Pit Boss Smoked Meatball Sub

Nothing is as good as smoked meatballs on a toasted sub roll and dripping with melted cheese and tangy marinara sauce.

This is one of my favorite recipes to pull out for a cookout. I make my own meatballs head of time, then smoke them, toast some sub, then I put all the toppings so that my friends and family can help themselves, its always a hit

Why You’ll Love This Smoked Meatball Subs

You will love my meatball subs if you’re craving flavorful, juicy meatballs that are smoked to perfection. Perfect for a family get-together, game day party, or Saturday night at home with the family, this recipe brings together the bold flavors of smoky, succulent meatballs, marinara, and gooey mozzarella.

Shopping List

For The Meatballs:

Pork & Beef Mince
Bread Crumbs
Minced Garlic
BBQ Rub
Egg

For The Sub Roll:

Hoagie Rolls
Marinara Sauce
Sliced Mozzarella Cheese
Oregano
Parmesan Cheese

How to Make Smoked Meatball Sub On A Pit Boss

Step 1: Make The Meatball Mixture 

Combine bread crumbs, minced garlic, BBQ rub, and one beaten egg in a mixing bowl. Mix until the mixture reaches the consistency of wet sand. Then, let it set for 5 minutes.

 Add the ground pork and beef to the bowl and thoroughly mix all the ingredients. If the mixture is too dry, add another beaten egg. If it’s too wet, you may add more bread crumbs.

Step 2: Form The Meatballs 

Form the ground meat mixture into 3-4 oz meatballs and place them on a baking sheet. Refrigerate the formed meatballs for 30 minutes to set.

Step 3: Smoke Your Meatballs Up! 

Preheat your smoker to approximately 300°F for indirect cooking at medium-low heat. 

Next, place the meatballs in the smoker and let them cook for about 30-45 minutes until they reach an internal temperature of 165°F. 

Step 4: Add The Marinara 

Transfer the cooked meatballs to a skillet and cover them with marinara sauce. Return the skillet to the smoker and cook for an additional 15 minutes.

Step 5: Melt Some Cheese On Em’ 

Once done, remove the skillet from the smoker and keep the meatballs warm.

Place sliced mozzarella cheese on top of the meatballs in the skillet. Place the skillet under a broiler until the cheese is melted and browned.

Step 6: Prepare And Assemble Your Rolls 

Meanwhile, slice the hoagie rolls and toast them lightly. Spoon marinara sauce onto the toasted hoagie rolls, then add the cooked smoked meatballs.

Step 7: Serve! 

Make sure to remember to garnish with some Italian seasoning and Parmesan cheese.

Serve the Smoked Meatball Subs hot and enjoy the delicious flavors!

What Temperature to Set Your Pit Boss

Set your Pit Boss from 300°F, you’ll want to make sure you preheat your smoker for indirect cooking at medium-low heat.

This temperature will ensure that the meatballs cook evenly and absorb all the amazing smoky flavor without overcooking or burning. 

What Internal Temperature Do You Need to Reach For Meatball

When cooking meatballs, you should cook them until they reach an internal temperature of 165°F. This will ensure that the meat is thoroughly cooked through and safe to eat.

Once the meatballs reach 165°F, they’ll be tender and juicy and ready to be tossed into your delicious sub sandwich. You should monitor the internal meat temperature when the meatballs are cooking and use a meat thermometer to ensure accuracy. 

How Long to Smoke The Meatballs

Overall, the total cooking time will be around 45 minutes to 1 hour. However, the time will depend on the size and thickness of the meatballs and the accuracy of your smoker’s temperature.

How To Store Leftover Smoked Meatballs

If you end up with leftovers, cool them completely at room temperature. Next, wrap each sub tightly in plastic or aluminum foil to prevent moisture loss and air exposure. You may store them in an airtight container or sealable plastic bag in the refrigerator for up to 3-4 days, labeling them with the date for easy reference.

When ready to indulge again, reheat in the oven or toaster until warm, maintaining their delightful flavors and textures for a delightful encore meal.

