Meatball Subs
Meatball Subs are a crowd favorite sandwich recipe. There's never a problem getting the family around the dinner table with grilled meatball subs topped with homemade marinara sauce!
Servings: 8 sandwiches
Calories: 657kcal
Ingredients
For the Meatballs:
- 2 pounds lean ground beef
- 1 cup bbq sauce
For the Marinara Sauce:
- 1 ½ cups tomato sauce
- ¾ teaspoon fennel seeds
- ½ teaspoon granulated garlic
- ½ teaspoon kosher salt
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 1 ½ teaspoons brown sugar
For the Sandwiches:
- 8 hoagie buns
- 1 cup shredded mozzarella cheese
Instructions
- Prepare a grill fire to about 300° with pecan or hickory for smoke flavor.
- Mix ground beef and bbq sauce together and form into about 1 1/2 - 2 inch meatballs. A medium cookie scoop works perfect.
- Place meatballs on a grill pan and cook over indirect heat with the grill lid closed.
- Cook meatballs about 15- 20 minutes or until internal temperature reaches 165° internal temperature using a meat thermometer.
- Remove from grill and set aside.
- Make marinara sauce by adding tomato sauce, fennel seeds, garlic, salt, basil, oregano, thyme and brown sugar to a small saucepan. Cook over medium heat about 5 minutes or until heated through. Keep warm while you toast the sandwiches.
- Slice hoagie buns and place bottoms on a baking sheet.
- Top with meatballs, then shredded mozzarella.
- Place meatball subs and top buns over indirect heat on the grill and close the lid.
- Cook about 5- 8 minutes or until cheese is melted and top buns are toasted.
- Remove from grill.
- Top with marinara sauce and serve immediately.
Notes
Store leftover sandwiches wrapped in plastic wrap or foil in refrigerator up to 2 days.
Reheat wrapped in foil in a 350° oven for 15 minutes or until heated through.
Nutrition
Serving: 1g | Calories: 657kcal | Carbohydrates: 72g | Protein: 45g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Cholesterol: 108mg | Sodium: 1468mg | Fiber: 5g | Sugar: 18g