Italian Meatballs Subs on the Grill
Summer dinners, here we come! These Italian Meatball Subs are made on a flat top grill and the best Summer dinner that can all be made without heating up the house. Juicy homemade meatballs are simmered in a rich marinara sauce, loaded on toasted garlic bread buns and topped of with melty fresh mozzarella.
PREP TIME
20 minutes
COOK TIME
10 minutes
INGREDIENTS
19
Serves: 4
Ingredients
Homemade Italian Meatballs
- 1 pieces1 pieces1 pieces Bread
- 0.25 cup0.25 cup0.25 cup Whole Milk
- 1 whole1 whole1 whole Egg
- 1 Tbsp1 Tbsp1 Tbsp Garlic, minced
- 2 tsp2 tsp2 tsp Onion Flakes (Dehydrated Onion)
- 1 Tbsp1 Tbsp1 Tbsp Basil, Dried
- 1 Tbsp1 Tbsp1 Tbsp Parsley, Dried
- 1 Tbsp1 Tbsp1 Tbsp Oregano, Dried
- 1.5 tsp1.5 tsp1.5 tsp Kosher Salt
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper
- 2 lb2 lb2 lb 85% Lean Ground Beef - US Wellness Meats
Sub Sandwiches
- 4 whole4 whole4 whole Submarine Rolls
- 8 Tbsp8 Tbsp8 Tbsp Butter, Unsalted
- 0.5 tsp0.5 tsp0.5 tsp Garlic Salt
- 0.5 tsp0.5 tsp0.5 tsp Parsley, Dried
- 2 cups2 cups2 cups Marinara Sauce
- 8 oz8 oz8 oz Mozzarella, sliced into 8 pieces
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat a flattop grill to medium heat.
- In a large bowl add slice of bread and pour milk the on top and let it sit until it absorbs the milk.
- Add the egg, minced garlic, onion flakes, basil, parsley, oregano, salt and pepper and mix to combine.
- Add the ground beef and mix until the ingredients are just incorporated. Don't overmix.
- Use a cookie scoop to portion out the meat mixture into 24 pieces and then roll them into balls and place them on a lined sheet pan.
- Grease the griddle with a high smoke point oil and cook the meatballs for 2 minutes on each side until browned.
- Meanwhile, spread approximately 2 Tablespoons of butter on the insides of each of the submarine rolls and sprinkle them with the garlic salt and parsley.
- Reduce the heat to medium low and pour the marinara sauce over the meatballs and gently roll them around to coat.
- While the meatballs simmer in the sauce, place the submarine rolls, butter side down on the grill to toast.
- Once the rolls are toasted, flip them over and top with 6 meatballs per sandwich along with the extra sauce.
- Place two slices of cheese on top of the meatballs for each sandwich and close them.
- Cover the sandwiches with a dome or foil tent to melt cheese for about 1 minute.
Notes
Charcoal or Gas Grill - The meatballs can be seared and then simmered in large cast iron pans on the grill. Cooking times with be a few minutes longer. Toast bread on the grill and then assemble the sandwiches. Use heavy duty foil or a grill mat to place the sandwiches on while the cheese melts so they don't fall apart. Oven - Bake meatball in a 350˚ oven for 14-17 minutes until cooked through. Turn on the broiler in the oven and toast the bread on a sheet pan. Assemble the sandwiches and return to the broiler to melt the cheese. Gluten Free - Use gluten-free bread and rolls. Dairy Free - Omit the cheese or use a dairy-free alternative.
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About This Recipe
Show nutritional information
Coconut Free Entrées Meat Nut Free Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 1248 |
| Fat: | 74 g |
| Carbohydrates: | 63 g |
| Protein: | 86 g |
| Cholesterol: | 301 g |
| Sodium: | 1641 mg |
| Fiber: | 5 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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