar (if using), 1/4 cup of the chopped basil, and a pinch of salt and pepper. Stir to combine. Nestle the browned meatballs into the sauce in a single snug layer, spooning a little sauce over the top.
Step 6: Slow cook until tender
Cover and cook on Low for 4 hours or on High for 2 1/2 hours, until the meatballs reach an internal temperature of 165°F and are very tender. Discard the bay leaf. Stir in the balsamic vinegar and remaining 1/4 cup basil. Taste and adjust salt and pepper as needed.
Step 7: Toast rolls, melt cheese, and assemble
Split the hoagie rolls. For extra flavor, brush the cut sides with softened butter or a thin film of olive oil. Broil on a sheet pan, cut side up, until golden at the edges, 1–2 minutes. Add 1–2 slices of provolone to each roll and broil 30–60 seconds more until melty. Fill each roll with 3–4 meatballs, spoon on plenty of sauce, and finish with a shower of Parmesan and a few basil ribbons. Serve hot.
Pro Tips
- Use 93% lean turkey, not ultra-lean: a little fat keeps the meatballs succulent.
- Don’t overmix: fold the turkey into the panade just until there are no dry spots; compacting equals dense meatballs.
- Broiling is worth it: the light browning builds flavor and keeps meatballs from breaking apart in the slow cooker.
- Season at the end: acidity varies by brand—finish with balsamic, basil, and final salt to perfectly balance sweet and tangy notes.
- Cheese control: one slice of provolone per sub is classic; two slices give a gooey, extra-cheesy pub-style vibe.
Variations
- Spicy Arrabbiata: add 1–2 tsp crushed red pepper to the sauce and finish with chopped fresh oregano instead of basil.
- Mozzarella Melt: swap provolone for low-moisture mozzarella or add a layer of shredded mozzarella before broiling.
- Gluten-Free: use certified GF breadcrumbs and gluten-free rolls; ensure marinara is gluten-free.
Storage & Make-Ahead
Refrigerate cooled meatballs in sauce for up to 4 days or freeze up to 3 months (thaw overnight). Reheat gently on the stovetop or in the slow cooker on Low until hot. Meatballs can be mixed, shaped, and broiled up to 24 hours ahead; store covered in the fridge, then slow-cook day-of. Toast rolls just before serving for best texture. Leftover assembled subs are best deconstructed—store bread and saucy meatballs separately to prevent sogginess.
Nutrition (per serving)
Approximate per sub with 1 slice provolone and a 6-inch roll: 730 calories; 45g protein; 26g fat; 72g carbohydrates; 6g fiber; 1,250mg sodium. Values will vary based on brands, roll size, and cheese quantity.
