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In a large mixing bowl, combine everything from the ground turkey through the parsley, plus a good pinch of salt. Using your hands, form 1-2 inch meatballs. Place them on a rimmed baking sheet until you’re ready to cook.
Heat the olive oil in a large skillet over medium-high. Add the meatballs in a single layer and brown all over, flipping once or twice, about six minutes total. Do this in batches if you need!
To the skillet add the marinara, plus ¼ cup water. Let this simmer on medium about 15 minutes, letting the turkey cook all the way through. Don’t stir too much, as the turkey may be on the slightly loose side and you want those meatballs to stay in tact.
Spoon out three meatball (including sauce) into each hoagie roll. Place two slices of provolone cheese over the meatballs, overlapping if necessary. Place the hoagies on a baking sheet and slide under the broiler for two-three minutes. Keep an eye on it! That cheese melts FAST. You can also toast these in a toaster oven as well.
Garnish with fresh parsley and serve immediately!
Makes about eight sub sandwiches.