Meatball Sub on a Stick
Meatball Sub on a Stick
Meatball Sub on a Stick
Meatball Sub on a Stick

Meatball Sub on a Stick

David Venable

Your favorite messy sub just became a walk-and-eat party food. We incorporated every part of the sandwich into this recipe…from the roll to the cheese!

Ingredients

  • 1 (11-oz) can refrigerated breadstick dough
  • 1 Tbsp extra virgin olive oil
  • 1 tsp Italian seasoning
  • 12 10'' bamboo skewers
  • 36 frozen, precooked mini meatballs, defrosted
  • 6 thin Provolone cheese slices
  • 3 cups marinara

Directions

Preheat the oven to 375°F.
Unroll the dough and separate it into 12 breadsticks. Brush each breadstick with olive oil and then sprinkle on the Italian seasoning. Thread one end of a breadstick on a skewer. Then, skewer 1 meatball. Leave 1/4'' between the dough and the meatball. Thread the breadstick and 2 additional meatballs on the skewer. Place the skewer on a nonstick cookie sheet and build the remaining 'subs,' placing each about a 1/2'' apart. Bake for 10 minutes.
While the subs are baking, cut the Provolone in half to make half-moon shapes and heat the marinara. After 10 minutes, place 1 half of Provolone on each sub and bake for an additional 10 minutes. Serve with the warm marinara.

Cook's Notes

Think what other kind of sandwiches you could make like this! How about a hot sausage sandwich with onions and peppers? Maybe chicken parm? Even a Cuban!

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