Game Day Meatball Sub Bites (Printable)
Savory meatballs, marinara, mozzarella, and toasted bread combined on skewers for a flavorful bite.
# What You Need:
→ Meatballs
01 - 1 lb ground beef
02 - 1/4 cup fine dry breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 1/4 cup chopped fresh parsley
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Assembly
10 - 24 small cubes Italian or French bread (1-inch)
11 - 1 cup marinara sauce
12 - 24 mini mozzarella balls or cubes
13 - 2 tbsp olive oil
14 - 2 tbsp melted butter
15 - 1/2 tsp garlic powder
16 - 2 tbsp chopped fresh basil
17 - 24 wooden skewers
# How To Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine ground beef, breadcrumbs, Parmesan, egg, minced garlic, parsley, oregano, salt, and pepper in a large bowl. Mix until just combined without overworking.
03 - Form mixture into 24 small meatballs, approximately 1 inch in diameter. Place on prepared baking sheet.
04 - Bake for 15-18 minutes until browned and cooked through.
05 - Toss bread cubes with olive oil and garlic powder. Arrange on separate baking sheet and toast for 6-8 minutes, turning once, until golden and crisp.
06 - Heat marinara sauce in a small saucepan over low heat.
07 - Thread one toasted bread cube, one meatball, a mozzarella ball, and another bread cube onto each skewer.
08 - Arrange skewers on serving platter. Drizzle with melted butter and sprinkle with fresh basil. Serve warm with extra marinara sauce for dipping.
# Expert Tips:
01 -
- All the flavors of a classic meatball sub but you can eat them while standing up and holding a drink
- The toasted bread cubes soak up the meatball juices and become irresistible little croutons
02 -
- Do not overmix the meatball mixture or they will become tough and dense
- Toast the bread cubes until they are really crispy so they do not get soggy from the sauce
03 -
- Let the meatballs rest for a couple minutes after baking so they hold together better when threading
- Sprinkle a little extra Parmesan over the assembled skewers before serving for a salty finish