Mini Meatball Subs

    • Prep Time15 mins
    • Total Time45 mins
    • Makes4 Servings
Mini Meatball Subs

Photo: Andrew Grinton

Save some of the meatballs from pasta night and stick them in a sub bun. They're perfect for taking in a school lunch the next day.


  • 2 tbsp olive oil, divided

  • 1 cup finely chopped yellow onion

  • 1 lb extra lean ground beef

  • 1/3 cup fresh bread crumbs

  • 1/4 cup grated Parmesan

  • 1 large egg

  • 1 tbsp ketchup

  • 1/2 tsp chopped thyme

  • 1/2 tsp salt

  • black pepper

  • 2 tsp chopped garlic

  • 1 680 mL bottle strained Italian tomatoes, (passata)

  • 1 tbsp chopped basil

  • 4 crusty Italian buns

  • 4 slices mozzarella, or provolone

  • 2 cups baby arugula, (optional)


  • Heat 1 tbsp olive oil in a large frying pan on mediumhigh. Add onions and sauté for 4 min or until lightly golden. Scrape onto a plate. Reserve pan.

  • Combine ground beef, bread crumbs, Parmesan, egg, ketchup, thyme, salt, pepper and half of the sautéed onions in a large bowl and mix well. Form mixture into 1-in. meatballs.

  • Return pan to medium-high heat. Add remaining 1 tbsp oil, then add meatballs and sear for 4 to 5 min or until browned. Remove from pan and set aside. Drain all but 1 tbsp fat from pan, add garlic and sauté for 30 sec.

  • Add remaining sautéed onion, strained tomatoes, basil and sugar, bring to a simmer and cook for 5 min to combine flavours.

  • Return meatballs and any juices that have gathered to pan, lower temperature to medium and simmer for 15 min or until sauce has thickened and meatballs are cooked through.

  • To eat right away, cut buns in half lengthways, spoon in meatballs and sauce, top with a slice of cheese and a handful of baby arugula, if desired.

Nutrition (per serving)

Protein 41g, Carbohydrates 55g, Fat 27g, Fibre 3g, Sodium 1456mg.


Soup isn’t the only hot meal you can keep in a Thermos. Warm up your family with these tasty saucy meatballs. Piled into crusty rolls with cheese and greens, they make a satisfying meal.

Photo by Andrew Grinton. 

This article was originally published on Feb 01, 2018