Italian Meatball “Sub”

I’m not sure where the idea for this recipe came from, but here it is. Maybe because I’m bored with my dinners lately and felt like making something fun? It is definitely fun to make and fun to eat it too, so there’s that, and it reminds me a bit of a chicken parm meatball sandwich I used to eat as a teenager. Mmmmmmmm. Except this one is free of all the glutenous, dairy-ous ingredients and is Whole30 compliant. Hope you enjoy! 


Italian Meatball "Sub"
Prep time
Cook time
Total time
An easy, paleo, Whole30 healthy version of an Italian meatball sub.
Serves: 6
  • 2 lb ground turkey or chicken
  • 2 tsp onion powder
  • 1 tsp garlic granules
  • 2 tsp italian herb seasoning
  • ½ tsp dried thyme
  • 2 Tbl fresh parsley
  • ¾ tsp sea salt
  • ¼ tsp black peppr
  • 6 Tbl tomato paste
  • 2 cups tomato sauce (make sure no sugar)
  • 3 each delicata squash
  • 1 Tbl avocado or olive oil
  • 2 Tbl coconut butter
  1. Preheat oven to 375.
  2. Slice delicata in half lengthwise, remove seeds, brush with the oil and roast face down until fork tender, about 45 minutes.
  3. Combine in a medium mixing bowl: ground meat, onion, garlic, herbs, salt and pepper, tomato paste. Mix well and form meatballs - 3 meatballs per serving.
  4. Roast meatballs on a sheet pan until reach an internal temperature of 165, about 30-40 minutes.
  5. To assemble: put a small amount of sauce in the middle of each squash, then toss the meatballs with the rest of the sauce (use more if you want it really saucy!) - then place 3 meatballs in each squash.
  6. Sprinkle the coconut butter over top, then place the "subs" in the oven for about 5 minutes to slightly melt the coconut butter.
  7. You can eat the skin of delicata squash, just fyi, if you're down for the extra fiber!


Italian Meatball “Sub” was last modified: January 21st, 2018 by grace

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