Grilled BBQ pork and beef meatballs topped with crispy onions, nestled in sweet Hawaiian hot dog buns—this BBQ Meatball Sub is an easy, flavor-packed meal for weeknights and backyard gatherings.
As a child I put BBQ sauce on practically everything—its sweet tang was irresistible. That love inspired this sandwich: a nostalgic blend of savory grilled meat, thick barbecue glaze and crunchy fried onions tucked into soft Hawaiian buns. The result is hearty, comforting, and ready in about 30 minutes, making it ideal for busy evenings or casual cookouts.
Two of my favorite combos—BBQ sauce on burgers and the satisfying crunch of onion rings—came together here as BBQ meatballs topped with crispy onions. The sweet rolls balance the smoky, spiced meatballs while the crunchy topping adds texture and a salty counterpoint to the sauce.
BBQ Meatball Sub Ingredients
- 1 lb ground beef
- 1 lb ground pork
- ½ cup red onion, minced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp kosher salt
- 1 tsp dark brown sugar
- ½ tsp ground cumin
- ½ tsp freshly ground black pepper
- ¼ tsp mustard powder
- 1 egg, whisked
- 1 cup BBQ sauce, divided
- 8 sweet Hawaiian hot dog buns
- 1 cup crispy onions
BBQ Meatball Sub Instructions
- Preheat the grill to medium heat.
- In a large bowl, combine the ground beef, ground pork, minced red onion, and minced garlic.
- Add the chili powder, paprika, kosher salt, dark brown sugar, cumin, black pepper, mustard powder, whisked egg, and ½ cup of the BBQ sauce. Mix gently until ingredients are evenly incorporated.
- Shape the mixture into 16 evenly sized meatballs.
- Place the meatballs on the preheated grill. Grill for 6–8 minutes, flip, then grill another 6–8 minutes, until cooked through and nicely seared on the outside.
- About 3 minutes before the meatballs are done, place the Hawaiian hot dog buns on the grill cut-side down to lightly toast them.
- Remove the buns and meatballs from the grill. Place two meatballs in each bun, top with crispy onions, and drizzle with the remaining BBQ sauce.
Notes & Tips
- For the juiciest meatballs, handle the meat mixture just enough to combine the ingredients—overworking can make meatballs dense.
- If you prefer, bake the meatballs at 400°F (200°C) for about 18–22 minutes instead of grilling, then finish with a quick broil to get a bit of char.
- Use your favorite BBQ sauce; sweet and smoky sauces both work well. Reserve some sauce for drizzling to keep the meatballs from becoming soggy on the grill.
- To make this ahead, cook and refrigerate the meatballs, then warm and assemble just before serving. Crispy onions are best added at the last minute to retain crunch.
- Serves: 8 meatball subs. Prep time: about 15 minutes. Cook time: about 14 minutes. Total time: roughly 30 minutes.
Storage & Reheating
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or extra BBQ sauce to keep them moist, or warm in the oven at 350°F (175°C) until heated through. Assemble sandwiches just before serving to preserve bun texture and crisp onions.
Variations
- Add a slice of cheddar or Monterey Jack to each bun for a melty finish.
- Swap the Hawaiian buns for hoagie rolls or brioche if you prefer a less sweet bread.
- For a spicier version, mix a little hot sauce into the BBQ sauce or add a pinch of cayenne to the meat mixture.
- Make smaller meatballs for sliders—adjust cook time accordingly.
Nutrition Facts (per serving)
- Calories: 533 kcal
- Carbohydrates: 40 g
- Protein: 24 g
- Fat: 29 g
- Saturated Fat: 10 g
- Cholesterol: 101 mg
- Sodium: 1012 mg
- Potassium: 488 mg
- Fiber: 1 g
- Sugar: 15 g
- Vitamin A: 350 mg
- Vitamin C: 2.1 mg
- Calcium: 110 mg
- Iron: 3.6 mg
This BBQ Meatball Sub delivers big flavor with minimal fuss—perfect for family dinners or feeding a crowd at casual gatherings. If you try the recipe, consider sharing your experience or a photo on social media with the handle @WhitneyBond to let others know how it turned out.