Subs boulettes sauce barbecue

These BBQ meatball subs are saucy, cheesy, and packed with smoky flavor in every bite. Juicy homemade meatballs simmer in barbecue sauce then get piled into buttery toasted rolls with plenty of melted cheddar. They’re perfect for game day casual weekends or an easy comfortfood dinner everyone will ask for again.

I made these for a family gathering last weekend and they disappeared faster than I could slice the rolls. The combination of smoky meatballs and melty cheddar is irresistible.

Ingredients

• Ground beef: one pound a good quality charolaise or Limousin beef will make juicy meatballs
• Large egg: helps bind the mixture together
• Plain breadcrumbs: half a cup adds texture and absorbs juices
• Whole milk: a quarter cup keeps the meatballs moist and tender
• Onions: finely diced two tablespoons for a subtle sweetness
• Garlic: minced two cloves brings depth to the flavor
• Beef bouillon powder: one tablespoon enhances savory notes
• Tajín Clásico Chili Lime Seasoning: one teaspoon adds a bright spicy kick you can replace with a pinch of smoked paprika and lemon zest if unavailable
• Salt: one teaspoon essential for seasoning
• Freshly ground black pepper: half a teaspoon adds gentle heat
• Smoked paprika: one teaspoon brings smoky depth opt for Spanish variety if possible
• Garlic powder: half a teaspoon boosts garlic aroma
• Barbecue sauce: one cup choose your favorite brand or homemade for that perfect tangy glaze
• Hoagie rolls: four buttery soft rolls ideal for sandwiches
• Shredded cheddar cheese: one and a half cups melts beautifully storebought or local French Comté for a creamier twist
• Unsalted butter: for toasting the rolls gives a golden crispness

Instructions

Preheat oven and prepare pan:

Preheat your oven to 200 degrees Celsius and line a baking sheet with parchment paper or foil. Lightly grease the parchment or foil so the meatballs do not stick while baking.

Mix the meatball base:

In a large bowl combine the ground beef egg breadcrumbs milk onion and garlic. Sprinkle in the beef bouillon powder Tajín salt black pepper smoked paprika and garlic powder. Use clean hands or a fork to gently mix until everything is evenly combined without overworking the meat because a tight mixture will make tough meatballs.

Shape the meatballs:

Scoop about one and a half tablespoons of mixture and roll it into a firm even ball. Place each meatball on the prepared baking sheet leaving a little space between them for even cooking. You should get around sixteen meatballs from one pound of beef depending on size.

Bake the meatballs:

Bake the meatballs for fifteen to eighteen minutes until cooked through and lightly browned on the outside. Cut one open to check that no pink remains inside before moving to the next step.

Coat meatballs in BBQ sauce:

Transfer the hot meatballs to a clean saucepan or skillet and pour the barbecue sauce over them. Simmer on low heat for five to ten minutes stirring gently until the meatballs are well coated and glossy.

Toast the sub rolls:

Slice the sub rolls almost all the way through keeping one long side attached like a hinge. Spread the cut sides lightly with unsalted butter. Toast the rolls in a skillet over medium heat or under the broiler until golden and crisp.

Assemble the BBQ meatball subs:

Fill each toasted roll with several saucy meatballs spooning extra barbecue sauce over the top. Sprinkle the shredded cheddar cheese over the hot meatballs so it starts to melt right away. Place the filled subs on a baking sheet and broil briefly until the cheese is fully melted and bubbly. Serve hot with napkins ready because these subs are deliciously messy.

I love the Tajín seasoning here because it adds a fresh citrus note that wakes up the rich meatballs. Once at a picnic my kids fought over the last sub and their laughter made this recipe unforgettable.

Storage tips

Store any leftover meatballs and sauce in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or microwave then toast fresh rolls for the best texture. Avoid soggy sandwiches by assembling just before serving.

Ingredient substitutions

You can swap ground beef for ground pork or a mix to enhance flavor and tenderness. If you don’t have Tajín use a blend of smoked paprika a hint of cayenne pepper and lemon zest. Try gruyère or mozzarella instead of cheddar for a different cheese experience.

Serving suggestions

Serve these meatball subs with crisp coleslaw French fries or a simple green salad dressed with mustard vinaigrette. Add pickles or sliced jalapeños for an extra tangy kick. A cold beer or sparkling cider complements smoky and cheesy flavors perfectly.

Serve these subs hot and enjoy the messy, comforting sandwich. They make an easy crowd pleasing meal.

Common Recipe Questions

→ Quel type de viande utiliser pour les boulettes ?

Le bœuf haché est recommandé pour sa richesse en saveur et sa texture juteuse, idéale pour des boulettes tendres et savoureuses.

→ Comment éviter que les boulettes ne se dessèchent à la cuisson ?

Ajouter des ingrédients humides comme le lait et l'œuf dans la préparation aide à garder les boulettes moelleuses. Cuire à bonne température sans les surcuire est aussi important.

→ Quelle est la meilleure méthode pour toaster les pains ?

Beurrer légèrement les pains puis les toaster dans une poêle chaude ou sous le gril permet d’obtenir une texture croustillante et dorée.

→ Peut-on remplacer le cheddar par un autre fromage ?

Oui, des fromages comme le monterey jack ou le gouda fondant peuvent être utilisés selon les préférences pour varier les saveurs.

→ Comment intensifier la saveur fumée dans ce plat ?

Utiliser un paprika fumé et une sauce barbecue riche en épices accentue la note fumée des boulettes et apporte une profondeur gustative.