Italian Meatballs Subs on the Grill (Edit recipe)

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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.

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PREP TIME

20 minutes

COOK TIME

10 minutes

INGREDIENTS

Serves: 4

Ingredients

Homemade Italian Meatballs

1 pieces Bread
0.25 cup Whole Milk
1 whole Egg
1 Tbsp Garlic, minced
2 tsp Onion Flakes (Dehydrated Onion)
1 Tbsp dried Basil
1 Tbsp Dried Parsley
1 Tbsp dried Oregano
1.5 tsp Kosher Salt
0.5 tsp Black Pepper
2 lb US Wellness Meats Ground Beef (85% Lean)

Sub Sandwiches

4 whole Submarine Rolls
8 Tbsp Unsalted Butter
0.5 tsp Garlic Salt
0.5 tsp Dried Parsley
2 cups Marinara Sauce
8 oz Fresh Mozzarella, sliced into 8 pieces

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Process

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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

This is our estimate based on online research.
Calories:	1264
Fat:	74 g
Carbohydrates:	67 g
Protein:	86 g
Cholesterol:	301 g
Sodium:	1774 mg
Fiber:	6 g
Sugars:	4 g
Calculated per serving.