Blackstone Meatball Subs

These incredible homemade meatball subs make an amazing sandwich! Cook these on the griddle and get eating!

Course Blackstone Griddle Recipes

Cuisine American

Keyword ground beef

Prep Time 30

Cook Time 20

Servings people

Calories 793kcal

Author Nicole Johnson

Equipment

Ingredients

Meatballs

2 pounds lean ground beef
1 teaspoon salt
½ teaspoon pepper
1 teaspoon minced garlic
½ teaspoon onion powder
1 egg
½ cup panko bread crumbs
¼ cup whole milk

Marinara

¼ cup olive oil
½ medium yellow onion finely minced
1 tablespoon minced garlic
28 ounce can San Marzano tomatoes
15 ounces tomato sauce
2 teaspoons Italian seasoning blend
½ teaspoons salt** see note!
¼ 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.

Nutrition