Blackstone Meatball Subs are a delicious, satisfying meal that’s SO easy to make! We are featuring incredible homemade meatballs, rich marinara sauce, and melty cheese all on toasted ciabatta buns. This recipe uses simple ingredients but turns them into something that will really impress your family and friends. These meatball subs are perfect for a hearty family dinner or a casual get-together. Make them on a Blackstone griddle and you can make enough for a whole crowd in no time!
Blackstone Meatball Subs
Blackstone Meatball Subs are a perfect meal for people who love a hearty sandwich packed with flavor. Our homemade meatballs are tender and juicy, thanks to a blend of lean ground beef, garlic, and breadcrumbs. The marinara sauce, made from San Marzano tomatoes and seasoned with Italian herbs, adds a rich, garlicky marinara flavor. I love using toasted ciabatta buns with melted parmesan and mozzarella for this recipe, but you can use whatever type of rolls your prefer and it’ll still be delicious.
Why you’ll love this dish…
- Flavorful Meatballs: Juicy and perfectly seasoned with garlic and onion.
- Rich Marinara Sauce: Made from premium San Marzano tomatoes.
- Cheesy Goodness: Topped with melted parmesan and mozzarella.
- Toasted Ciabatta Buns: Adds a perfect crunchy texture.
- Easy to Make: Simple steps for a delicious meal.
60+ Incredible Blackstone Recipes
Blackstone Meatball Subs shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Lean Ground Beef
- Salt
- Pepper
- Minced Garlic
- Onion Powder
- Egg
- Panko Bread Crumbs
- Whole Milk
- Olive Oil
- Yellow Onion
- San Marzano Tomatoes
- Tomato Sauce
- Italian Seasoning Blend
- Sugar (optional)
- Ciabatta Buns
- Butter
- Shredded Parmesan Cheese
- Shredded Mozzarella
More Blackstone Recipes here!
How to make Meatball Subs on the Blackstone Griddle
Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.
- Prepare the Meatballs: Mix ground beef, spices, garlic, egg, breadcrumbs, and milk. Form into 2-inch balls.
- Make the Marinara Sauce: Sauté onion and garlic, add tomatoes and seasoning, simmer for 20 minutes.
- Cook the Meatballs: Preheat the Blackstone, brown the meatballs, cover with a dome, and cook until done.
- Toast the Buns: Butter and toast ciabatta buns, then press into melted parmesan on the griddle.
- Assemble the Subs: Place meatballs on buns, top with marinara and mozzarella, cover and cook until cheese melts.
Use some Homemade Marinara Sauce!
FAQ
How do I store leftover meatball subs?
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Keep the buns separate to prevent them from getting soggy.
How do I reheat meatball subs?
Reheat meatballs and sauce in a saucepan over medium heat until warmed through. Toast the buns separately in the oven or on the griddle.
Can I make the meatballs ahead of time?
Yes, you can prepare and refrigerate the meatballs a day in advance. Cook them just before serving for the best texture and flavor.
What can I substitute for ciabatta buns?
You can use hoagie rolls, baguettes, or any sturdy bread that can hold the meatballs and sauce.
Try our Traeger Meatball Sub Casserole!
Serve this with…
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Blackstone Meatball Subs
Ingredients
Meatballs
- 2 pounds lean ground beef
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon minced garlic
- 1/2 teaspoon onion powder
- 1 egg
- 1/2 cup panko bread crumbs
- 1/4 cup whole milk
Marinara
- 1/4 cup olive oil
- 1/2 medium yellow onion finely minced
- 1 tablespoon minced garlic
- 28 ounce can San Marzano tomatoes
- 15 ounces tomato sauce
- 2 teaspoons Italian seasoning blend
- 1/2 teaspoons salt** see note!
- 1/4 teaspoon sugar optional
Everything Else
- 1 tablespoon olive oil
- 6 ciabatta buns
- 6 tablespoons butter
- 1 cup shredded parmesan cheese
- 3 cups shredded mozzarella
Instructions
- Combine all of the meatball ingredients and mix together until they are evenly distributed through the meat. Don’t overmix.
- Roll into balls about 2 inches in diameter. Cover and refrigerate until ready to cook.
- Add olive oil and minced yellow onion to a sauce pan. Sauté for 4-5 minutes and add the garlic. Stir for a minute before adding the tomatoes, tomato puree, Italian seasoning blend, and salt (to taste, see notes.) Add the sugar, if using.
- Bring the mixture up to a simmer over low to medium-low heat. Cook for 20 minutes.
- Preheat your Blackstone over low heat. Lightly oil the griddle.
- Place the meatballs down on the griddle. Smash down a bit so more of the meatball has contact with the griddle. You want them to still be about an inch thick.
- Brown on both sides.
- Cover the meatballs with a large dome lid and continue to cook for another 5-10 minutes, or until the internal temperature reaches 165°F.
- While the meatballs cook, butter and toast off your buns.
- Next, place 1/3 cup of shredded parmesan on the griddle. Immediately put the toasted bun tops on top of the parmesan and press down. Let the cheese melt, then remove the buns with the melted cheese to a holding tray.
- Remove the dome from the meatballs. Group them into 4s and pour about 1/4-1/3 cup of marinara over the top of the meatballs. Top with 1/2 cup of shredded mozzarella cheese. Put the dome back on and let cook for another 5 minutes.
- Using a large spatula, move the meatballs onto the toasted buns.
- Enjoy hot with extra marinara for dipping.
