How to Make Sizzling Summer BBQ Meatball Subs

This Sizzling Summer BBQ Meatball Sub recipe is perfect for perfect for 4th of July cookouts, BBQ’s or picnics. It’s easy, kid-friendly, and uses a secret ingredient of #chefShamy garlic parmesan butter.

(Disclosure: This post is sponsored by Chef Shamy. All opinions are my own)

It’s Day 4 of #CookoutWeek 2018! Are you loving all of these great summer recipes? Oh my gosh-there are so many yummy eats-I don’t even know where to start. Thank goodness we have Pinterest to save them all together!

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Now on to today’s recipe…

Sizzling Summer BBQ Meatball Subs

My kids love meatballs. So, I wanted to make them something that combined the outdoor spirit of summer BBQ’s with something that we could make easily during our rainy Georgia evenings. The result—Sizzling Summer BBQ Meatball Subs!

The nice thing about this is you can make them in your oven (if it’s raining) or you could even flatten them a little and turn them into sliders and throw them on the grill! Either way is super yummy!
Like yesterday’s post Garlic Parmesan Roasted Asparagus and Red, White, and Blue Potatoes, the secret ingredient is using Chef Shamy’s Garlic Parmesan Butter. It’s so flavorful-it really adds nice subtle garlic notes without overpowering the burgers.

Right now, Chef Shamy is offering a coupon for 10% off your Amazon order. Use Code: 10BUTTER10 at checkout.

Note-This recipe is adapted from Chef Sabrina, of Dinner and Dessert. I substituted regular butter for Chef Shamy’s Garlic Parmesan butter when sautéing the onion and added 2 tablespoons of the Chef Shamy butter into the actual meat mixture just to make sure it was moist and flavorful. This post from Chef Sabrina has a lot of really great tips for cooking meatballs.

Note about tools: Most meatball recipes call for just mixing with your hands, and that will definitely work with this recipe as well. However, Chef Sabrina suggests using a stand mixer. The benefit being that the metal bowl will keep the ingredients cool and tender. My benefit: this Pescatarian mom didn’t have to touch all that raw meat.

Ingredients:

• 3 slices bread (I used 3 slices of sourdough)
• 1/3-2/3 cup milk
• 1/2 cup yellow onion, minced
• 4 tablespoons Chef Shamy Garlic Parmesan Butter (2 for sauteing the onions and 2 for the meat mixture)
• 2 pounds ground beef (I used 85/15 of grassfed beef)
• 2 large eggs
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon cracked black pepper
• 1 teaspoon Worcestershire Sauce
• 1 jar of your favorite BBQ sauce
• Hoagie rolls (1 per person)

Instructions:

1. Preheat oven to 450 degrees.
2. Break apart the bread, and add it to the bowl of your stand mixer.
3. Next, add the milk. Use a fork to make sure all the pieces of bread get covered nicely.
Note: (Chef Sabrina’s recipe calls for 1/3 cup milk but I found I needed 2/3 cup. So just see which one works best for you. )
4. Melt 2 tablspoons Chef Shamy Garlic Parmesan butter in a pan and add the minced yellow onions.
5. Cook them on medium low until translucent but not browned.
6. Remove from heat and let cool.
7. In your bowl with the milk soaked bread add the rest of the meatball ingredients including the cooked onions.
8. Mix it on low until the bread is broken apart and the meat is combined with the ingredients
9. Using a meatballer/ice cream scoop or your hands scoop them into balls about the size of a ping pong ball.
10. Lay them out on a cookie sheet or broiler pan.
11. Cook for 10-15 minutes, depending on size. Check to make sure they’re done before serving.
12. While the meatballs are cooking, heat a jar of your favorite BBQ sauce on the stove top at medium heat.
13. Spread some Chef Shamy Garlic Parmesan butter on your hoagie buns and toast for a few minutes.
14. Check the meatballs at 10 or 15 for doneness. (I cooked mine for 15 since mine were a bit large and I wanted them well-done for my kids). Once they’re ready, lay 2-3 on a hoagie roll and poor some BBQ sauce on top.
15. Serve with your Garlic Parmesan Asparagus and Red, White, & Blue Potatoes!

Bon Appetite!

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Don’t forget to check out these other great recipes of Day 4 of #Cookout Week!

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HI! I’m a Shana, self-proclaimed Media Mixologist, wife, and mom to two little girls. I love to mix up cocktails of crafts, recipes, wellness, family and business with just the right amount of sparkle to help you shine everyday. So, grab a glass, and let’s celebrate the cocktail of life!