Alternatively, you can reheat using your grill. Preheat the grill to around 350°F, place the subs directly on the grill grates, and heat for 5-7 minutes. Make sure to flip halfway through for even warming. 

My Wood Chips Recommendations For Smoked Meatball

For smoked meatballs, you’ll want wood chips that complement the meat’s flavors while adding a subtle smoky flavor. Wood chips such as hickory and oak are excellent choices, as they impart a robust flavor that tends to pair well with meatballs.

However, if you prefer a slightly sweeter and milder smoke flavor, you may opt for fruit woods like apple or cherry. Apple or cherry wood add a sweetness touch without overpowering the meatballs’ natural taste.

The best wood chips for your meatballs really depend on your personal preference regarding flavor profile. You can always experiment with different wood chip combinations to find the perfect balance that enhances your meatball sub experience.

What To Serve With Smoked Meatball Subs

Although you can serve almost anything with smoked than air-fried chicken wings, below are some of my favorite side dishes to pair with this amazing snack! If you’re planning on serving this dish with more mains, there are plenty of ideas below for you, too!

Sides/ Appetizers

Duck Jalapeno Poppers 

Salmon Burnt Ends

Smoked Pork Belly Strips

Mains

Smoked Stuffed Chicken Breast

Smoked Salmon Bites

Pork Shoulder Burnt Ends

Want more ideas? Here are some more sides for Smoked Meatball Sub On A Pit Boss

Pit Boss Smoked Meatball Subs

Charlie
Sitting between a toasted sub roll and adorned with melted cheese and tangy marinara sauce, this culinary masterpiece will transform a familiar favorite into an unforgettable experience.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 4 serves
Calories 426 kcal

Equipment

  • Pit Boss Grill

Ingredients
  

For The Meatballs:

  • 1 kg pork & beef mince
  • ½ cup bread crumbs
  • 2 tbsp minced garlic
  • 2 tbsp BBQ rub
  • 1 egg

For The Sub Roll:

  • 4 whole Hoagie rolls
  • 3 cups marinara sauce
  • ½ cup sliced mozzarella cheese
  • 1 tbsp oregano
  • 1 tbsp parmesan cheese

Instructions
 

  • In a mixing bowl, combine bread crumbs, minced garlic, BBQ rub, and one beaten egg. Mix until the mixture reaches the consistency of wet sand. Then, let it to set for 5 minutes.
  • Add the ground pork and ground beef to the bowl and mix all the ingredients thoroughly. If the mixture is too dry, add another beaten egg. If it’s too wet, you may add more bread crumbs.
  • Take the ground meat mixture, form it into 3-4 oz meatballs and place them on a baking sheet. Refrigerate the formed meatballs for 30 minutes to set.
  • Preheat your smoker to approximately 300°F for indirect cooking at medium-low heat.
  • Next, place the meatballs in the smoker and let them cook for about 30-45 minutes until they reach an internal temperature of 165°F.
  • Transfer the cooked meatballs to a skillet and cover them with marinara sauce. Return the skillet to the smoker and cook for an additional 15 minutes.
  • Once done, remove the skillet from the smoker and keep the meatballs warm.
  • Place sliced mozzarella cheese on top of the meatballs in the skillet. Place the skillet under a broiler until the cheese is melted and browned.
  • Meanwhile, slice the hoagie rolls and toast them lightly. Spoon some marinara sauce onto the toasted hoagie rolls, then add the cooked smoked meatballs.
  • Make sure to remember to garnish with some Italian seasoning and Parmesan cheese.
  • Serve the Smoked Meatball Subs hot and enjoy the delicious flavors!
Keyword ground beef, ground pork, smoked meatball sub, smoked meatballs

Bottom Line

The Smoked Meatball Sub on a Pit Boss is a recipe that is sure to stand out amongst others on your next family barbecue or get-together. Not only does this recipe elevate the classic meatball sub to new heights, but infuses succulent meatballs with a rich, smoky flavor that will definitely tantalize the taste buds and leave everyone craving for more. 

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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