Wednesday, May 27, 2015

Mini GF Baked Meatball Subs #UdisGlutenFree

My daughter loves when I make homemade meatballs. We eat them for supper with gluten free spaghetti and then pack the leftovers for lunches with marinara for dipping.

It had been a while since I've made Meatball Subs at home but was inspired to make a cute mini version when I purchased my last package of Udi's Gluten Free French Dinner Rolls! The rolls are not only gluten free but dairy, soy, and nut free too.

These Mini GF Baked Meatball Subs are perfect for parties, dinner, or packed for work and school lunch: 

I love meals where I can make it and forget it. A little prep goes a long way with these subs. Once the meatballs are cooked, its such a fun and quick option.

By cutting the tops of the rolls, it creates the perfect bed for the meatballs to tuck in so they're not spilling out the sides or creating a mess when you bite into them.

Top with your favorite sauce and cheese. Bake until melted. BOOM! An easy gluten free meal idea!

Double or Triple the recipe, as desired!
Yields 6 or 12 Mini Subs - see note at bottom of recipe

  • 1 package of Udi's Gluten Free French Dinner Rolls**
  • 1/2 cup of marinara sauce of choice
  • 1/2 cup of shredded mozzarella or nondairy shreds
  • Below ingredients are for the Meatballs -- 
  • 1 lb. of Ground Beef
  • 1 large Egg 
  • 1/2 cup of GF breadcrumbs - you could also use ground GF oats, GF cracker crumbs, or crushed Udi's Gluten Free Ancient Grain Chips
  • 1/4 cup of Parmesan Cheese or Vegan Parm Style Topping
  • 1 teaspoon of minced garlic
  • 1 teaspoon of Italian seasoning - typically a mixture of spices including rosemary, sage, basil, parsley, red pepper, and onion
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of salt
  1. Remove Udi's Gluten Free French Dinner Rolls from freezer and let thaw.
  2. Preheat oven to 325 degrees. Spray mini muffin tin with cooking spray and set aside.
  3. In a medium size bowl, combine your meatball ingredients listed above. 
  4. Mix with well hands and begin to roll into ping-pong size balls (around 1.5" in size). 
  5. Place each meatball into an individual cavity in the mini muffin tin. 
  6. Bake for 35 minutes, flipping them once half way through.
  7. Remove from oven, but leave oven on at 325 degrees if making subs immediately after preparing.
  8. After baking the meatballs, the rolls should now be thawed.
  9. Place Udi's Gluten Free French Dinner Rolls on a parchment lined baking sheet, spread evenly apart. 
  10. Using a sharp paring knife, cut a diamond pattern into the tops of each of the rolls to create an opening.
  11. Using a teaspoon, spoon a small amount of marinara sauce into the bottoms of each of the rolls. 
  12. Add three meatballs per roll. You will have a few extra meatballs - see note below for clarification on options on how to use or make more mini subs.
  13. Top each evenly and along the insides with the remaining marinara and then each with the cheese shreds.
  14. Bake for approximately 6-7 minutes, until the cheese is melted.
  15. Serve and enjoy!

**Note: Reference step 11 - Each roll will hold three meatballs. This will give you approximately 6 extra meatballs. You can A) use another package of rolls to make two more subs, B) use another package of rolls and only fill each with two meatballs to create 12 mini subs instead of 6, or C) eat them when no one is looking... or save them for another meal instead. ;) 


What's your go-to gluten free dish for easy meals?
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This is a sponsored conversation written by me on behalf of Udi's Gluten Free. The opinions and text are all mine.

1 comment:

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