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Healthy Turkey Meatball Subs: Best Game Day Snack

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Juicy, flavorful turkey meatball subs made with grated zucchini and Greek yogurt to prevent dryness. Perfect for game day, these subs are lighter than traditional beef versions but pack a savory punch.

Ingredients

Scale
  • 1.5 lbs ground turkey (93% or 99% lean)
  • 2 tablespoons plain Greek yogurt
  • 1 large egg, beaten
  • 1/2 cup panko or Italian-style breadcrumbs
  • 3 cloves garlic, minced
  • 1/2 small yellow onion, finely diced or grated
  • 1/2 cup zucchini, finely grated and squeezed dry
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4–6 small hoagie rolls or baguette pieces
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • Fresh basil, torn
  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Grate the zucchini and onion. Place grated zucchini in a clean kitchen towel or paper towels and squeeze firmly to remove excess liquid. Set aside.
  3. In a medium bowl, combine ground turkey, Greek yogurt, beaten egg, breadcrumbs, garlic, grated onion, squeezed zucchini, Italian seasoning, red pepper flakes, salt, and pepper.
  4. Mix ingredients gently by hand until just combined. Do not overmix to avoid tough meatballs.
  5. Roll the mixture into 16-20 meatballs, approximately 1.5 inches in diameter. Place on the prepared baking sheet with space between them.
  6. Brush meatballs lightly with olive oil. Bake for 15-18 minutes, flipping halfway through, until internal temperature reaches 165°F (74°C).
  7. While meatballs bake, warm marinara sauce in a small saucepan over low heat.
  8. Slice sub rolls in half horizontally and brush cut sides with olive oil. Toast in the oven for the last 2-3 minutes of meatball cooking time until golden.
  9. Assemble subs by placing 3-4 meatballs in each toasted roll bottom.
  10. Spoon warm marinara sauce over meatballs and top with shredded mozzarella cheese.
  11. Return to oven for 2 minutes to melt cheese, or use a kitchen torch.
  12. Garnish with fresh basil and serve immediately.

Notes

Squeeze zucchini thoroughly to prevent watery meatballs. Do not overmix the meat to keep them tender. Rolls can be toasted separately in a toaster oven. Meatballs can be made ahead and refrigerated for up to 24 hours before baking.

Nutrition

Keywords: healthy turkey meatballs, game day snacks, turkey meatball subs, lean protein recipes, easy dinner, gluten-free option

Find it online: https://lunafeast.com/healthy-turkey-meatball-subs-best-game-day-snack/