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Best Easy Freezer-Friendly Mini Turkey Meatball Subs

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These mini turkey meatball subs are tender, juicy, and freezer-friendly. Perfect for meal prep, they go from freezer to table in under 20 minutes and are a crowd-pleaser that even turkey skeptics will love.

Ingredients

Scale
  • 1 pound ground turkey (93/7 blend preferred)
  • 1/2 cup plain breadcrumbs (panko works, add extra tablespoon)
  • 1 large egg, lightly beaten
  • 1/4 cup grated yellow onion (with juice)
  • 2 cloves garlic, minced
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 12 slider buns (e.g., Martin’s potato rolls)
  • 1 cup marinara sauce
  • 6 slices provolone cheese, cut in half (or 12 small slices mozzarella)
  • 2 tablespoons melted butter (optional, for brushing tops)
  • 1/2 teaspoon garlic powder (to mix with butter)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Grate 1/4 cup of yellow onion using a box grater, including the juice. Do not drain.
  3. In a large bowl, combine ground turkey, breadcrumbs, beaten egg, grated onion with juice, minced garlic, Parmesan, olive oil, oregano, salt, pepper, and red pepper flakes. Mix gently with hands until just combined.
  4. Shape mixture into 36 mini meatballs (about 1 tablespoon each) and place on prepared baking sheet, spaced about 1 inch apart.
  5. Bake for 12-15 minutes until cooked through (internal temperature 165°F/74°C) and lightly browned. Let cool on sheet for 5 minutes.
  6. Slice slider buns in half (keep connected if pull-apart style). Spread about 1 tablespoon marinara on each bottom half.
  7. Place 3 mini meatballs on each bun bottom, pressing gently into sauce. Spoon another tablespoon of marinara over meatballs.
  8. Top each with half a slice of provolone (or small mozzarella slice). Place top bun halves on.
  9. For immediate serving: Brush tops with melted butter mixed with garlic powder. Bake at 375°F (190°C) for 8-10 minutes until cheese is bubbly and tops are golden.
  10. For freezing: Place assembled subs (unbaked) on a parchment-lined baking sheet, not touching. Freeze for 1-2 hours until solid. Wrap individually in plastic wrap or foil, then place in a freezer-safe zip-top bag, removing air. Freeze for up to 3 months.
  11. To reheat from frozen: Unwrap sub and microwave for 60-90 seconds until hot and cheese melted. For crispier bun, toast in toaster oven at 350°F (175°C) for 5-7 minutes after microwaving.

Notes

Use 93/7 ground turkey for moisture. Grate onion instead of chopping to add moisture without chunks. Let meatballs cool before assembling to prevent soggy buns. Flash freeze subs individually before bagging to prevent sticking. For best texture, reheat in a toaster oven.

Nutrition

Keywords: turkey meatball subs, freezer-friendly, mini subs, meal prep, ground turkey, slider buns, easy dinner

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