Ingredients
1 lb ground beef
½ tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 cup shredded cheddar cheese (for mixing into meatballs)
½ cup BBQ sauce (plus extra for brushing)
1 tbsp Worcestershire sauce
1 tbsp olive oil (for searing)
4–6 sub rolls or hoagie buns
4 slices cheddar or American cheese (for topping)
2 tbsp butter (optional, for toasting buns)
Optional toppings: pickles, caramelized onions, or extra BBQ sauce
Instructions
1. Make the meatball mix
In a large bowl, combine ground beef, salt, pepper, garlic powder, onion powder, shredded cheddar cheese, BBQ sauce, and Worcestershire sauce.
Mix until just combined — don’t overmix, or the meatballs will be tough.
2. Form the meatballs
Roll mixture into golf ball–sized meatballs (about 1½ inches).
You should get around 12–14 meatballs.
3. Sear the meatballs
Heat olive oil in a large skillet over medium heat.
Add meatballs and cook until browned on all sides (about 6–8 minutes).
Lower heat slightly, cover, and let them cook through for another 4–5 minutes, or until internal temp reaches 160°F (71°C).
4. Make them sticky
Brush or toss the cooked meatballs with extra BBQ sauce in the pan.
Let them simmer for 1–2 minutes so the sauce gets sticky and glossy.
5. Prepare the rolls
Split the sub rolls and, if desired, brush with butter.
Toast in a skillet or under the broiler until golden.
6. Assemble the subs
Place meatballs inside each roll.
Top with a slice of cheddar or American cheese, then melt under the broiler for 1–2 minutes.
Add any optional toppings like pickles or caramelized onions.
7. Serve hot
Drizzle with extra BBQ sauce and enjoy while gooey and warm.
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