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Meatball Subs on a Stick Recipe
Ash Tyrrell

Meatball Subs on a Stick Recipe

I recently tried making Meatball Subs on a Stick, and I have to say, it was such a fun and delicious experience! The kids couldn’t stop laughing as they dipped their skewers into marinara sauce, and I loved how easy it was to prepare. The combination of gooey mozzarella, savory meatballs, and soft pizza dough wrapped on a stick is just irresistible
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Total Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 36 cubes mozzarella cheese – I like fresh mozzarella for the gooey melt.
  • 1 lb ground beef or turkey for a lighter option – ensures juicy, flavorful meatballs.
  • 1/2 cup breadcrumbs – helps the meatballs hold together without being dry.
  • 1/4 cup grated Parmesan cheese – adds a nutty savory depth.
  • 1 tsp garlic powder – boosts flavor in every bite.
  • 1 tsp Italian seasoning – classic herb mix enhances taste naturally.
  • 1/2 tsp salt – balances all the flavors.
  • 1/4 tsp black pepper – just enough to give a slight kick.
  • 1 tube store-bought pizza dough – I prefer Pillsbury pre-rolled for convenience.
  • 1/4 cup melted butter – forms the base for garlic butter.
  • 2 cloves garlic minced – gives a fresh, aromatic flavor.
  • 1/4 cup extra Parmesan cheese – for topping after baking.
  • Marinara sauce for dipping – homemade or store-bought works perfectly.

Method
 

  1. I started by preheating the oven to 375°F and lining my sheet pans. I mixed the ground beef, breadcrumbs, Parmesan, and seasonings until combined—avoiding overmixing keeps meatballs tender. I then shaped them into 36 balls, placing a mozzarella cube in the center of each and sealing carefully.
  2. I unrolled the pizza dough and cut it into 12 long strips. Using store-bought pre-rolled dough made it super easy. If you’re using a ball of dough, just roll it into a rectangle and slice into strips.
  3. I threaded a skewer through one end of a dough strip, added a meatball, wrapped the dough around it, and continued until the skewer was complete. Leaving a small gap between meatballs helped them cook evenly.
  4. I brushed half of the garlic butter mixture over the skewers and baked them for 20–25 minutes until golden and cooked through. After baking, I added the remaining garlic butter and sprinkled extra Parmesan for a rich, cheesy finish.

Notes

  • I like brushing garlic butter both before and after baking for maximum flavor.
  • Using fresh mozzarella prevents a rubbery texture.
  • Avoid overmixing meat to keep meatballs tender.
  • Let the skewers cool slightly before serving; it makes them easier to handle.
  • I sometimes sprinkle extra Italian herbs on top for a restaurant-style touch.