Greek Meatball Subs

Tickle your taste buds with Greek flavors tonight. Enjoy these sub sandwiches packed with Greek beef meatballs, fresh tomatoes, cucumbers, Kalamata olives and a creamy feta-yogurt sauce.

  • 30
  • 4
  • 620
  • 48 g


  • 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°F. 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. Place bread strips in food processor container. Cover; process to form crumbs.

  2. 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 large bowl, mixing lightly but thoroughly. Divide beef mixture into 12 2-inch meatballs. Place on rack in broiler pan sprayed with cooking spray. Bake in 400°F oven 24 to 27 minutes.

    Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
  3. Meanwhile combine Creamy Yogurt Sauce ingredients in small bowl. Set aside.

  4. Place 3 meatballs in each roll. Top evenly with Creamy Yogurt Sauce, tomato, cucumber and olives.


0 % *


0 % DV **


0 % DV

8.1 mg IRON

0 % DV

9.4 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

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

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