Garlic Butter Meatball Sub Skewers are a handheld twist on classic meatball subs, featuring mozzarella-stuffed meatballs wrapped with pizza dough and finished with a savory garlic butter glaze. They're baked until golden and served with marinara for dipping.
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Preheat your oven to 400°F (200°C). If using wooden skewers, soak them in water for 10 minutes to prevent burning.
In a bowl, combine the ground meat, breadcrumbs, and egg. Mix until just combined, then shape into approximately 24 small meatballs.
Press a cube of mozzarella cheese into the center of each meatball and roll to enclose the cheese completely.
Unroll the pizza dough and use a pizza cutter to slice it into long, thin strips, about 1-inch wide.
Carefully thread 3 meatballs onto each skewer, weaving a strip of pizza dough around and between each meatball.
Place the prepared skewers on a baking sheet or rack.
In a small bowl, mix together the melted butter, minced garlic, and chopped parsley to create the garlic butter.
Brush the dough and meatballs generously with the garlic butter.
Bake for 15-20 minutes, or until the dough is golden brown and the meatballs are cooked through.
Remove from the oven and brush with any remaining garlic butter.
Sprinkle with grated Parmesan cheese and serve immediately with warm marinara sauce for dipping.
Store cooled skewers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 8–10 minutes until warmed through.
metal or wooden skewers
Wrap the ground meat completely around each mozzarella cube and seal the seams well. Chill the meatballs for 15 minutes before threading onto skewers to help them hold their shape.
Yes. Provolone, fontina, or white cheddar work well. Use cheese that melts smoothly and won't leak out during baking.
Metal skewers or soaked wooden skewers both work. Metal skewers conduct heat evenly; soak wooden ones for 30 minutes to prevent burning.
Bake until the pizza dough is golden brown and an instant-read thermometer inserted into a meatball (not the cheese) reads 160°F.
