Day 22: Meatball Sub

Meatball sub sandwich with peppers and onions

Every time I make a meatball sub I question whether or not it will be worth the mess. And then when I sit back with a happy belly I think “Yep. Totally worth the mess.” 

Meatball Sub

Recipe by Dee


  • The Meatballs
  • 8 oz. ground beef

  • 1/4 cup bread crumbs

  • 1 clove garlic, crushed

  • 1 large egg yolk

  • 1 tbsp. soy sauce

  • 1 tsp. sesame seed oil

  • 1 tsp. ground ginger

  • 1/2 tsp. fine sea salt

  • The Sub
  • 6 meatballs

  • 1/3 cup BBQ sauce

  • 4 snack peppers, cut into 1/4 inch slices

  • 1/2 yellow onion, cut into 1/4 inch slices

  • 1 hoagie roll

  • Fine sea salt

  • Grapeseed oil


  • The Meatballs
  • Place all of the ingredients into a medium mixing bowl and mix until just combined, then divide the meat into 1 ounce portions. Store in the fridge in an airtight container until you are ready to use them.
  • The Sub
  • Place a 1.5 quart dutch oven over medium heat. Once it is hot, add 6 meatballs to the pan. Sear on one side for 1 to 2 minutes or until the bottoms have browned and then flip again, searing for 1 to 2 minutes. Add the BBQ sauce and 1/4 cup of water to the dutch oven, stir a few times, cover, and lower the heat to low. Cook for 10 minutes or until cooked through.
  • While the meatballs are simmering, place a 10 inch stainless steel skillet over medium heat. Once the skillet in hot, add just enough grapeseed oil to coat the bottom of the skillet, then add the sliced peppers, onion, and a pinch of salt. Cook for 4 to 5 minutes, stirring every minute or so, or until the veggies have softened but are still slightly crisp. Remove from the heat and set aside.
  • Uncover the meatballs and raise the heat to medium high. Bring to a simmer and cook, stirring frequently, until the sauce has thickened and coats the meatballs, about 2 to 3 minutes. Remove from the heat and set aside.
  • Cut the hoagie roll open and add the meatballs, then top with the peppers and onions and enjoy!

Want to try making your own sauce?

Try this Japanese inspired BBQ sauce here!


  • If you don’t have bread crumbs but you do have bread, place a few slices in an oven set to 350 F or 176 C for 10-15 minutes or until dried out and crisp. Break up the slices to breadcrumbs in a blender or food processor  and store at room temperature in an airtight container.
  • If you don’t want to make the meatballs, feel free to buy your favorite type instead. Same with the BBQ sauce.
  •  Be careful with the amount of salt you add to the veggies. They should be flavorful but not salty.
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