Meatball subs are an easy camping meal that can feed a family or large group.
Preparing and freezing the meatballs before your trip gives you a homemade meal while camping with almost zero prep.
Heat the meatballs up in sauce on a propane stove or over the campfire and serve on toasted bread.
a note from Jenny
A make ahead salad pairs perfectly with meatball subs to make a complete meal. Here are 30 of my favorite make ahead camping salads that hold well in the cooler or fridge.
Ingredient Notes
- Ground Beef: Substitute beef for ground chicken or ground turkey and use the fat content you prefer.
- Onion and Garlic: We love using fresh garlic and onion in our meatballs, but I included amounts for onion and garlic powder which still adds great flavor.
- Parmesan Cheese: Parmesan adds a nutty, salty flavor
- Egg: The egg helps to bind everything together.
- Breadcrumbs: Breadcrumbs give the meatballs a lighter density. Plain or Italian breadcrumbs work fine.
- Worcestershire Sauce: My husband is our meatball maker, and this is his addition to the recipe. We love the flavor, but they are still good if you choose to omit it.
Step by Step Directions
In this section you’ll find a step by step tutorial of how to make this recipe with photos. The full recipe with exact measurements, steps and a printable card can be found at the bottom of the post.
Scroll through the step by step images ->
1. Meatball mixture
Combine egg, breadcrumbs, Worcestershire sauce, salt, pepper, onion, garlic, parmesan, and Italian seasoning in a medium size bowl. Add ground beef and stir to incorporate.
2. Roll the meatballs
Roll meatballs into balls measuring between 1 and 1-1/2 inches. Larger meatballs may need to be cut in half for easier eating on a sandwich, so I prepare smaller, 1 inch meatballs. Place on a baking sheet lined with parchment paper.
3. Cook the meatballs
Place in preheated oven (at 375 degrees) and cook for 15-20 minutes (lower end of cook time for smaller meatballs), rotating halfway through if they become brown on the bottom.
4. Cool and freeze
Allow meatballs to cool completely and then place in a plastic freezer bag in a single layer. Freeze until you’re ready to pack your cooler for your trip.
4. Heat at camp
At camp, place meatballs in a pot and cover with prepared pasta sauce. Heat over medium heat on a propane stove or in a cast iron pan over the campfire until the meatballs are heated through.
5. Serve
Toast Hoagie rolls or soft French rolls (optional). Top with meatballs and sauce and Mozzarella cheese.
Ingredients
Meatballs – prepare at home
- 1 lb ground beef
- 1 egg
- 1/4 cup breadcrumbs
- 2 tsp Worcestershire sauce
- 1 tsp salt
- 1/4 tsp ground pepper
- 2 Tbsp minced onion, (or 1 1/2 tsp. onion powder)
- 1 Tbsp minced garlic, (or 1 1/2 tsp. garlic powder)
- 1 1/2 tsp Italian seasoning
- 1/4 cup Parmesan cheese
Sub Sandwich – prepare at camp
- 1 jar pasta sauce
- 5 Hoagie or French bread rolls
- 5 slices Mozzarella cheese
Instructions
Make Meatballs at Home
- Preheat oven to 375 degrees.
- Mix together egg, breadcrumbs, Worcestershire sauce, salt, pepper, onion, garlic, parmesan, and Italian seasoning in a medium size bowl.
- Add ground beef and stir to combine.
- Roll meatballs into balls measuring between 1 and 1-1/2 inches. Place on a baking sheet lined with parchment paper.
- Place in preheated oven and cook for 15-20 minutes (lower end of cook time for smaller meatballs), rotating halfway through if they become brown on the bottom.
- Remove and let cool completely. Place in a plastic freezer bag and freeze until ready to pack for your camping trip.
Prepare Meatballs at Camp
- Place meatballs and jar of pasta sauce in a pot over the propane stove or campfire. Cover and heat over medium heat, stirring occasionally, until the meatballs are heated through.
- Spoon meatballs and sauce over the rolls and top with a slice of Mozzarella cheese.