Why You’ll Love Smashed Meatball Sub Tacos Recipe
It combines two comfort‑food favorites—meatball subs and tacos—into one playful dish.
The technique of “smashing” the meatball under the tortilla gives it crispy edges and a satisfying texture.
Quick to cook (about 30 minutes total), making it suitable for weeknight dinners.
Once cooked, the toppings (marinara, mozzarella, red onion, banana peppers) add vibrant flavor and visual appeal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 large egg
1 large egg yolk
⅓ cup grated Parmesan cheese
¼ cup milk
¼ cup finely chopped onion
2 tablespoons finely chopped parsley
1 pound ground beef
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
¼ cup Italian breadcrumbs
2 tablespoons olive oil
12 (4‑inch) flour tortillas
¾ cup marinara sauce
1½ cups shredded mozzarella cheese
Thinly sliced red onion and sliced banana peppers for topping
Directions
In a bowl, whisk together the egg, egg yolk, Parmesan, milk, chopped onion, and parsley until combined. Then add the ground beef, salt, pepper, garlic powder, and breadcrumbs. Mix until well combined.
Form the meat mixture into 12 meatballs.
Heat a large nonstick skillet or griddle over medium‑high heat. Drizzle some olive oil into the skillet. For each meatball, place a tortilla on top of the meatball, then use a spatula to smash the meatball and tortilla together into a flat, even layer. Cook for about 3‑4 minutes until browned and mostly cooked through.
Flip the flattened meatball‑tortilla combination, top each with about 1 tablespoon marinara sauce and 2 tablespoons mozzarella cheese. Cook for about 1 additional minute until the cheese begins to melt.
Remove from the skillet, and immediately top with thinly sliced red onion and banana peppers. Fold or serve open‑faced.
Servings and timing
Servings: 6 (yielding approximately 12 tacos)
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Variations
Swap ground beef for ground turkey or chicken for a lighter protein choice.
Use whole wheat or corn tortillas instead of regular flour for variation.
Add extra toppings such as shredded lettuce, diced tomatoes, or a drizzle of ranch or pesto.
Make them more Italian‑style by adding a few basil leaves or switching mozzarella for provolone.
For extra heat, add sliced jalapeños or a spicy pepper-onion mix.
Storage/Reheating
To store: Let cooled tacos sit in an airtight container in the refrigerator for up to 2 days (best eaten fresh).
To reheat: Warm in a 350 °F (175 °C) oven for 5–10 minutes until cheese is melted and tortilla edges crisp. Alternatively, reheat individual tacos in the microwave for 1–2 minutes (though tortilla may be less crisp).
Tip: Add a fresh splash of marinara or a sprinkle of fresh onion/peppers before serving leftovers to revive flavor.
FAQs
What size meatballs should I make?
Form 12 meatballs from the mixture (about 1 pound of ground beef) so each taco gets one flattened meatball.
Can I use corn tortillas instead of flour?
Yes — you can swap in 4‑inch corn tortillas for a gluten‑free friendly option, but they may be more delicate when flipping and smashing.
Is the meat mixture tough when smashed?
No — the egg, milk, and breadcrumbs help bind the meatballs and keep them tender even after smashing and cooking.
Can I make this ahead of time?
You can prepare and form meatballs ahead of time and refrigerate covered for a few hours. Then smash and cook just before serving for best texture.
How do I know when the meat is cooked through?
After smashing and cooking for about 3–4 minutes per side, the meat should be browned and juices should run clear. No visible pink should remain.
Are these really “tacos” or more like mini subs?
They’re a hybrid — inspired by meatball subs but using a taco format for a fun twist.
Can I use less cheese to reduce calories?
Yes — reduce the mozzarella or use a part-skim version to lighten the dish.
How can I serve these for a crowd?
Set out a toppings bar with extra marinara, onions, banana peppers, lettuce, and salsa so guests can customize their tacos.
Is this recipe suitable for freezing?
Freezing after cooking is not ideal, as the tortilla texture and cheese can change. If freezing, thaw and reheat in the oven to help restore crispness.
Can I use a different sauce instead of marinara?
Absolutely — try pesto, Alfredo, or spicy arrabbiata for a different spin on flavor.
Conclusion
Smashed Meatball Sub Tacos are a fun, inventive dinner that merges the comfort of meatballs and the approachability of tacos. With quick prep, bold flavors, and playful presentation, they’re a perfect go-to for weeknights, parties, or anytime you want a satisfying, out-of-the-box meal.
