Blackstone Mini Meatball Sub Bites

These Blackstone Mini Meatball Sub Bites are made for game days, backyard hangs, and anytime you want a bite-sized sandwich that people will fight over. Soft mini pitas get topped with a seasoned beef and pork mixture, seared meat-side down right on the griddle, then flipped and smothered in melty mozzarella. Grab some marinara for dipping, and you’ve got a crowd-pleaser that’s fast, fun, and totally satisfying.

Blackstone Meatball Sub Bites

These little bites bring all the flavor of a meatball sub into a two-bite snack. The meat mixture is a blend of beef and pork, seasoned with garlic, onion, and Italian spices, then grilled directly onto pita bread for a crispy, juicy finish. The cheese melts under a dome for that perfect gooey topping, and the marinara on the side adds a hit of acidity that balances it all out.

Great for tailgates, parties, or an easy dinner everyone can get behind, these sub bites don’t need much to shine. They’re done in 20 minutes and disappear even faster.

Why You’ll Love This Dish

• Quick Cook Time – Just 10 minutes on the griddle and you’re done. If your patties are a little thicker, give them an extra minute or two or cover with a dome to cook them through evenly.
• Crowd Approved – Ground beef and pork are the classic combo, but you can use all beef, swap in ground turkey or chicken, or even try a plant-based ground if needed. Adjust seasoning slightly depending on the protein.
• Minimal Cleanup – No rolling meatballs, no extra pans. If you’re out of mini pitas, halved naan rounds or small flatbreads hold up just as well on the griddle.
• Flexible Serving – Serve them hot, hold them under a dome, or reheat later. They make great appetizers or a full meal with a quick side.
• Make-Ahead Friendly – Mix up the meatball base the night before. Store-bought marinara works fine, or warm up a homemade batch if you’ve got it.

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Grocery List

Here’s a quick run-down of what ingredients you need to make this recipe successfully. This is handy to quickly glance at to see if whipping this up will require a trip to the store. For the full ingredients, including the amounts, refer to the recipe at the bottom of the post.

• Lean Ground Beef – Use 85/15 or 90/10 for best results. Too lean and it can dry out; too fatty and you’ll get flare-ups on the griddle. Ground chuck is a solid choice.
• Ground Pork – Adds richness and helps keep the texture tender. If you skip pork, add a splash of olive oil or a little extra egg to avoid drying out leaner meats.
• Italian Seasoning – A blend of dried herbs like oregano, basil, and thyme. If you’re out, use a mix of what you’ve got—just keep it simple and balanced.
• Garlic (Minced) – Fresh is best here. If you’re using pre-minced garlic from a jar, reduce slightly to avoid overpowering the mix.
• Onion (Finely Minced) – Yellow or white onions work fine. Mince them small so they blend into the meat without making it watery. A microplane works in a pinch.
• Kosher Salt – Helps season the meat evenly. Use about ¾ teaspoon if you’re subbing table salt.
• Black Pepper – Freshly ground adds a little heat. Adjust to taste if you’re sensitive to spice.
• White Bread (Crust Removed) – Acts as a binder when soaked. A slice of soft sandwich bread works well. Sub with panko if needed, but reduce the milk slightly.
• Milk – Any milk works here—whole, 2%, or even unsweetened almond milk. Just enough to soak the bread and keep the meat tender.
• Egg – One large egg, lightly beaten. Don’t skip it. It helps bind the mixture so it sticks to the pita and holds together while cooking.
• Marinara Sauce – Use your favorite store-bought jar or a quick homemade version. Thicker sauces work better for dipping.
• Mini Pita Breads – About 3–4 inches wide. If unavailable, use halved naan rounds or thick-cut slider buns (toasted cut-side down).
• Shredded Mozzarella – Pre-shredded works fine. You can sub in provolone, an Italian blend, or low-moisture mozzarella if that’s what you have.

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How To Make This Recipe

Below is the quick summary of what you’re getting into if you decide to make this recipe. It is just the overview, so when you are cooking, make sure to follow the complete instructions that are located at the very bottom of the page in the printable recipe card.

1. Mix The Meat – In a large bowl, combine beef, pork, garlic, onion, Italian seasoning, salt, and pepper.
2. Soften The Bread – Soak the bread in milk until fully absorbed, then add it to the meat with the egg. Mix gently by hand until just combined.
3. Assemble The Bites – Spread a layer of meat mixture (about ½ inch thick) on each mini pita. Don’t press too hard—just enough to adhere.
4. Griddle Cook – Heat the Blackstone to medium. Place the pitas meat-side down and cook for 3–4 minutes until browned. Flip, check for doneness (internal temp should be 160°F), and group them together.
5. Melt The Cheese – Sprinkle mozzarella on top, cover with a dome, reduce heat, and cook another 3–4 minutes until the cheese is fully melted.

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