Go Back

Grilled Meatball Sandwich Recipe

Warm, juicy meatballs simmered in rich marinara are tucked into toasted rolls and topped with melted mozzarella for a hearty, comforting sandwich. This grilled meatball sandwich is savory, satisfying, and perfect for an easy homemade lunch or dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 sandwiches
Course: Sandwich
Cuisine: Italian American
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 pound ground beef
  • 1/4 cup breadcrumbs
  • 1 egg
  • 2 tablespoons milk
  • 2 tablespoons grated parmesan cheese
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil
Sandwich Assembly
  • 1 cup marinara sauce
  • 4 sandwich rolls or sub rolls
  • 1 cup shredded mozzarella cheese
  • fresh parsley for garnish, optional

Equipment

  • Large Bowl
  • Large Skillet
  • Grill Pan

Method
 

  1. In a large bowl combine ground beef, breadcrumbs, egg, milk, parmesan cheese, garlic, salt, pepper, and Italian seasoning. Mix gently until just combined.
  2. Form the mixture into small meatballs, about 1 to 1.5 inches in size, keeping them as even as possible for consistent cooking.
  3. Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 8 to 10 minutes, turning often, until browned on all sides.
  4. Pour the marinara sauce into the skillet with the meatballs. Let them simmer for about 5 minutes until tender and well coated in sauce.
  5. Slice the sandwich rolls open and lightly toast them on a grill pan or skillet until golden and slightly crisp around the edges.
  6. Place several meatballs inside each roll and spoon extra marinara sauce over the top.
  7. Sprinkle mozzarella cheese over the meatballs and place the sandwiches back on the grill pan. Cover briefly so the cheese melts.
  8. Remove from heat, garnish with fresh parsley if desired, and serve warm.

Notes

Toast the rolls before assembling to help prevent sogginess. For best texture, avoid overmixing the meatball mixture and keep the meatballs small enough to fit neatly inside the rolls. You can also add provolone, crushed red pepper, or garlic butter for extra flavor.