Ever start craving something warm and cheesy, but you’re way too tired (or broke, honestly) to go out or order takeout? Yeah, been there. That’s exactly why I keep zucchini turkey meatball sub sandwiches in my back pocket for those cozy, homebody nights. When regular ol’ meatballs get dull or too heavy, these guys save the day. Plus, using turkey means my stomach doesn’t rebel later (which, trust me, is a big deal). If you love interesting spins on meatballs, you should totally check out this wild recipe for sun-dried tomato and ricotta turkey meatballs too. Okay, let’s jump into it. 
Why You’ll Love This Meatball Recipe
First off, I’ve made plenty of messy subs before. This zucchini turkey meatball sub recipe still surprises me every time. The secret? Shredded zucchini keeps the meatballs crazy juicy. No more rubbery pucks like my early attempts (yikes). The turkey is lighter than beef, but with enough seasoning, it never tastes bland.
And hey, you’re sneaking in veggies. If you have little ones or picky eaters, you just won. Wanna know the best part? These meatball subs are perfect for sharing, but they’re also a treat when you’re riding solo, curled up with a good movie (or, let’s be honest, a trashy TV show).
This is the only way my five-year-old eats zucchini. If I call them “hulk balls,” I usually have ten minutes of peace while he scarfs his dinner. Five stars from me! – Kelly T.
How to Make Homemade Meatballs
Okay, don’t overthink it. All you need is ground turkey, a couple small zucchinis (shred ’em itty-bitty), a beaten egg, breadcrumbs, some garlic, chopped onion, a pinch of dried oregano, and plenty of salt and pepper—never skip salt. Mix in a big bowl using your hands (messy but kinda satisfying).
Now, roll the mix into golf-ball sized rounds. Put them on a parchment-lined sheet, and bake at 400°F for about 18-20 minutes. No need to flip unless you’re bored. Baking instead of frying keeps the kitchen from smelling like grease for two days too. Oh, and if the mix feels sticky, wet your hands a smidge. That’s the trick. 
Meatballs and Sauce: How to Make Marinara Sauce
Confession: I used jar sauce for years. Nothing wrong with that, but if you want your zucchini turkey meatball sub sandwiches to feel a little fancier, homemade marinara takes like 10 minutes if you’re motivated. Just cook chopped garlic in olive oil—go slow so you don’t burn it—then pour in some canned crushed tomatoes. Toss in salt, dried basil, maybe a sprinkle of crushed red pepper if that’s your style.
Simmer it while the meatballs bake. That’s it. Taste, then add a tiny pinch of sugar if it’s too sharp. If you want to cheat, mix jarred sauce with sautéed garlic to fake that homemade vibe and nobody will be the wiser.
How to Make Meatball Subs: Assembly
Here’s where the magic happens. Take soft sub rolls (the squishier the better), slice but don’t cut all the way through, and layer with sauce. Add your turkey zucchini meatballs, more sauce on top, then heaps of mozzarella. Broil these subs on a tray for just a couple minutes until you see that gorgeous bubbly cheese.
Once out, let ’em cool a sec. If you jump in too quick, molten cheese lava WILL burn your mouth. You’ve been warned. Serve immediately so the bread doesn’t go soggy. No one likes a limp sandwich.
What to Serve with Meatball Subs
Honestly? These zucchini turkey meatball sub sandwiches are filling solo, but here’s how I like to round out dinner:
- A crisp side salad with tangy dressing perks up the richness of the sub.
- Garlic roasted green beans or broccoli—something simple and green.
- Don’t skip the chips if you’re feeling extra snacky.
- If you serve for friends, add a lemonade pitcher and they’ll never leave.
Common Questions
Can I use ground chicken instead of turkey?
Absolutely. It’ll taste a bit lighter but works great. Just adjust seasonings.
My mix is too wet after adding zucchini. What do I do?
Add more breadcrumbs, just a little at a time, until the mixture holds together.
Can I freeze the meatballs?
For sure! Bake them, let them cool, then freeze on a tray. After that, they go in a freezer bag. When ready, thaw and reheat in simmering sauce.
Can I make these gluten-free?
Yes, just swap regular breadcrumbs for your favorite gluten-free kind. No one can really tell, honestly.
Can I make these ahead for meal prep?
Totally. Store the cooked meatballs and sauce separate from the bread. Assemble just before eating so your bread stays perfect.
Satisfy That Craving Anytime
Next time you want that kinda-cozy, kinda-special comfort meal, promise me you’ll try making zucchini turkey meatball sub sandwiches at home. They beat anything you’ll grab from a drive-thru and honestly, prepping these is oddly calming. If you’re feeling wild, try making smaller meatballs and pop them on pasta, or check out these Skinny Turkey Zucchini Meatballs for more healthy inspo. Need a classic vibe? This Best Italian Meatball Sub walks you through all the essentials, if that’s more your style. However you tweak it, you’re in for a five-star dinner—no joke. Now go make your kitchen smell amazing. 
Zucchini Turkey Meatball Subs
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine ground turkey, shredded zucchini, beaten egg, breadcrumbs, garlic, onion, oregano, salt, and pepper. Mix with your hands until well combined.
- Roll the mixture into golf-ball sized meatballs and place them on a parchment-lined baking sheet.
- Bake in the preheated oven for 18-20 minutes or until cooked through.
- In a skillet, heat olive oil and sauté chopped garlic over low heat to avoid burning.
- Add crushed tomatoes, salt, and dried basil. Simmer while the meatballs are baking.
- Taste and adjust seasoning. Optionally, add a pinch of sugar if the sauce is too sharp.
- Slice the sub rolls but do not cut all the way through. Layer the bottom with marinara sauce.
- Add the baked zucchini turkey meatballs and more sauce on top.
- Add a generous amount of shredded mozzarella cheese.
- Broil in the oven for a couple of minutes until the cheese is bubbly.
- Let cool slightly before serving to avoid burning your mouth.