tara’s bbq meatball subs

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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 5
Contributed by Tara Bench from Tara Teaspoon



  • 1 lb. ground meatloaf mix
  • 1 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large egg, beaten
  • 2 teaspoons yellow mustard
  • 6 tablespoons breadcrumbs
  • 1 teaspoons kosher salt


  • ½ cup barbecue sauce
  • 5 hero rolls, partially split lengthwise
  • 8 oz. sliced cheddar cheese
  • ½ cup french-fried onions, homemade or French's
  • ½ cup dill pickle slices


  • Preheat oven to 375°F. Line a sheet tray with foil.
  • In a large bowl combine 1 lb. ground meatloaf mix, 1 cup chopped onion, 2 cloves minced garlic, 1 beaten egg, 2 teaspoon yellow mustard, 6 tablespoons breadcrumbs and 1 teaspoon salt. Form into 20 1 ½-inch balls and place on the prepared sheet tray. Bake until cooked through, 20 to 25 min. Transfer cooked meatballs to a saucepan with ½ cup barbecue sauce and keep warm.
  • Fill 5 hero rolls with 8 oz. sliced cheddar and heat in the oven until melted, about 5 min. Top with meatballs and sauce, ½ cup French-fried onions and ½ cup pickles.


  • Use water or non-stick spray to keep your fingers from sticking as you form the meatballs.


  • Serve with french fries or a crisp green salad to complete the meal.


  • Protein: Swap meatloaf mix for any ground meat such as chicken, turkey, beef or pork.
  • Vegetarian: Use store-bought vegetarian meatballs.
  • Gluten Free: Use gluten-free breadcrumbs and select gluten-free rolls. Alternatively, serve over mashed potatoes.


  • Meatballs can be cooked, frozen and stored in an airtight container or zip top bag for up to 3 months.


Calories: 749kcal | Carbohydrates: 60g | Protein: 35g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 1580mg | Potassium: 437mg | Fiber: 3g | Sugar: 16g | Vitamin A: 568IU | Vitamin C: 3mg | Calcium: 391mg | Iron: 14mg