Meatball Sub Sandwiches

Hot Dog Buns
Hot Dog Buns

These tender, perfectly seasoned meatballs are nestled in a gluten-free bun with marinara sauce and melted mozzarella.




  • 6 Canyon Bakehouse Hot Dog Buns
  • 6 Mozzarella Cheese Slices
  • Grated Parmesan, for topping
  • 12 Meatballs in Marinara Sauce


  • 8 oz. Ground Beef
  • 8 oz. Ground Pork
  • Salt and Pepper, to taste
  • 1 large egg, beaten
  • ¼ C. Gluten-free Bread Crumbs
  • 1/4 C. Grated Parmesan
  • 1 Tbsp. Worcestershire Sauce
  • ½ Tbsp. Dried Onion Flakes
  • 2 tsp. Italian Seasoning
  • 1/4 tsp. Garlic Powder
  • 2 Tbsp. Olive Oil
  • 2 C. Marinara Sauce



  1. Place the ground beef and ground pork in a mixing bowl. Season with salt and pepper.
  2. Add the egg and Worcestershire to the ground meats and combine.
  3. Add and the bread crumbs, grated parmesan, onion flakes, Italian seasoning and garlic powder. Fully incorporate into the mixture.
  4. Divide and hand roll the meatballs, about 1 ½ - 2 inches each.
  5. Heat the olive oil in a 3 qt. stock pot.
  6. Working in batches, slowly brown the meatballs on all sides. Cook until tension is felt in the center of each.
  7. With the last batch of meatballs, add the rest of the finished meatballs and marinara sauce to the pot and bring to a low simmer. Reduce the heat.
  8. Line up the buns on a serving platter and line each with a slice of mozzarella.
  9. Spoon 2-3 meatballs onto each bun and sprinkle with grated parmesan. Serve immediately.


Difficulty: Easy

Prep: 15 min

Cook: 15 min

Servings: 6