One-Pan Turkey Meatball Sub Casserole
When you want a meatball sub without assembling sandwiches, this bakes itself in one pan.
This is the kind of dinner to make when you are tired, hungry, and not interested in building actual sandwiches. Everything bakes together in one pan: turkey meatballs, marinara, bread, and cheese. It tastes like a cozy meatball sub casserole, but the effort stays low and the cleanup stays easy. You still get the saucy, cheesy, scoopable comfort, just without standing over the stove for long. It is best on nights when you want something warm and filling in about half an hour, and you do not mind that the bread softens under the sauce in the best possible way.
Ingredients
- 1 lb ground turkey
- 0.5 cup breadcrumbs
- 1 unit egg
- 2 tbsp grated Parmesan
- 1 tsp garlic powder
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 cup marinara sauce
- 4 unit sub rolls — split
- 1.5 cup shredded mozzarella
- 2 tbsp butter — melted
Method
- 1 Heat the oven to 400°F. In a bowl, mix the ground turkey, breadcrumbs, egg, Parmesan, garlic powder, oregano, salt, and pepper until just combined, then shape into 12 to 16 small meatballs.
- 2 Place the meatballs in a large oven-safe skillet or baking dish, pour the marinara over them, and bake for 15 minutes.
- 3 Cut the sub rolls into large chunks or open them up and nestle them around the meatballs in the sauce. Brush with melted butter, sprinkle with mozzarella, and bake 8 to 10 minutes more, until the turkey is cooked through and the cheese is melted and browned in spots.
- 4 Scoop straight from the pan or spoon into toasted rolls if you want it more like a classic sub.
Variations
- Vegetarian swap — Use plant-based meatballs instead of turkey and keep the rest the same.
- Faster swap — Use fully cooked frozen turkey meatballs and reduce the first bake to 5 to 7 minutes.
- Simple substitutions — Swap mozzarella for provolone or a mild cheddar, and use Italian-style breadcrumbs if that is what you have.
Notes
Use a meat thermometer if you have one; the turkey is done at 165°F. For the best texture, do not skip the first bake before adding the bread. If your marinara is very thick, add 2 to 3 tbsp water so the casserole stays saucy.
Equipment that helps
- Large oven-safe skillet — It lets you bake everything in one pan and serve without extra dishes.
- Mixing bowl — It makes it easy to combine the turkey mixture without overworking it.
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