Garlic butter meatball sub skewers are cheese-stuffed meatballs alternated with pizza dough pieces on wooden skewers, baked until golden and served with marinara. They deliver sub sandwich flavors in an easy-to-eat, shareable appetizer format.
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Shape your meatball mixture into 1-inch balls. Press a cube of mozzarella cheese into the center of each meatball and roll to seal it inside.
Unroll the refrigerated pizza dough and use a pizza cutter or knife to slice it into long strips, about 1-inch wide.
Carefully thread the meatballs onto the skewers, weaving a strip of pizza dough around and between each meatball. Aim for about 3 meatballs per skewer.
In a small bowl, combine the melted butter, garlic powder, and optional chopped parsley to make the garlic butter.
Place the assembled skewers on an air fryer tray or a baking sheet lined with parchment paper. Brush them generously with the garlic butter.
Air fry or bake at 400°F (200°C) for 12-15 minutes, or until the dough is golden brown and the meatballs are cooked through.
Remove from the heat, brush with any remaining garlic butter, and sprinkle with grated Parmesan cheese.
Serve immediately with warm marinara sauce for dipping.
Store cooled skewers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5–7 minutes or in the microwave for 1–2 minutes until warm.
wooden skewers (soaked) · baking sheet
Yes. The recipe calls for 1 lb meatball mixture or pre-made meatballs, so frozen or refrigerated meatballs work well and save prep time.
Soak wooden skewers in water for at least 30 minutes before threading and baking to minimize charring.
Yes. Thread meatballs and dough onto skewers up to 4 hours ahead, cover, and refrigerate. Brush with garlic butter just before baking.
Bake at 400°F (200°C) for 12–15 minutes until the pizza dough is golden brown and meatballs are cooked through.
Yes. Grill over medium heat for 10–12 minutes, turning occasionally, until dough is golden and meatballs are heated through.
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