Best BBQ Meatball Subs: Irresistible Flavor for Every Picnic
Homemade tangy sauce and juicy bites come together for a next-level comfort meal.
BBQ Meatball Subs: The Ultimate Comfort Food Upgrade
If there’s one meal that never fails to please a crowd—whether it’s a summer picnic or a cozy winter supper—it’s the humble meatball sub. But what if you took it a step further? Enter the BBQ Meatball Sub: juicy beef meatballs baked to perfection, tossed with a tangy homemade BBQ sauce, and tucked into a toasty roll with melted cheddar and crisp pickles. This recipe offers the perfect balance of savory, smoky, and sweet—guaranteed to make any meal memorable.
Why BBQ Meatball Subs Stand Out
- Bold BBQ Flavor: The homemade sauce features ketchup, vinegar, sugar, Worcestershire, and a touch of hot sauce—a delicious twist on classic marinara.
- Family-Friendly: The simple, approachable steps and familiar ingredients make this recipe a hit with all ages.
- Perfect for Gatherings: Build-a-sub format offers flexibility for picky eaters and hearty appetites alike.
- Easy Prep & Make-Ahead: Prepare the meatballs in advance and reheat for quick assembly at meal time.
Ingredients: What You’ll Need
For the Meatballs
- Cooking spray
- 1½ lb. ground beef (80/20 recommended for juiciness)
- ¾ cup quick-cooking oats
- ½ cup milk
- 1 large egg, lightly beaten
- ½ small onion, minced
- 1½ tsp. kosher salt
- Black pepper, to taste
For the Homemade BBQ Sauce
- 1 Tbsp. salted butter
- ½ small onion, minced
- 1 cup ketchup
- 3 Tbsp. distilled white vinegar
- 2 Tbsp. granulated sugar
- 2 Tbsp. Worcestershire sauce
- Dash of hot sauce (such as Tabasco)
For Assembly
- 6 hero rolls (split lengthwise, similar to hoagie or sub rolls)
- 12 slices cheddar cheese
- Pickle slices (bread & butter or dill, to your taste)
- Potato chips, for serving
Step-By-Step Directions
Preparing the Meatballs
- Preheat: Set your oven to broil and prepare a baking sheet with foil; coat it with cooking spray to prevent sticking.
- Mix: In a medium bowl, combine ground beef, oats, milk, egg, minced onion, salt, and plenty of black pepper. Mix gently (your hands work best!) until everything is evenly distributed but the mixture isn’t overworked.
- Shape: Roll the mixture into 18 equal-sized meatballs (about ¼ cup each). Arrange them evenly spaced on the prepared baking sheet.
- Broil: Place the tray under the broiler and cook for about 6 minutes. Flip each meatball (they should easily release from the foil at this point), then broil for another 5 minutes, or until brown and firm.
Making the BBQ Sauce
- Sauté: While the meatballs broil, melt butter in a large skillet over medium heat. Add minced onion and sauté for about 2 minutes, until softened and fragrant.
- Simmer: Stir in ketchup, vinegar, sugar, Worcestershire sauce, and a generous dash of hot sauce. Bring to a simmer and cook, stirring frequently, until the sauce thickens and becomes glossy (about 5 minutes).
- Coat Meatballs: Gently add the cooked meatballs to the skillet. Toss to coat all sides in the sauce and keep warm over low heat until ready to assemble the subs.
Toasting the Rolls and Assembling the Subs
- Prepare the Rolls: Discard the used foil from the baking sheet. Place split hero rolls, cut-side up, on the sheet.
- Cheese It: Lay two slices of cheddar in the center of each roll (letting them overlap slightly).
- Broil: Place the sheet back under the broiler for 1–2 minutes, just until the cheese is bubbling and melted (keep a close eye to prevent burning!).
- Fill: Spoon 3 meatballs into each roll. Drizzle with extra BBQ sauce from the pan and top with several pickle slices.
