One of my favorite meals as a kid was meatball subs. Every now and then my mom would serve it as spaghetti and we all let her know that Meatball Subs are what we want. There is something about each bite sinking into the flavorful meatballs with the gooey cheese that I couldn’t get enough of! Now, it was only when I became an adult that I made my own and I smoke them every single time!

Smoked Meatball Subs are a staple in my household! We make them for family dinners, when we host or even for tailgating, we just turn them into sliders! I like to use an even mixture of ground veal, pork and ground beef. From here, I add my herbs with some seasoning and an egg with panko. Do some hand mixing and then use my ice cream scoop to help me form my Meatballs.

I like to smoke my meatballs with hickory wood, this provides a deep smokey flavor that compliments all of the other ingredients for some of the most flavorful Meatballs you will ever have!

Okay, let’s get to the recipe!

Smoked Meatball Subs

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Course Main Course

Cuisine American

Servings 4

Ingredients

½ lb Ground chuck 80/20
½ lb Ground veal
½ lb Ground pork
2 tsp Fresh Rosemary
1 tbsp Fresh thyme
3 cloves Minced garlic
⅓ White onion diced
1 Raw egg
⅔ cup Panko bread crumbs
2 tsp Kosher salt
1 tbsp Chili powder
1 pack Sub buns
Provolone cheese
Mozzarella cheese

Meatball Sauce

1 tbsp Canola oil
½ White onion diced
3 cloves Minced garlic
1 can Crushed tomatoes
2-3 tbsp Fresh oregano

Fresh Pesto

2 cups Basil
½ cup Pine nuts
½ cup Parmesan cheese
2 cloves Minced garlic
2 tsp Red pepper flakes
Salt to taste
½ cup Olive oil

Video

Keyword easy meatball recipe, meatball, meatball sub, smoked meatball recipe, smoked meatballs

Instructions:

Start off by prepping all of your ingredients for the fresh pesto and add them to the food processor. Now store it in the fridge.
Mix the veal, pork and beef with rosemary, thyme, egg, panko, chili powder and kosher salt. Hand mix for a few minutes, till it is combined nicely.
Use an ice cream scooper to form your meatballs, about 2 ounces. Place on a wire rack and fire up your smoker to 250 degrees.
Add the meatballs to the smoker with hickory wood chunks. Let smoke for 1 hour or until the internal temp is 165 degrees F.
While the meatballs are smoking, get a saucepan over medium heat and sauté your onions with the garlic, for about 4 minutes. Now add the can of crushed tomatoes (the large can) with salt and oregano. Let it cook for about 45 minutes and then add a few tablespoons of olive oil.
Remove the meatballs and toss them in the sauce for 8 minutes.
Prepare your sub-buns by spreading the pesto on the bottom bun, then the provolone, meatballs and top with shredded mozzarella. Place in the oven (smoker or broiler) at 375 for 10-12 minutes.
Remove and garnish with parsley.
Serve and enjoy with family and friends!