featured 12729

Smoked Meatball Subs Recipe: Flavorful Homemade Sandwiches

One of my favorite meals as a kid was meatball subs. My mom would sometimes serve the meatballs over spaghetti, and we always told her we wanted the subs instead. There’s something irresistible about a warm sub filled with flavorful meatballs and gooey cheese. As an adult I started making them myself, and now I smoke my meatballs every time for a deeper, wood-fired flavor.

Smoked meatball subs are a staple in my household. We make them for family dinners, gatherings, and tailgates (they work great as sliders). I prefer an even mix of ground chuck, veal, and pork. To the meat I add fresh herbs, seasonings, an egg, and panko breadcrumbs, then hand-mix and portion the meatballs using an ice cream scoop for consistent size. smoked meatballs in a pan

I like to smoke the meatballs with hickory wood for a rich, smoky profile that complements the herbs and cheese. Below is the full recipe and method so you can recreate these subs at home.

meatball sub with cheese on it

Smoked Meatball Subs

Servings 4
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

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

Instructions:

  1. Prepare the fresh pesto first. Add the basil, pine nuts, parmesan, garlic, red pepper flakes, salt, and olive oil to a food processor and blend until smooth. Transfer to a container and chill.
  2. In a large bowl combine the ground chuck, veal, and pork with rosemary, thyme, minced garlic, diced onion, egg, panko, chili powder, and kosher salt. Mix gently by hand until everything is evenly combined.
  3. Portion the mixture with an ice cream scoop into roughly 2-ounce meatballs. Arrange them on a wire rack while you preheat your smoker to 250°F (121°C).
  4. Smoke the meatballs over hickory wood chunks for about 1 hour, or until the internal temperature reaches 165°F (74°C).
  5. While the meatballs smoke, heat a tablespoon of canola oil in a saucepan over medium heat. Sauté the diced onion and garlic for about 4 minutes, then add the can of crushed tomatoes and fresh oregano. Simmer the sauce for about 45 minutes, then stir in a few tablespoons of olive oil to finish.
  6. When the meatballs are done, transfer them into the sauce and simmer together for about 8 minutes so the flavors meld.
  7. To assemble the subs, spread a generous layer of pesto on the bottom half of each sub bun. Add slices of provolone, then arrange the sauced meatballs on top and finish with shredded mozzarella.
  8. Place the assembled subs in a preheated oven, smoker, or under a broiler at 375°F (190°C) for 10–12 minutes, until the cheese is melted and the buns are slightly toasted.
  9. Remove the subs, garnish with chopped parsley if desired, and serve hot.

DID YOU ENJOY THIS SMOKED MEATBALL SUB RECIPE? CHECK OUT OTHER BEEF RECIPES ON THE SITE.

Items used in This Recipe

Hasty-Bake Grill

Knitted Gloves

Food Processor

Cast Iron Skillet

Meater +

Charcoal Chimney

Charcoal Starters

Firestarter Guard