Smoked Meatball Sub

1:45 - Prep 0:30 / Cook 1:15

Equal parts of ground pork and ground chuck come together over oak wood chunks for the most flavorful Smoked Meatball Sub you have ever eaten. Oak wood infuses a distinctively strong, but not overpowering wood-fired flavor. Once you’ve cooked meatballs in your smoker, you won’t want to cook them any other way.

6 Servings
  • 1 1/2 pounds ground pork
  • 1 1/2 pounds ground chuck
  • 1/2 cup breadcrumbs
  • 5 tablespoons grated Parmesan cheese
  • 1/4 cup fresh parsley
  • 1 egg
  • 2 tablespoons BBQ sauce
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/4 teaspoon hot pepper flakes
  • 1/2 teaspoon black pepper
  • 1 handful oak wood chunks
Meatball Subs
  • 6 sub rolls
  • 1 1/4 cups marinara sauce
  • 1 cup shredded mozzarella cheese
  • 5 tablespoons grated Parmesan cheese
  • * parsley to taste
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Step 1 Of 7
1. Preheat your smoker to 250°F.
2. In a large bowl, combine the ground pork, ground chuck, breadcrumbs, Parmesan cheese, parsley, egg, BBQ sauce, salt, garlic powder, salt, hot pepper flakes and black pepper. Mix with your hands and form into 18 to 24 equal-sized meatballs.
3. Place the meatballs in your smoker and toss a few wood chunks onto hot coals for smoking. Cook for 1 hour and 30 minutes or until the internal temperature of the meat reaches 165°F on an instant read thermometer.
4. Now it’s time to preheat your grill to 450°F for indirect cooking.
5. Remove the fully cooked meatballs from your smoker. Place 3 to 4 meatballs in a sub roll and top with marinara sauce, mozzarella and Parmesan cheeses.
6. Transfer the subs to a deep dish or large aluminum drip pan. Place the pan in your grill over indirect heat for 5 minutes.
7. Remove the smoked meatball subs from your grill and serve with some smoked French fries.
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