Sweet Chili Meatball Subs
These Sweet Chili Meatball Subs are bursting with spicy, sweet, and savory flavors in every bite. Tender meatballs smothered in sweet chili sauce make a perfect handheld meal!
Servings: 4 servings
Ingredients
- 1 pound ground beef lean blend
- 1/2 cup breadcrumbs helps bind the meatballs and keeps them tender
- 1/4 cup grated Parmesan cheese adds a subtle umami boost
- 1/4 cup chopped fresh parsley brightens the flavor profile
- 1 large egg acts as the glue for the meatball mixture
- 1 teaspoon garlic powder for a mild, fragrant garlic taste
- 1 teaspoon onion powder complements the garlic with sweetness
- 1 teaspoon salt essential seasoning
- 1/2 teaspoon black pepper gives a gentle kick
- 1/2 cup sweet chili sauce star sauce that coats the meatballs in sweet heat
- 4 sub rolls soft but sturdy enough to hold all the goodness
- 1 cup shredded lettuce for a crisp freshness
- 1 cup diced tomatoes adds juiciness and color
- 1/2 cup sliced jalapeños optional, perfect for those who love extra spice
- 1/2 cup shredded mozzarella cheese melty and mild, a perfect topping
Instructions
Build Sweet Chili Meatball Subs Step by Step
- In your large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan, chopped parsley, egg, garlic powder, onion powder, salt, and black pepper. Mix gently but thoroughly until just combined.
- Divide the mixture into 16 even portions and roll each into a small, round ball about the size of a walnut. Place them on a plate or tray.
- Preheat your oven to 400°F (200°C). Arrange the meatballs on a baking sheet lined with parchment paper or lightly greased. Bake for 15-18 minutes, turning once halfway through, until cooked through and golden brown. Alternatively, brown them in a skillet over medium heat, turning frequently until evenly cooked.
- Once cooked, transfer the meatballs to a bowl and pour the sweet chili sauce over them. Stir gently to coat each meatball evenly with the sauce.
- Slice your sub rolls open lengthwise but not all the way through, creating a pocket. Layer the bottom halves with shredded lettuce, diced tomatoes, and sliced jalapeños if using.
- Spoon the saucy meatballs into each sub, distributing evenly. Sprinkle shredded mozzarella cheese on top. For melted cheese, place the assembled subs under the broiler for 2-3 minutes or in a hot oven until bubbly and golden.
- Serve these Sweet Chili Meatball Subs immediately while warm. Enjoy with fries or a fresh salad for a complete meal.
Equipment
- Large Mixing Bowl
- Baking Sheet
- Large skillet
- Measuring cups and spoons
- Spatula
- Tongs
- Oven
- Stovetop
- Sharp Knife
- Cutting Board
Notes
- Leftover meatballs and sauce can be refrigerated for up to 3 days in an airtight container.
- Freeze cooked meatballs in a single layer, then transfer to a freezer-safe container for up to 3 months.
- To reheat, thaw overnight in the fridge and warm gently in a skillet or microwave before assembling subs.
- Swap ground beef for ground turkey or chicken for a leaner option.
- For a vegetarian version, use plant-based ground meat or chickpea/lentil meatballs with the sweet chili sauce.
