Super Bowl Meatball Subs

When preparing some really delicious Super Bowl bites for this weekend's game menu, I came across these all too perfect football shaped breads from a company called Eat The Ball on the FreshDirect website. Instantly, I needed to know more. Immediately, I jumped from liking them, to obsessed with them, to "need to get my hands on those right this minute" crazy.

I'm not entirely nuts, there are real reasons that I got so excited about them. I'll state a few, but just know, you're so going to be on the same page and immediately need to get your hands on them. So, before I go on, in addition to FreshDirect, here's where you can get them.

Eat The Ball is a European company just now traveling across the pond to the US of A with a great product and huge backing. With athletes like Seahawks quarterback and Super Bowl winner Russell Wilson, a truly innovative fermentation process that keeps their all natural breads fresh and flavorful even when frozen for up to a year, incredibly playful shapes that take all sports foods to the next level, and me being the first blogger to work with them (yes, I'm putting myself in the same stream of consciousness and sentence as Russell Wilson) you'd be crazy not to love them. I know you don't want to be the bad kind of crazy here, I promise you, you want to be the truly obsessed kind of crazy.

All of this, plus, I so love playing with my food—not just mixing flavors and enjoying the cooking process, but really having fun with it. With Eat The Ball, there is no question, these bread balls beg to be played with. I dare you not to try to toss a spiral before diving into this recipe (when you do, take a video and send it to me, I beg of you)!

I'm taking the idea of these Eat The Ball balls to a truly baller level. Just in time for the Superbowl, I'm turning them into spicy tomato meatball subs. Dive on in! This way,  when your mouth is full while you're jumping up yelling "TOUCHDOWN!" you'll be happy it's filled with these incredibly delicious game day subs!

Party on!

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PREP TIME: 7 minutes

BAKE TIME: 20 minutes

TOTAL TIME: 27 minutes


4 Subs


Fresh Rosemary (1 tsp)

Breadcrumbs (1/4 cup)

Ground Beef (1/2 lb, room temperature)

Ground Veal (1/2 lb, room temperature)

Fresh Garlic (1 clove, grated)

Egg (1)

Salt (1/4 tsp)

Pepper (1/4 tsp)

Extra Virgin Olive Oil

Eat The Ball Football Rolls (1 pack of 4, defrosted to room temperature)

Provolone (4 round slices)

Spicy Tomato Sauce

Fresh Oregano (1 tsp)


Stock Pot

Wooden Spoon

Large Mixing Bowl

Baking Sheet


Meat Thermometer

Bread Knife


Toothpicks (4)

1. MIX IT UP. preheat your oven to 450°

If you're making your sauce by hand like I did, you should get that going before starting on these steps. Here's the recipe. See you soon!

You're back! Here's the play by play.

In your mixing bowl, combine your beef, veal, egg, oregano, rosemary, garlic, egg, salt, and pepper.

Use your hands to mix it together until your mixture is evenly integrated.

Coat your baking sheet with your oil.

Using your hands, roll golf sized balls out of your mixture.

Line them out on your baking sheet.

Bake until your meat thermometer reads 165°—about 10-15 minutes.


2. TO MAKE YOUR FOOTBALL SUBS. turn your oven's heat to 250°.

Using your bread knife, cut your Eat The Ball Football bread nearly in half along their seam—you want to keep the top and bottom slightly together to keep that sub feeling.

Lay a slice of your provolone in each of your Eat The Ball Football bread so that it covers the whole inside.

Set aside.

3. SAUCE TIME. heat your sauce in your stock pot.

Using your tongs, add all of your meatballs to your sauce.

Using your wooden spoon, move your meatballs around so that they are fully coated in your sauce.

Let them cook for two minutes.


4. PUT IT ALL TOGETHER. use your tablespoon to scoop a tablespoon of your sauce onto your provolone.

Use your tongs to put three meatballs in each of your provolone coated Eat The Ball Football breads.

For each sub, stick a toothpick through the top of the bread and into your middle meatball—this will keep your sandwich together better when cooking.

Bake until your provolone drips down over your meatballs—about 5 minutes.

Remove your toothpicks.

Serve hot and enjoy the game (or at least the amazing food and creative commercials)!