These baked meatballs have so much flavor! Both fresh and dried herbs are used to give even more flavor to this dark turkey meat. They are a great meal with marinara sauce and grated parmesan, on top of cooked pasta or piled onto toasted garlic bread for the ultimate sub sandwich- a family favorite! This recipe makes enough for a tasty family dinner for 4 as well as delicious lunch leftovers the following day.
Preheat oven to 400° Line a rimmed baking sheet with parchment paper or foil. Spray or brush with olive oil. Set aside.
In a large bowl, combine all ingredients and mix vigorously for 20-30 seconds. The mixture will be soft and sticky.
Using an ice cream scoop (about 1½ tbsp), scoop about 26-28 meatballs. Place on the baking sheet and spray or brush the tops of the meatballs with olive oil. Cook until golden and cooked through, about 20 minutes.
Meanwhile, place cut rolls on a baking sheet. Brush each side with olive oil or butter and sprinkle with garlic seasoning. Sprinkle about a tablespoon of shredded mozzarella cheese on one side of each roll.
When meatballs are finished cooking, pull out of oven and let sit for a few minutes while you toast the rolls. Turn the oven to broil and place sheet tray of rolls on the upper rack, broiling just until the bread is golden and the cheese is bubbling.
Assemble subs by placing about 4 meatballs each on half of the rolls. Top with warmed marinara sauce and chopped basil and Parmesan cheese, if using. Top with other half of rolls and serve immediately.