One of Spencer’s favorite sandwiches is a meatball sub. 3 very simple ingredients piled on a bun makes him oh-so-happy. Anytime I make meatballs for spaghetti he always requests I make extra to ensure we can put subs on the menu that week. Which works for me, I can knock 2 meals out with one stone!
So when I was asking him what some of his favorite game day foods were we started chatting and he mentioned something about the infamous meatball sub. But when you think of game eats, a big sub with a healthy dose of marinara isn’t really ideal for a tailgate when you’re standing around and holding a plate.
However, if the sub was shrunk to the size of a slider with a ball of fresh mozzarella instead of melted cheese it just might be more manageable for those pregame festivities.
And so with that these meatball sub skewers were born. Everything Spenc loves about the sub but in a smaller form with a small dab of sauce on top. All the flavors are there; soft buttery bread, juicy Italian meatballs, creamy mozzarella and zesty marinara. All the ingredients are held together with a skewer and ready for goers by to snag one up and enjoy.
These are so simple and all the elements can be made ahead of time and assembled on site. The marinara can be served on the skewer or on the side to prevent everything from getting soggy. These are a fun game day eat, but also great for parties and appetizers. 4 ingredients and about 30 minutes is all you need to make these delicious and fun sub skewers.
Meatball Sub Skewers
Ingredients:
12 Slider buns
24 Meatballs, cooked
24 Fresh mozzarella balls, cherry size
Marinara sauce
24 Skewers
Directions:
Remove the tops and bottoms of the slider buns. Trim down to fit meatball, if desired.
Stack the mozzarella ball on top of the meatball and place on a piece of the bun. Place a skewer through the center of the stack to secure. Place on serving platter and repeat with remaining ingredients.
Serve with a side of marinara.
*If serving immediately you may top with a dab of marinara or place a scoop between the meatball and bun during the stacking process.
Recipe source: A Lynsey Original
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