Meatball Subs on a Stick Recipe

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Cook Time: 20 minutes

Yields: 9 servings

Ingredients

Meatballs:

• 12 wooden skewers (3 to 4 inches long)
• 1 lb 5 oz lean ground beef
• 1 large egg, lightly beaten
• 7 tablespoons Italian seasoned bread crumbs
• 1/3 cup grated Parmesan cheese
• 1/2 red onion, grated
• 4 teaspoons garlic paste
• 2 teaspoons salt (or to taste)
• 1 tablespoon dried oregano (or to taste)
• 1 tablespoon dried parsley (or to taste)
• 1 tablespoon dried basil (or to taste)
• 1 teaspoon red chili flakes (optional)

Filling and Coating:

• 24 (1 inch) cubes mozzarella cheese
• 1 (12.4 oz) can pizza crust dough (such as Pillsbury)
• 5 tablespoons butter, melted
• 1 tablespoon garlic paste
• 1 tablespoon finely chopped fresh parsley
• 1 cup marinara sauce (or as needed, for dipping)

Directions

1. Preheat the oven to 375F (190C). Soak the skewers in water and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, egg, bread crumbs, Parmesan cheese, grated onion, garlic paste, salt, oregano, parsley, basil, and chili flakes. Mix until well combined.
3. Take 1.13 ounces of the mixture and form it around each mozzarella cube. Roll the mixture between your hands to seal it tightly. Repeat to make a total of 24 meatballs.
4. On a lightly floured surface, roll out the pizza dough and cut it into 12 even strips.
5. Take 2 meatballs and place them side by side. Coil one dough strip around them, alternating sides to form an S-shape. Gently press down on the first meatball to keep it in place, then carefully insert a skewer through the meatballs and dough, twisting the skewer slightly to avoid compressing the dough.
6. In a small bowl, combine the melted butter, garlic paste, and chopped parsley. Use a pastry brush to apply the butter mixture over the dough-wrapped meatballs.
7. Place the skewers on the prepared baking sheet and bake for 20 to 25 minutes or until golden brown and the meatballs are fully cooked.
8. Serve the meatball skewers with warm marinara sauce for dipping.

Cook's Notes

Twisting the skewers as you insert them will help prevent compressing the dough. If you'd like to make smaller appetizers, you can reduce the size of each component.

Nutrition Facts (per serving)

Nutrient	Amount	% Daily Value*
Calories	529	-
Total Fat	36g	46%
Saturated Fat	18g	91%
Cholesterol	160mg	53%
Sodium	1478mg	64%
Total Carbohydrate	12g	4%
Dietary Fiber	1g	4%
Total Sugars	3g	-
Protein	39g	78%
Vitamin C	3mg	3%
Calcium	466mg	36%
Iron	4mg	20%
Potassium	505mg	11%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Origins of Meatball Subs on a Stick

The concept of the meatball sub originates from Italian-American cuisine, which gained popularity in the early 20th century among Italian immigrants in the United States. The classic meatball sandwich was a convenient, hearty meal that combined two beloved elements of Italian cooking: tender, seasoned meatballs and crusty bread. The on a stick adaptation is a modern twist that emerged from street food culture and appetizer trends, turning the traditional sub into a fun, portable finger food ideal for parties and casual gatherings.

Regional Variations and Characteristics

Regional differences in meatball subs on a stick often reflect local ingredients and culinary preferences. In the Northeast U.S., particularly in New York and New Jersey, meatballs are typically made with a mixture of beef, pork, and veal, and served with a rich tomato marinara. In the Midwest, variations may favor cheddar or mozzarella cheese fillings and a slightly sweeter dough. Meanwhile, the West Coast tends to experiment with toppings such as pesto, roasted peppers, or spicy aioli, giving the dish a more contemporary fusion style. Despite these variations, the core conceptsavory meatballs encased in bread and often paired with melted cheeseremains consistent.

How It Differs from Similar Dishes

Unlike traditional meatball subs, which are served on long sandwich rolls and eaten with a knife and fork, the meatball subs on a stick transform the experience into a hand-held snack. This presentation differentiates it from skewered meatballs alone, as it incorporates dough or crust around the meatballs, sometimes with butter or garlic coating, combining elements of a sandwich, appetizer, and finger food. The "on a stick" format also allows for creative serving options at buffets, festivals, and casual events where portability and ease of eating are important.

Typical Serving Contexts

Meatball subs on a stick are most commonly served as appetizers, party foods, or at casual gatherings where handheld convenience is appreciated. They are popular at backyard barbecues, sporting events, potlucks, and Italian-themed parties. Some restaurants have also incorporated them into their appetizer menus, offering them with small bowls of marinara or dipping sauces for an interactive dining experience. Their versatility makes them suitable for both family meals and larger social events.

Interesting Facts

• The innovation of placing meatballs on skewers likely stems from the influence of street food culture, where portability is essential.
• The combination of mozzarella inside the meatball creates a gooey, melty surprise when baked, adding a modern twist to a traditional recipe.
• Despite being a relatively new culinary trend, these skewered subs have become a popular way to introduce children to Italian flavors in a fun and playful format.
• The "twist and skewer" technique ensures the dough remains fluffy while the cheese stays contained, showcasing a small but clever cooking trick that improves presentation and texture.

FAQ about Meatball Subs on a Stick Recipe

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