Go Back
Meatball Subs on a Stick Recipe
Ben Carraoli

Meatball Subs on a Stick Recipe

I recently tried making these meatball subs on a stick, and honestly, they turned out to be one of the most fun recipes I’ve made in a while. I love how they combine the classic comfort of a meatball sub with a playful, party-friendly twist.
Print Recipe Pin Recipe
Total Time 35 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 20 –24 cooked meatballs – Use homemade or high-quality store-bought; juicy meatballs give the best flavor
  • 1 baguette or sub rolls – Slightly crusty bread works best to hold structure on the stick
  • 1½ cups marinara sauce – Go for a thick rich sauce so it clings well to the meatballs
  • 1½ cups mozzarella cheese cubed or shredded – Freshly cut cubes melt better and hold shape
  • 2 tablespoons butter melted – Adds richness and helps toast the bread pieces
  • 1 teaspoon garlic powder – Enhances that classic sub flavor without overpowering
  • 1 teaspoon Italian seasoning – Brings a balanced herb flavor to the dish
  • Fresh parsley chopped – Adds color and freshness as garnish
  • Wooden skewers – Soak briefly if baking to prevent burning

Method
 

  1. Start by cutting your bread into bite-sized cubes, making sure they’re sturdy enough to hold on skewers. I like to use slightly stale bread because it holds up better during baking. Also, cut your mozzarella into similar-sized cubes for even layering.
  2. Make sure your meatballs are fully cooked before assembling. You can use leftovers or freshly made ones, but they should be warm and juicy. Keeping everything ready makes assembly smooth and quick.
  3. In a small bowl, mix melted butter with garlic powder and Italian seasoning. This mixture gives the bread a rich, savory flavor. I always brush it generously to ensure every bite is flavorful.
  4. This step really enhances the overall taste. The butter helps toast the bread beautifully while adding a subtle crisp texture that contrasts with the soft meatballs and cheese.
  5. Now comes the fun part—layering! Start with a piece of bread, then a meatball, followed by a cube of cheese. Repeat this pattern until the skewer is filled, leaving a little space at the ends.
  6. I like to keep the layers balanced so every bite has bread, meat, and cheese. This ensures a perfect mini-sub experience in each skewer.
  7. Place the assembled skewers on a baking sheet and brush the bread with the garlic butter mixture. Spoon marinara sauce lightly over the skewers or serve it on the side for dipping.
  8. Bake in a preheated oven at 375°F (190°C) for about 15–20 minutes. The cheese will melt, and the bread will turn golden and slightly crispy.
  9. Once baked, remove the skewers and sprinkle fresh parsley on top. This adds a pop of color and freshness that balances the richness.
  10. Serve them warm with extra marinara sauce on the side. Trust me, they disappear quickly once served!

Notes

  • I always use fresh mozzarella instead of pre-shredded for better melting
  • Toasting the bread slightly before assembling helps avoid sogginess
  • I prefer thick marinara sauce so it doesn’t drip off the skewers
  • Adding a little parmesan on top before baking gives extra flavor
  • I’ve found smaller skewers work better for portion control and serving