Sandwich and Wrap Recipes

Greek Meatball Subs

Greek Meatball Subs recipe

Bake: 27 min | Yield: 4 servings



  • 1 1/2 pounds ground beef
  • 4 soft hoagie rolls (6 to 7 inches long each)
  • 2/3 cup plain fat free yogurt
  • 1 tablespoon Greek seasoning
  • 1/2 teaspoon salt (optional)
  • 1/2 teaspoon black pepper
  • 1 cup chopped tomato
  • 1 cup chopped or sliced cucumber
  • 1/4 cup Kalamata olives, chopped

Creamy Yogurt Sauce

  • 1/3 cup plain fat free yogurt
  • 2 ounces feta cheese, crumbled
  • 1 1/2 teaspoons Greek seasoning
  • 1/4 teaspoon black pepper


  1. Heat oven to 400 degrees F.
  2. Cut rolls in half most of the way through. Remove and reserve a strip of bread from inside of each roll half. Set rolls aside.
  3. Place bread strips in a food processor container. Cover; process to form crumbs.
  4. Combine 1 cup bread crumbs, ground beef, 2/3 cup yogurt, 1 tablespoon Greek seasoning, 1/2 teaspoon salt, if desired, and 1/2 teaspoon pepper in a large bowl, mixing lightly but thoroughly.
  5. Divide beef mixture into 12 (2 inch) meatballs. Place on rack in broiler pan sprayed with cooking spray. Bake for 24 to 27 minutes.
  6. Meanwhile combine Creamy Yogurt Sauce ingredients in small bowl. Set aside.
  7. Place 3 meatballs in each roll. Top evenly with Creamy Yogurt Sauce, tomato, cucumber and olives.


Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees F. Color is not a reliable indicator of ground beef doneness.


Per serving: 617 Calories; 18 Calories from fat; 2g Total Fat (8g Saturated Fat; 9g Monounsaturated Fat;) 111mg Cholesterol; 1137mg Sodium; 59g Total Carbohydrate; 4.4g Dietary Fiber; 48g Protein; 8.1mg Iron; 11.9mg NE Niacin; 0.7mg Vitamin B6; 3.4mcg Vitamin B12; 9.4mg Zinc; 53.6mcg Selenium

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc and Selenium; and a good source of Dietary Fiber.


Recipe and photo used with permission from: Texas Beef Council

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