Mini Meatball Subs



15 min


45 min


4 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.


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.

Nutrition (per serving)

  • Calories
  • 649,
  • Protein
  • 41 g,
  • Carbohydrates
  • 55 g,
  • Fat
  • 27 g,
  • Fibre
  • 3 g,
  • Sodium
  • 1456 mg.

Photo by Andrew Grinton.