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

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

Greetings from Manhattan!

See, I wasn’t lying when I said my next recipe would be in NYC!

I return home this week though.

And then I’m never leaving Butters ever again.

Until Cape Town. In January. For another week.

But that’s another story for later.

Let’s just stick to these mini meatball subs for the time being.

Because they’re itty-bitty and so cute.

All you need are some dinner rolls. Homemade meatballs, which can be made ahead of time. Marinara sauce. And cheese. Obvi.

So why use anything else?

But anyway. I digress.

These subs.

It’s great for kids’ parties.

Game Day. Tailgating madness. Those busy weeknights since you can prepare the meatballs ahead of time.

You can also use store-bought frozen meatballs for an even quicker meal.

But don’t be fooled by the cuteness of these subs.

They’ll disappear quick!

 

Mini Italian Meatball Subs

Mini Italian Meatball Subs

Yield: 6 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Tender, melt-in-your-mouth (make-ahead!) meatballs stuffed into mini subs. Makes for easy serving, sharing and portion control!
5 stars (2 ratings)
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Ingredients

  • 6 3-inch dinner rolls, split
  • 1 ½ cups shredded mozzarella cheese
  • ¼ cup freshly grated Parmesan

For the meatballs

  • 8 ounces ground beef
  • 8 ounces ground pork
  • 1 large egg, beaten
  • ¼ cup Panko
  • ¼ cup freshly grated Parmesan
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon ground allspice
  • Pinch of nutmeg
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 cups marinara sauce

Instructions

  • 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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