Mini Italian Meatball Subs

Serves: 6

Tender, melt-in-your-mouth (make-ahead!) meatballs stuffed into mini subs. Makes for easy serving, sharing and portion control!

Dovetailing Tip: When you are making your meatballs double the recipe and use these meatballs day 4 in spaghetti and meatball soup.

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6 (3-inch) dinner rolls, split
1 1/2 cup shredded mozzarella cheese
1/4 cup freshly grated parmesan
8 ounces ground beef
8 ounces ground pork
1 large egg, beaten
1/4 cup panko
1/4 cup freshly grated parmesan
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground allspice
pinch of nutmeg
kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 cups marinara sauce


In a large bowl, combine beef, pork, egg, Panko, Parmesan, garlic powder, onion powder, allspice and nutmeg; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 3-4 minutes. Stir in marinara sauce until warmed, about 3-4 minutes.

Preheat oven to broil. Line a baking sheet with foil.

Place dinner rolls in a single layer onto the prepared baking sheet. Place meatballs into rolls, about 3 per roll; top with cheeses.

Place into oven and bake until the cheeses have melted, about 3-4 minutes.

Serve immediately.


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