Meatball subs are a timeless comfort food. If you want a fun, hands-off twist, try Traeger Grilled Meatball Bread. This version uses a hollowed French bread loaf filled with melted mozzarella, topped with a seasoned ground beef meatball mixture, and finished directly on a pellet grill for smoky, melty results.
Traeger Grilled Meatball Bread
This grilled meatball loaf is inspired by popular grill-bread trends seen across social feeds. Instead of individual meatballs, seasoned ground beef is pressed onto hollowed French loaves layered over plenty of mozzarella, then grilled face-down until the meat reaches a safe internal temperature and the cheese has melted into the bread.
If you prefer other sausages or smoked links on the grill, this technique still works — but this recipe focuses on a simple ground beef meatball topping to keep the flavors familiar and the prep straightforward.
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Recipe Shopping List
Below are the ingredients you’ll need. Quantities and exact instructions are provided in the recipe card further down.
- French bread (loaf)
- Panko bread crumbs
- Egg
- Whole milk
- Mozzarella cheese, shredded
- Lean ground beef
- Dried oregano
- Dried basil
- Garlic powder
- Onion powder
- Salt and black pepper
- Marinara sauce (for dipping)
Try smoked meatballs as a variation for extra smoke flavor.
How to Make This Recipe (Overview)
This overview shows the main steps so you can see what’s involved at a glance. Follow the full instructions below when you cook.
- Preheat your pellet or other grill to 325°F. This moderate temperature ensures the meat cooks through without over-crisping the bread.
- Prepare the bread by halving the loaf and scooping a bit of the interior so there’s room for cheese and the meat topping. Divide the shredded mozzarella between the halves.
- Make the meat mixture by combining ground beef with panko, milk, egg, and seasonings (oregano, basil, garlic powder, onion powder, salt, and pepper). Press the seasoned meat over the cheese-stuffed bread.
- Grill the loaves meat-side down on the preheated grates. Cook 15–20 minutes or until the internal temperature of the meat reaches at least 160°F.
- Rest for a few minutes after removing from the grill so the cheese sets slightly and the fillings cool enough to handle.
- Slice and serve in manageable portions with warm marinara for dipping.
A simple homemade pizza-style sauce works great for dipping.
Recipe FAQ
No. The loaves are grilled long enough that the meat topping and the bread both reach safe temperatures. Use a reliable instant-read thermometer and ensure the meat reaches at least 160°F.
You can add finely chopped onions and bell peppers to the meat mixture or sprinkle red pepper flakes into the sauce or meat for extra heat. Customize the seasonings to match your taste.
More Recipes with Ground Beef
- Korean-style ground beef bowls
- Classic ground beef enchiladas
- Ground beef tacos
- Easy ground beef stroganoff
- Ground beef empanadas
- Beef quesadillas
Grilled Meatball Sub Bread
This grilled meatball sub loaf is a simple, crowd-pleasing recipe: a French loaf slightly hollowed and filled with mozzarella, topped with a seasoned ground beef mixture, then grilled meat-side down until cooked and melty.
Ingredients
- 1 loaf French bread
- 2 cups shredded mozzarella cheese
- 1 lb lean ground beef
- ¼ cup panko bread crumbs
- 2 tablespoons whole milk
- 1 large egg
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup marinara sauce (for serving)
Instructions
- Preheat your grill to 325°F.
- Halve the French bread loafs and scoop out some of the interior to make room for cheese and meat.
- Divide the shredded mozzarella between the bread halves.
- In a bowl, combine the ground beef with panko, milk, egg, oregano, basil, garlic powder, onion powder, salt, and pepper until evenly mixed.
- Press the seasoned meat mixture over the cheese on each bread half, forming an even layer.
- Carefully place the loaves meat-side down on the grill grates.
- Grill for 15–20 minutes, until the meat reaches an internal temperature of at least 160°F.
- Remove from the grill and let cool a few minutes. Slice into portions and serve with warm marinara for dipping.
Nutrition Information (per serving)
Calories: 748 • Total Fat: 26g • Saturated Fat: 11g • Cholesterol: 130mg • Sodium: 1917mg • Carbohydrates: 70g • Fiber: 4g • Sugar: 10g • Protein: 56g
Nutrition data is an estimate.
This grilled meatball bread is ideal for feeding a small group with minimal fuss. It’s adaptable—swap cheeses, add aromatic mix-ins, or finish with fresh herbs after grilling. The key is moderate heat and an instant-read thermometer to ensure the meat is safely cooked while the bread and cheese stay tender and delicious.