Meatballs are no longer confined to a plate of spaghetti. They appear in sandwiches, soups, appetizers, and across menus everywhere. These Grilled Meatball Hoagies show how versatile meatballs can be: smoky, crisp on the outside, saucy, and topped with melted cheese for a satisfying sandwich the whole family will enjoy.
A simple upgrade—grilling the meatballs—adds a hint of smoke and a crisp exterior that’s irresistible. Spoon spicy tomato sauce over the hot meatballs on sturdy hoagie rolls, add cheese, and melt until gooey. Serve immediately for best results.
Meatballs brushed with olive oil to help reduce sticking on the grill
The biggest challenge when grilling meatballs is sticking. Use a griddle or grill pan that sits on top of the grate to keep meatballs from rolling away and to minimize sticking. Preheat the grill until the grates are very hot and clean so the meatballs sear quickly—this helps them release more easily and locks in juices.
Once one side is well browned and lifts freely, the remaining sides will be easier to turn and will develop an even golden color. If a meatball does stick, ease it off gently with a long offset spatula or a slender metal spatula. A long-handled spoon is also useful for turning and transferring meatballs to a clean platter.
If you don’t want to use a BBQ, a stovetop griddle or grill pan works well. You’ll lose some smokiness but still get great flavor and texture.
The tomato sauce here balances bright tomato flavor with aromatics and a touch of heat from Sriracha. Omit or adjust the hot sauce to suit your tastes, and keep extra hot sauce at the table for diners who like more spice.
The rolls should be sturdy enough to hold meatballs, sauce, and melted cheese. Gluten-free hoagie rolls or a French baguette work well; if you use soft hot dog buns, toast them to add structure. Toasting gluten-free bread also helps prevent a gummy texture.
These hoagies are perfect for summer grilling but delicious any time of year. Fire up the grill, make a pot of the sauce, and enjoy a smoky, saucy sandwich that’s sure to become a new favorite.
Key Ingredients for Grilled Meatball Hoagies:
- Sauce: onion, garlic, oregano, crushed or pureed tomatoes, hot sauce (optional), and a splash of red wine or water
- Meatballs: ground pork and/or turkey, breadcrumbs (gluten-free if needed), grated Parmesan, onion and garlic powders, oregano, egg, salt, pepper, and optional hot sauce
- Sandwiches: hoagie rolls or baguette (gluten-free if needed), butter, mozzarella or Monterey Jack, and fresh basil or green onions for garnish
Shortcut
If you need to save time, use a favorite store-bought pasta sauce and stir in hot sauce to recreate the spicy kick.
Pro Tip
Schar brand gluten-free rolls hold their shape well and won’t crumble easily. If you can’t find suitable gluten-free rolls, warmed gluten-free corn tortillas make a workable alternative.
How to make Grilled Meatball Hoagies
- Make the sauce: Heat olive oil in a heavy pot over medium heat. Sauté chopped onion until softened but not browned, about 3 minutes. Add garlic and oregano; when fragrant, stir in crushed tomatoes, hot sauce (optional), and red wine or water. Season with salt and pepper, bring to a boil, reduce heat, and simmer gently for about 30 minutes. Thin with a little water if necessary and adjust seasoning to taste.
- Prepare the meatballs: Combine ground meats, breadcrumbs, Parmesan, seasonings, beaten egg, and optional hot sauce. Mix gently with clean hands, portion into 16 balls about the size of large walnuts, place on a parchment-lined sheet, and brush lightly with olive oil.
- Preheat the grill: Heat a gas grill to medium-high for 15 minutes or set up a two-zone charcoal fire. Clean and oil grates or use a grill basket or griddle to prevent sticking. Place the meatballs on the hot side of the grill.
- Cook the meatballs about 4–5 minutes on the first side, then turn carefully to brown all sides. If they stick, give them another minute to release on their own. Once cooked through, transfer to a clean baking sheet and tent with foil to keep warm.
- Assemble the sandwiches: Split and butter the rolls, toast cut-side-down on the grill, then place them cut-side-up on a baking sheet. Arrange 4 meatballs per roll, spoon sauce over them, and top with a slice of cheese. Move sandwiches to the cooler side of the grill, cover, and warm until the cheese melts and everything is heated through. Garnish with basil or green onions and serve immediately.
Grilled Meatball Hoagies (Gluten-Free)
With a touch of smokiness from the BBQ, these Grilled Meatball Hoagies with Spicy Tomato Sauce are totally satisfying and perfect any time of the year.
30 minutes
40 minutes
15 minutes
1 hour 25 minutes
Ingredients
Sauce
- 2 tbsp organic olive oil
- 1 small onion, peeled and finely chopped
- 1 clove garlic, minced
- 2 tsp dried oregano leaves
- 1 (26 to 28 oz) crushed or pureed tomatoes
- 1/2 to 1 tsp Sriracha, Tabasco, or other hot sauce (optional)
- 1/4 cup dry red wine, sherry, or water
- 1 tsp kosher or sea salt
- 1/2 tsp ground black pepper
Meatballs
- 3/4 lb ground pork
- 3/4 lb ground dark turkey (or all pork or all turkey)
- 1/4 cup dry breadcrumbs (gluten-free if needed)
- 1/3 cup finely grated Parmesan cheese
- 2 tsp onion powder
- 1 tsp garlic powder
- 3 tsp dried oregano leaves
- 1 tsp kosher or sea salt
- 1/2 tsp ground black pepper
- 1 egg, beaten
- 1 to 2 tsp Sriracha or other hot sauce (optional)
- Organic olive oil for brushing
Sandwiches
- 4 hoagie rolls, torpedo rolls, or a baguette (gluten-free if needed)
- Butter
- 4 slices mozzarella or Monterey Jack cheese
- Fresh basil leaves or green onions, chopped for garnish (optional)
Instructions
- Make the spicy tomato sauce: Heat oil in a heavy pot, sauté the onion until translucent, add garlic and oregano, then tomatoes, hot sauce, and wine. Season and simmer for about 30 minutes, thinning if needed.
- The sauce can be made ahead, refrigerated for several days, or frozen for up to three months.
- Prepare the meatballs: Combine all meatball ingredients except the oil, mix gently, portion into 16 balls, place on parchment, and brush lightly with olive oil.
- Preheat the grill and prepare a hot zone; oil the grill basket or griddle and place the meatballs on the hot side.
- Cook 4–5 minutes on the first side, then turn to brown all sides. Transfer to a clean sheet and tent to keep warm.
- Assemble sandwiches: Toast buttered rolls on the grill, fill each with 4 meatballs, spoon on sauce, top with cheese, and finish on the cooler side of the grill until the cheese melts. Garnish and serve.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 1095
Total Fat: 56g
Saturated Fat: 20g
Trans Fat: 0g
Unsaturated Fat: 31g
Cholesterol: 271mg
Sodium: 2753mg
Carbohydrates: 70g
Fiber: 5g
Sugar: 8g
Protein: 74g
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This post was first shared in Feb 2018 and updated in 2020. The suggestions here are not dietary advice and are not a substitute for professional medical guidance. Unauthorized use or duplication of material from The Heritage Cook without approval is prohibited.