- Serve: Plate immediately with a generous handful of potato chips alongside for crunch.
Expert Tips for Perfect Meatball Subs
- Don’t Overmix: Overhandling the meatball mixture leads to tough meatballs. Combine ingredients gently.
- Uniform Size Matters: Rolling the meatballs to equal size ensures even cooking.
- Watch the Broiler: Broiling happens fast. Set a timer and check frequently to avoid over-browning.
- Customize: Use sharp cheddar, smoky gouda, or pepper jack for a twist. Swap out hero rolls for hoagie or bakery subs for heartier sandwiches.
- Make-Ahead: Broiled meatballs can be refrigerated up to two days ahead. Reheat gently in sauce before assembling subs.
What others are reading
Variations and Serving Ideas
- Spicy Kick: Increase the hot sauce, or add chopped pickled jalapeños on top for extra heat.
- Classic Italian: Replace BBQ sauce with tomato marinara for a traditional meatball sub.
- Vegetarian Option: Substitute the beef with a plant-based meat alternative. Use quick oats and egg replacers if needed.
- Party Platter: Serve mini versions with slider rolls for a party-friendly appetizer.
- Family Dinner: Pair with coleslaw, potato salad, or a crisp green salad to round out the meal.
Nutritional Overview (Per Sub, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 520 |
| Protein | 28g |
| Fat | 21g |
| Carbohydrates | 54g |
| Sodium | 1130mg |
*Values may vary depending on bread and cheese selection.
Frequently Asked Questions (FAQs)
Q: Can I prepare the meatballs in advance?
A: Yes, you can make the meatballs a day ahead. Store them covered in the refrigerator and gently reheat in the sauce before assembling the subs.
Q: What type of rolls are best for this recipe?
A: Soft, sturdy hero or hoagie rolls work best. They hold up to the juicy meatballs and sauce without falling apart.
Q: Can I freeze the meatballs?
A: Yes. After broiling, let them cool completely, then freeze in an airtight container. Reheat in BBQ sauce when ready to serve.
Q: What’s the best cheese for BBQ Meatball Subs?
A: Sharp cheddar melts nicely, but you can try Colby jack, provolone, or pepper jack for a different flavor profile.
Q: How can I make these gluten-free?
A: Substitute gluten-free oats and use gluten-free sub rolls. Always check ingredient labels for hidden sources of gluten.
Serving Suggestions and Sides
BBQ Meatball Subs are hearty enough to stand alone, but these sides make for a truly satisfying spread:
- Potato chips (classic pairing for crunch)
- Dill pickle spears or bread & butter pickles
- Creamy coleslaw
- Fresh green salad with zesty vinaigrette
- Baked beans or macaroni salad for larger gatherings
Tips for Leftovers
- Refrigerate: Store leftover meatballs and sauce in an airtight container up to 3 days.
- Reheat: Warm gently on the stovetop, adding a splash of water if the sauce thickens too much.
- Transform: Serve leftover meatballs over rice, pasta, or stuffed into a baked potato for a quick weeknight meal.
Final Thoughts
Whether you’re serving a hungry family or hosting friends for game day, BBQ Meatball Subs are a guaranteed crowd-pleaser. The combination of savory meatballs, tangy barbecue sauce, gooey cheese, and crisp pickles captures the spirit of indulgent comfort food. Best of all, they’re simple to make and endlessly customizable. Get ready to make this recipe a part of your regular rotation—it just might become your new favorite sandwich.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a35928951/bbq-meatball-subs-recipe/
- https://www.youtube.com/watch?v=xcdGz59DemQ
- https://www.thepioneerwoman.com/food-cooking/recipes/a11723/bbq-meatballs-comfort-food-to-the-max/
- https://www.thepioneerwoman.com/food-cooking/recipes/a42435094/meatball-sub-recipe/
- https://www.youtube.com/watch?v=cdMGnOR3CsY
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