Blackstone Mini Meatball Sub Bites
These little Meatball Sub Bites pack all the flavor of a meatball sub into something you can eat in two. Make your favorite sandwich into a handheld appetizer that everyone will be reaching for seconds of!
Blackstone Meatball Sub Bites
I love making these on the griddle because I can make a whole heap of them in about 20 minutes, but if you don't have a griddle you can always make them on the stovetop.
We season the meat with kosher salt and black pepper here, but if you want a shortcut, a shake of our OWYD SPG covers the salt, pepper, and garlic in one step.
The cheese melts under a dome for that stretchy, gooey top, and a bowl of warm marinara on the side is my favorite thing, ever. These are done in twenty minutes and gone even faster.
Why You'll Love This Recipe
- Ready In 20 Minutes - The whole batch comes together on the griddle in under half an hour, start to finish.
- Perfect For A Crowd - These are made for game days, tailgates, and any party where people want to grab and go.
- Easy Cleanup - Everything happens right on the griddle surface. No extra pans, no rolling meatballs by hand.
- Simple Swaps - Ground turkey, ground chicken, or a plant-based blend can all stand in for the beef and pork.
- Make-Ahead Friendly - Mix the meat the night before so all you have to do on party day is spread, griddle, and serve.
Try our Blackstone Balsamic BLT!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Lean Ground Beef - 85/15 or 90/10 works best here. Too lean and the bites dry out, too fatty and you'll get flare-ups on the griddle.
- Ground Pork - Adds richness and keeps everything tender. If you skip it, add a splash of olive oil or an extra egg so the leaner meat doesn't dry out.
- Italian Seasoning - A basic dried herb blend of oregano, basil, and thyme. Whatever Italian blend you already have on hand will work fine.
- Garlic - Fresh minced garlic gives the best flavor. If you're using the jarred kind, cut the amount back slightly.
- Onion - Mince it small so it blends into the meat instead of making it watery. Yellow or white onion both work.
- Kosher Salt - Seasons the meat mixture evenly. You could also swap this and the black pepper for a shake of our OWYD SPG if you want a shortcut.
- Black Pepper - Freshly cracked has more punch, but pre-ground works fine too.
- White Bread - Crust removed and soaked in milk, this acts as the binder that keeps the bites tender instead of dense. Panko works in a pinch, just cut back the milk slightly.
- Milk - Whole, 2%, or even a non-dairy milk all work. You just need enough to soften the bread.
- Egg - Helps bind everything together so it holds onto the pita while it cooks. Don't skip it.
- Marinara Sauce - Use your favorite jarred sauce or a homemade batch if you've got one ready. A thicker sauce dips better.
- Mini Pita Breads - Look for ones about 3 to 4 inches wide. Halved naan rounds or small slider buns work if pitas are hard to find.
- Shredded Mozzarella - Pre-shredded is fine. Provolone or an Italian blend both make good subs.
Try Blackstone Chicken Parmesan!
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Mix The Meat - Combine the ground beef, ground pork, garlic, onion, Italian seasoning, salt, and pepper in a large bowl.
- Add The Binder - Soak the bread in milk, then mix it into the meat along with the egg. Mix gently so the bites stay tender.
- Top The Pitas - Spread the meat mixture about ½ inch thick over each mini pita.
- Griddle And Flip - Cook the pitas meat-side down on a preheated Blackstone until a crust forms, then flip and group them together.
- Melt And Serve - Top with mozzarella, cover with a dome until melted, then serve hot with warm marinara for dipping.
Recipe FAQ
Yes. Mix the meatball base the night before and keep it covered in the fridge. Wait to assemble the pitas until you're ready to griddle them.
Wrap them tightly and refrigerate for up to 3 days. Reheat on the griddle or in a 350°F oven until warmed through.
These are best fresh off the griddle. Freezing isn't recommended since the pita and cheese don't hold up well after thawing.
Any large metal lid, bowl, or an upside-down foil pan will trap the heat and melt the cheese just fine.
Sort of, as long as the meatballs aren't pre-cooked. Flatten them into patties and press them onto the pita. The texture and seasoning will be a little different, but it'll still work in a pinch.
Serve This With...
More Appetizer Recipes
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Blackstone Meatball Sub Bites
These mini meatball sub bites are perfect for your next game day. Seasoned beef and pork get griddled right onto mini pitas, topped with melty mozzarella, and served with marinara for dipping.
Ingredients
Meatballs
- 1 pound lean ground beef
- ½ pound ground pork
- 1 tablespoon Italian seasoning
- 2 cloves garlic, finely minced
- ¼ cup finely minced onion
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 slice white bread, crust removed
- ⅛ cup milk
- 1 egg, lightly beaten
Everything Else
- 1 cup marinara sauce
- 16 mini pita breads
- 2 cups shredded mozzarella
Instructions
- Mix The Meat - In a large bowl, gently combine the ground beef, ground pork, Italian seasoning, minced garlic, minced onion, kosher salt, and black pepper.
- Add The Binder - In a separate bowl, soak the bread in the milk until fully absorbed. Add the soaked bread to the meat mixture along with the egg, and mix by hand until just combined. Don't overmix.
- Top The Pitas - Spread the meat mixture directly onto the mini pita breads, about ½ inch thick, until all of the pitas are covered. If you have extra meat mixture, fry up a few meatballs on the side or use extra pitas.
- Preheat The Griddle - Heat your Blackstone to medium heat.
- Warm The Marinara - Set a small pot on the griddle surface and add the marinara sauce, or warm it in the microwave if that's easier.
- Griddle The Bites - Place the pitas meat-side down onto the hot griddle and gently press down. Cook for 3 to 4 minutes, or until a nice crust forms on the bottom.
- Flip And Group - Flip the pitas over and gather them together on the griddle so they're touching each other.
- Melt The Cheese - Sprinkle the mozzarella on top, cover with a dome, reduce the heat to low, and cook another 3 to 4 minutes until the cheese is fully melted.
- Serve - Remove from the griddle and serve hot with the warm marinara for dipping.
Notes
- Don't overmix the meat mixture, or the bites will turn out dense instead of tender.
- Group the pitas together on the griddle before adding the cheese so the dome traps heat evenly.
- If you don't have a melting dome, any large metal lid or upside-down foil pan works.
Nutrition Information:
Yield: 8 Serving Size: 1 Amounts Per Serving: Calories: 774Total Fat: 27gSaturated Fat: 12gUnsaturated Fat: 15gCholesterol: 119mgSodium: 1576mgCarbohydrates: 79gFiber: 4gSugar: 6gProtein: 50gNutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
