Blackstone Meatball Subs are a hearty, flavorful sandwich that’s easy to prepare on a griddle. This version features tender homemade meatballs, a rich marinara, and a perfect layer of melted cheese on toasted ciabatta rolls—ideal for weeknight dinners, backyard gatherings, or any time you want a comforting, satisfying meal.
Blackstone Meatball Subs
These Blackstone Meatball Subs combine juicy, well-seasoned meatballs with a garlicky, herb-forward marinara and two types of cheese for depth and pull. The meatballs stay tender thanks to a simple mix of lean ground beef, egg, breadcrumbs and a splash of milk. The marinara is simmered from whole tomatoes with onion, garlic and Italian seasoning so it tastes homemade and robust. Toasted ciabatta adds crunch, while melted parmesan and mozzarella make every bite indulgent.
Why you’ll love this dish
- Well-seasoned meatballs that stay tender and juicy.
- Full-bodied marinara made from whole tomatoes and Italian herbs.
- Two cheeses—parmesan for savory crust and mozzarella for melt.
- Toasted ciabatta provides a sturdy, crunchy base for saucy meatballs.
- Griddle-friendly recipe developed for use on a Blackstone or similar flat top.
Recipe Shopping List
Here’s what to pick up so you can make these meatball subs. Quantities and exact measurements are listed in the recipe card below.
- Lean ground beef
- Salt and pepper
- Minced garlic
- Onion powder
- Egg
- Panko breadcrumbs
- Whole milk
- Olive oil
- Yellow onion
- San Marzano tomatoes (canned)
- Tomato sauce
- Italian seasoning
- Optional sugar
- Ciabatta buns
- Butter
- Shredded parmesan cheese
- Shredded mozzarella
How To Make This Recipe
Below is a concise overview of the cooking process. For best results, follow the full instructions in the recipe card after you read this summary.
- Mix the meatballs: Combine ground beef with egg, crumbs, milk, garlic, onion powder, salt and pepper; form into 2-inch balls and chill briefly.
- Simmer the marinara: Sauté onion and garlic in olive oil, add tomatoes, tomato sauce and Italian seasoning, then simmer until flavors meld.
- Brown and finish the meatballs: Cook the meatballs on a preheated griddle, browning both sides, then cover to finish until cooked through.
- Toast and cheese the buns: Butter the ciabatta, press the tops onto shredded parmesan on the griddle for a crispy cheesy layer, then assemble with meatballs, marinara and mozzarella.
Recipe FAQ
Serve This With
- Garlic bread sticks
- Caesar salad
- Grilled asparagus
More Blackstone Recipes
- Blackstone Griddle Bacon Cheese Omelet
- Blackstone Fish Tacos with Peach Salsa
- Blackstone Shrimp Fajitas
Blackstone Meatball Subs — Recipe Card
Yield: 6 people
These homemade meatball subs are perfect for cooking on a griddle. Brown the meatballs, finish them under a dome, and assemble with toasted ciabatta, parmesan and melted mozzarella for classic deli-style flavor at home.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients
Meatballs
- 2 pounds lean ground beef
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon minced garlic
- ½ teaspoon onion powder
- 1 egg
- ½ cup panko bread crumbs
- ¼ cup whole milk
Marinara
- ¼ cup olive oil
- ½ medium yellow onion, finely minced
- 1 tablespoon minced garlic
- 28 ounce can San Marzano tomatoes
- 15 ounces tomato sauce
- 2 teaspoons Italian seasoning
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon sugar (optional)
Everything Else
- 1 tablespoon olive oil (for griddle)
- 6 ciabatta buns
- 6 tablespoons butter
- 1 cup shredded parmesan cheese
- 3 cups shredded mozzarella cheese
Instructions
- In a large bowl, combine the ground beef, salt, pepper, minced garlic, onion powder, egg, panko crumbs and whole milk. Mix gently until ingredients are evenly distributed; avoid overmixing.
- Form the mixture into meatballs about 2 inches in diameter. Cover and refrigerate while you prepare the sauce and heat the griddle.
- For the marinara: heat ¼ cup olive oil in a saucepan over medium heat. Add the minced onion and sauté 4–5 minutes until softened. Add the garlic and cook a minute more.
- Add the canned tomatoes, tomato sauce, Italian seasoning and salt. Use a spoon to break up the tomatoes if needed. Add sugar if desired. Bring to a gentle simmer and cook for about 20 minutes to concentrate the flavors.
- Preheat your Blackstone or flat-top griddle over medium-low. Lightly oil the surface.
- Place the meatballs on the griddle and press down lightly so they contact the surface; you want them roughly an inch thick for even browning. Brown on both sides.
- Cover the meatballs with a dome or lid and continue cooking 5–10 minutes, or until the internal temperature reaches 165°F (74°C) and the centers are cooked through.
- While the meatballs finish, butter the ciabatta buns and toast them on the griddle until golden.
- Sprinkle about ⅓ cup shredded parmesan on the griddle, press the toasted bun tops onto the cheese and let it melt to form a crispy, cheesy top. Remove and set aside.
- Group the cooked meatballs together, spoon about ¼–⅓ cup marinara over each cluster, and top with about ½ cup shredded mozzarella. Cover again and let the cheese melt, about 3–5 minutes.
- Transfer the meatballs to the prepared buns using a wide spatula. Serve hot with extra marinara on the side for dipping.
Nutrition Information (per serving)
Calories: 793 | Total Fat: 42g | Saturated Fat: 18g | Trans Fat: 1g | Unsaturated Fat: 21g | Cholesterol: 189mg | Sodium: 2183mg | Carbohydrates: 44g | Fiber: 4g | Sugar: 8g | Protein: 60g