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American Lamb Meatball Subs On The Grill. When lamb is on the grill, there's nothing better you can ask for! This is the perfect BBQ recipe to entertain with all summer long!

American Lamb Meatball Subs On The Grill

Happy everything on the grilling season!! These American Lamb Meatball Subs on the Grill are the beginning of many delicious goodies coming your way! Succulent, flavorful lamb meatballs grilled to perfection, served over fresh no-cook marinara sauce and char-grilled bread. Top that with some basil pesto and a good load of freshly grated Parmesan cheese and you’re in for a party! This family favorite recipe with an Italian flare is on the menu for Memorial Day!

Course Main Course
Cuisine American
Keyword grilled lamb meatballs, meatball subs, meatballs and marinara sauce
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 23 minutes
Servings 18 meatballs
Calories 267 kcal
Author Mahy


For the Grilled Lamb Meatballs:

  • 2.5 pounds ground American Lamb
  • 1 teaspoon salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 small red onion
  • 3 cloves garlic
  • 2 Tablespoons Italian bread crumbs
  • 1 1/2 teaspoon dried oregano or Italian herb mix
  • 1/2 a red bell pepper
  • 2 tablespoons basil pesto

Microwave Marinara sauce:

  • 1 cup crushed tomatoes canned
  • 3 cloves garlic minced
  • 3/4 teaspoon dried oregano
  • 2 tablespoons basil pesto
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 teaspoon each of salt and pepper


  • 1 loaf of Italian ciabatta or French baguette
  • Handful of fresh arugula
  • Extra Parmesan cheese or Mozzarella cheese grated
  • Red chilli flakes
  • Extra Basil Pesto


  1. Preheat your BBQ to a medium high setting. Make the lamb meatballs. In a food processor, puree all ingredients except for the lamb. Add this pureed mixture to the lamb and mix to combine. Divide the lamb into golf size pieces and roll into a meatball shape. Repeat with the remaining mixture.
  2. Grill the meatballs directly on your BBQ crates or on a BBQ sheet pan for 2 mins on each side. Lower the heat to medium and cover your BBQ, then allow the meatballs to cook through— about 5-8 mins depending on the size of your meatballs.
  3. In the meantime, make the marinara sauce. Mix all ingredients in a microwave safe bowl and microwave on high for 4 minutes until bubbly. Taste and adjust seasoning.
  4. To assemble the meatball subs, take the loaf of bread and cut the top off. Use a knife to cut the bread along the length but not all the way through so you create a hole for the meatballs to sink in.

  5. Grill the bread if you like for just 1 minute per side.

  6. Spread the marinara sauce over the bread, drizzle some extra basil pesto if you’d like and scatter some fresh arugula or spinach leaves over that.

  7. Arrange the meatballs on top of the arugula pressing them down so they stick to the marinara sauce and sink deeply into the bread.

  8. Grate some fresh parmesan cheese over the meatballs and sprinkle some chili flakes if you’d like.

  9. Use a serrated knife and cut up the large baguette into pieces with a single meatball over them.

Recipe Notes

  • Feel free to add in some chili flakes, sliced onions, mozzarella sauce..etc.
  • You can buy some basil pesto for the sauce or make your own. I recommend this recipe for Protein Packed Nut Free Hemp basil Pesto.

  • This grilled meatball subs recipe works just as well with regular ground beef ( very lean ground beef might by to dry). 
Nutrition Facts
American Lamb Meatball Subs On The Grill
Amount Per Serving (1 small sub)
Calories 267 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Cholesterol 47mg16%
Sodium 375mg16%
Potassium 205mg6%
Carbohydrates 14g5%
Sugar 1g1%
Protein 13g26%
Vitamin A 235IU5%
Vitamin C 6.4mg8%
Calcium 43mg4%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.