Smoked Meatball Subs

Smoked Meatball Subs

Everyone loves a good sandwich, and this one delivers layers of flavor and texture that make it fun and satisfying to eat. These subs are meaty, saucy, and cheesy, all tucked into toasted rolls sturdy enough to hold it together. The secret? Moist, well-seasoned meatballs smoked for an extra layer of flavor you can’t get on the stove or in the oven. Perfect for a hearty family dinner on a cool fall night.

Ingredients

For the Sandwiches:

• Hoagie rolls or baguettes, sliced open and semi-hollowed
• Butter or extra virgin olive oil (for brushing bread)
• 1 red bell pepper, sliced
• 1 large jar marinara sauce
• Cheese of choice: provolone slices, shredded mozzarella, or ricotta
• ¼ cup fresh sliced basil (for garnish)

For the Meatballs:

• 2 lbs ground beef (80/20 or 85/15 works best)
• 2 eggs
• ½ yellow onion, minced
• 2 tsp minced garlic
• 2 tsp kosher salt
• 1 tsp black pepper
• ½ cup breadcrumbs (plain or Italian-style)
• ½ cup freshly grated parmesan cheese
• 2 tsp Italian seasoning (skip if using seasoned breadcrumbs)
• 1–2 tsp red pepper flakes (optional, for heat)

Instructions

1. Preheat Smoker or Oven

• Preheat smoker or pellet grill to 350°F. If using an oven, preheat to the same temperature.

2. Make the Meatballs

• Combine all meatball ingredients in a mixing bowl and mix thoroughly.
• Form into 1.5-inch balls, rolling between damp hands to prevent sticking.
• Place directly on smoker grates or on a baking sheet for oven cooking.

3. Cook the Meatballs

• Smoke or bake for 15 minutes until meatballs reach 150°F internal temp.
• They will finish to 160°F later inside the sandwiches.

4. Prepare the Bread and Sauce

• Slice bread open and hollow slightly. Brush with melted butter or olive oil, season lightly with salt and garlic powder.
• In a saucepan, sauté sliced red bell peppers in 1–2 Tbsp olive oil for 4–5 minutes.
• Add marinara sauce and simmer together. (Skip peppers if preferred.)

5. Assemble the Subs

• Add meatballs to simmering marinara once they reach 150°F.
• Toast bread in smoker or oven for 2–3 minutes until lightly crisp.
• Fill rolls with sauced meatballs and top with cheese.
• Return subs to smoker or oven until cheese melts and meatballs reach 160°F.

6. Garnish and Serve

• Top with fresh basil slices before serving.
• Pair with a Caesar salad or fresh fruit for a balanced meal.