BBQ Meatball Subs

Prep Time	Cook Time	Total Time
20 min	25 min	45 min

How to Make BBQ Meatball Subs

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Preheat oven and prepare pan

Preheat your oven to 400°F and line a baking sheet with parchment paper or foil.
Lightly grease the parchment or foil so the meatballs do not stick while baking.
Mix the meatball base

In a large bowl, combine the ground beef, egg, breadcrumbs, milk, onion, and garlic.
Sprinkle in the beef bouillon powder, Tajin, salt, black pepper, smoked paprika, and garlic powder.
Use clean hands or a fork to gently mix until everything is evenly combined, without overworking the meat.

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Shape the meatballs

Scoop about one and a half tablespoons of mixture and roll it into a firm, even ball.
Place each meatball on the prepared baking sheet, leaving a little space between them for even cooking.
You should get around sixteen meatballs from one pound of beef, depending on how large you roll them.
Bake the meatballs

Bake the meatballs for 15 to 18 minutes, until cooked through and lightly browned on the outside.
Cut one open to check that no pink remains in the center before moving to the next step.
Coat meatballs in BBQ sauce

Transfer the hot meatballs to a clean saucepan or skillet and pour the BBQ sauce over them.
Simmer on low heat for 5 to 10 minutes, stirring gently, until the meatballs are well coated and glossy.

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Toast the sub rolls

Slice the sub rolls almost all the way through, keeping one long side attached like a hinge.
Spread the cut sides lightly with unsalted butter.
Toast the rolls in a skillet over medium heat or under the broiler until golden and crisp.
Assemble the BBQ meatball subs

Fill each toasted roll with several saucy meatballs, spooning extra BBQ sauce over the top.
Sprinkle the shredded cheddar cheese over the hot meatballs so it starts to melt right away.
Place the filled subs on a baking sheet and broil briefly until the cheese is fully melted and bubbly.
Serve hot, with napkins ready, because these subs are deliciously messy.

Substitutions

Ground beef -> ground turkey: Use 93% lean ground turkey for a lighter sub that still feels hearty and flavorful. Add an extra tablespoon of milk to keep the turkey meatballs tender and moist.
Cheddar cheese -> pepper jack cheese: Swap in shredded pepper jack for a spicier, slightly creamier melt that pairs nicely with smoky BBQ sauce. The extra kick works especially well if you already love the Tajin in the meatballs.
Sub rolls -> toasted garlic Texas toast: For a fun twist, pile the BBQ meatballs onto thick slices of garlic Texas toast instead of rolls. You get crunchy edges, buttery flavor, and a more open surface to catch all that sauce and cheese.

Tips

Mix meat gently for tender texture: Overworking the meat compacts the proteins, which makes meatballs tough, so stop mixing as soon as everything looks combined.
Use a scoop for even meatballs: A small cookie scoop or tablespoon helps portion the meat evenly, so every meatball cooks at the same rate.
Broil cheese briefly, not for long: Keep the subs under the broiler only a minute or two so the cheese melts without drying the rolls.
Warm sauce makes better flavor: Simmering the meatballs in BBQ sauce lets the seasoning in the meat blend with the sweet smoky sauce.
Butter-toast the rolls just before serving: Toast the rolls right before assembly so they stay crisp on the edges but soft enough to bite comfortably.

Energy	846	kcal
Protein	42	g
Total Fat	42	g
Carbohydrates	72	g
Dietary Fiber	3	g

FAQ

How do I keep the meatballs from turning out tough?: Use a gentle hand when mixing and shaping so the meat does not get tightly packed. Also, do not bake them much past done or they will start to dry out.
My meatballs fell apart in the oven, what went wrong?: They may have needed a bit more binder, so next time add a tablespoon more breadcrumbs. Make sure you pack each meatball firmly enough that it holds shape, without squeezing the life out of it.
Can I make these BBQ meatballs ahead of time?: Yes, bake the meatballs, cool them, and store them in an airtight container in the fridge for three days. Reheat them gently in BBQ sauce on the stove before building the subs, adding a splash of water if needed.
Can I use store-bought frozen meatballs instead?: You can, though the flavor will be less custom, so choose plain frozen meatballs without strong Italian seasoning. Bake or simmer them according to the package, then finish them in the BBQ sauce as written.
What side dishes go well with BBQ meatball subs?: Crisp coleslaw, simple green salad, or baked fries all balance the rich, saucy sandwiches nicely. You can also serve fresh corn on the cob for a classic backyard cookout style dinner.