Smashed Meatball Subs

Name: Smashed Meatball Subs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Italian-American
Ingredients: 1/4 cup onion, finely chopped; 1 large egg; 2 tbsp half-and-half; 1/4 cup grated Parmesan cheese; 1/2 cup Italian breadcrumbs; 1 lb ground beef; 1 tsp salt; 1/2 tsp black pepper; 1 tsp garlic powder; 2 sub rolls, split lengthwise; 1 tbsp olive oil; 1/2 cup marinara sauce; 1 cup shredded mozzarella cheese

Smashed Meatball Subs skip the rolling step entirely—seasoned ground beef is spread directly onto split sub rolls and seared on a griddle for a fast, mess-free sandwich that cooks in minutes.

🌍Italian-American 🏷️Meatball sub 🏷️Sandwich 🏷️Smashed meatball 🏷️Ground beef Mozzarella

🏷️

🏷️Weeknight dinner

-0:00

allrecipesonTikTok

Total

20 min

Servings

2

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by allrecipes

-0:00

allrecipesonTikTok

Ingredients

1/4 cup onion, finely chopped
1 large egg
2 tbsp half-and-half
1/4 cup grated Parmesan cheese
1/2 cup Italian breadcrumbs
1 lb ground beef
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
2 sub rolls, split lengthwise
1 tbsp olive oil
1/2 cup marinara sauce
1 cup shredded mozzarella cheese

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Instructions

1
In a large bowl, combine the finely chopped onion, egg, half-and-half, grated Parmesan cheese, and breadcrumbs. Mix well.
2
Add the ground beef to the bowl. Season directly on top of the meat with salt, pepper, and garlic powder.
3
Using your hands, gently mix all the ingredients together until just combined. Do not overmix.
4
Spread the meatball mixture evenly onto the cut side of each split sub roll.
5
Heat olive oil on a griddle or in a large skillet over medium-high heat.
6
Place the sub rolls meat-side down onto the hot griddle. Press down gently to ensure good contact.
7
Cook for 3-4 minutes, until the meat is browned and cooked through.
8
Flip the subs and place them on a baking sheet, cooked meat-side up.
9
Spread a layer of marinara sauce over the cooked meat, then top generously with shredded mozzarella cheese.
10
Place the baking sheet under the broiler for 1-2 minutes, or until the cheese is melted, bubbly, and lightly browned.
11
Remove from the oven. You can fold the halves together to create a sandwich or serve open-faced. Slice and enjoy immediately.

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Tips & Notes

Pro tips

Mix the meat gently and avoid overmixing—this keeps the texture tender rather than dense and rubbery.
Press the meat mixture firmly onto the roll with a spatula while it sears; this creates good contact with the griddle and locks the meat in place.
Add marinara and cheese after the meat is cooked through; allow the cheese to melt fully on the griddle for 1–2 minutes before serving.
Use a griddle or large skillet over medium-high heat for even cooking and to fit both rolls at once.

Substitutions

Italian breadcrumbs → panko (creates crispier exterior) or crushed crackers
Half-and-half → whole milk or heavy cream (adjust quantity slightly)
Marinara → pizza sauce or pesto (changes flavor profile slightly)
Mozzarella → provolone or fontina (shifts flavor but maintains melt quality)

Storage & make-ahead

Store cooked subs wrapped in foil in the refrigerator up to 3 days; reheat gently in a 325°F oven for 10–12 minutes to avoid drying out the meat.

Equipment

griddle or large skillet · meat thermometer (optional but recommended)

Common Questions

Why spread the meat instead of forming meatballs?

Spreading the seasoned mixture directly on the roll ensures even cooking, faster searing, and eliminates the meatballs rolling or falling apart during cooking.