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)

Calories 649, 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

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