Meatball Sandwiches
Grilled Meatball Sandwiches with creamy parmesan sauce is a quick and easy dinner for any night of the week. Grilled ground beef and mushroom meatballs served up on toasted onion buns with our easy Alfredo sauce is a family favorite.
Meatball Sandwiches make a family favorite meal. Serve them up with blooming onions, grilled corn on the cob and foil packet potatoes.
Grilled Meatball Sandwiches ~ with Creamy Parmesan Sauce
Meatballs are always a hit for dinner and make a filling and tasty meal for busy weeknights. Make a double batch of meatballs and have them on hand for another quick and easy dinner.
Ingredients Needed:
For the Meatballs:
- Ground Beef
- Mushrooms
- Onion
- Minced Garlic
- Dried Thyme
- Dried Oregano
- Dried Thyme
- Ground Rosemary
- Kosher Salt
- Black Pepper
For the Creamy Parmesan Sauce:
- Butter
- All Purpose Flour
- Heavy Whipping Cream
- Whole Milk
- Kosher Salt
- Pepper
- Parmesan Cheese
For the Sandwiches:
- Onion Buns
- Butter
How to Make Meatball Sandwiches:
Make the Meatballs:
- Dice the mushrooms and onions. Mince the garlic.
- In a small bowl combine the thyme, oregano, garlic, rosemary, salt and pepper. Mix well with a fork or whisk.
- Add ground beef to a bowl.
- Mix the seasonings, mushrooms, onions and garlic with the ground beef.
- Form into 1/3 pound meatballs and place on a lined baking sheet.
- Prepare a grill fire using hickory or pecan chunks for smoke flavor.
- Cook the meatballs over indirect fire with the grill closed 10 minutes.
- Turn the meatballs and continue to cook until internal temperature reaches 165°.
- Remove from grill to a platter or sheet pan. Cover loosely with foil.
Prepare the Sauce:
- Make the parmesan cream sauce by melting butter in a pan. Whisk in flour.
- Cook over medium heat, whisking often, about 4- 5 minutes.
- Whisk in the heavy cream with milk until sauce thickens.
- Remove from heat.
- Whisk in the grated parmesan cheese until smooth.
- Season with salt and pepper, mix to combine.
Make the sandwiches:
- Spread butter onto buns and toast under the broiler or on the grill.
- Slice meatballs in half.
- Spread parmesan sauce onto the bottoms of the buns.
- Top with meatball halves.
- Drizzle with additional parmesan sauce and add the top buns.
- Serve immediately.
How to Store and Reheat:
- Store meatballs in an airtight container in the refrigerator up to 3 days.
- Keep the parmesan sauce in an airtight container in the refrigerator up to 4 days.
- Reheat meatballs in a covered skillet coated with olive oil over medium heat. Turn meatballs after a few minutes and continue to cook until heated through.
- Sauce can be reheated in a saucepan with additional cream or milk over low heat, whisking until heated through.
More Meatball Recipes to Try:
Cheddar Stuffed Meatballs are made with ground sausage and ground beef and stuffed with cheddar cheese for a hearty appetizer or delicious main course.
Orange Ginger Meatballs make a great appetizer or main dish to serve with rice or pasta. A quick and easy meal idea.
Peach BBQ Meatballs are crazy delicious with tons of flavor from our homemade bbq sauce. This easy recipe is a great weeknight dinner or serve them up as a small bite appetizer for your next gathering.
The whole family is sure to love these grilled Meatball Sandwiches. The ground beef, mushroom and onion meatballs are flavorful and pair perfectly with the creamy parmesan sauce and buttery toasted buns.
IF YOU LOVE THIS RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST AND FACEBOOK!
Meatball Sandwiches
Ingredients
- 1 ½ pounds 80/20 ground beef
- 1 cup diced mushrooms
- 1 cup diced onion
- 2 teaspoons minced garlic
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoons dried thyme
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
For the Creamy Parmesan Sauce:
- 3 tablespoons salted butter
- 3 tablespoons all purpose flour
- 2 cups heavy whipping cream
- ½ cup milk
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups finely grated parmesan cheese
For the Sandwiches:
- 6 Onion Buns
- 3 tablespoons salted butter
Instructions
- In a small bowl combine the thyme, oregano, garlic, rosemary, salt and pepper. Mix well with a fork or whisk.
- Add ground beef to a bowl.
- Mix in the seasonings, mushrooms, onions and garlic until well combined.
- Form into 1/3 pound meatballs and place on a lined baking sheet.
- Prepare a grill fire to 350° on a charcoal grill using hickory or pecan chunks for smoke flavor.
- Cook the meatballs over indirect fire with the grill closed 10 minutes.
- Turn the meatballs and continue to cook until internal temperature reaches 165°.
- Remove from grill to a platter or sheet pan. Cover loosely with foil.
- Make the parmesan cream sauce by melting butter in a pan. Whisk in flour.
- Cook over medium heat, whisking often, about 4- 5 minutes.
- Whisk in the heavy cream and milk until sauce thickens.
- Remove from heat. Add salt and pepper.
- Whisk in the grated parmesan cheese until smooth.
- Make the sandwiches: Butter the buns and toast under the broiler or on the grill.
- Slice meatballs in half.
- Spread parmesan sauce onto the bottoms of the buns. Top with meatball halves. Drizzle with additional parmesan sauce and add the top buns.
- Serve immediately.
Nutrition
These sandwiches were so good! My kids are requesting me to make it again!