We had a wonderful holiday and I will be cleaning up and putting everything away today. I really enjoy having the kids home for Christmas break. The boys always come in with ravenous hunger pangs and these Barbecue Meatball Subs will definitely be on the menu.
They have become the new favorite sandwich around our place. The barbecue sauce coats the meatballs and the Wisconsin Smoked Gouda will have your taste buds begging for more.
Honestly, the first couple of times I made these sandwiches I wasn't able to get a picture; the guys totally devoured them! Half way through eating one of the boys said, "Oh Mom you gotta blog these." I assured him that I would make them again and get a picture. The third time was the charm.
These are ideal in my book. I can feed all five of us with one pound of ground beef and they are so quick to put together. I love cooking meatballs in the oven instead of frying them. It is so much less mess and I can do something else while they bake.
My favorite side with these would be homemade mac and cheese or Rudy's Creamed Corn. You can also easily double the recipe for a crowd pleasing meal.
Barbecue Meatball Subs
- 1 pound lean ground beef
- 1 egg, beaten
- ¼ cup cracker or bread crumbs
- 2 tablespoons barbecue sauce
- 2 teaspoons roast beef seasoning or steak seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups barbecue sauce
- 6 hoagie buns
- 3 tablespoons butter, softened
- 2 cups Wisconsin Smoked Gouda, shredded
Preheat oven to 375 degrees.
In a large mixing bowl, add ground beef, egg, cracker crumbs, barbecue sauce, and seasonings. Mix together using your hands or a wooden spoon just until combined. Form into balls. I like to use my small cookie scoop, it helps keep them about the same size. Place on a foil lined baking sheet about an inch apart.
Bake for 20 minutes or until meatballs are browned. Remove from baking sheet into a large sauce pan.
Cover with remaining 2 cups of barbecue sauce and simmer until meatballs are well coated in barbecue sauce, about 10 minutes.
Meanwhile, spread butter onto each side of hoagie buns and toast slightly.
Layer meatballs onto bottoms of toasted buns and drizzle with extra barbecue sauce from the pan. Sprinkle each sandwich with cheese and place under broiler until cheese melts. Place top bun over each sandwich and serve.