Do you love a classic meatball sub? Imagine how much BETTER it would be if you smoked the meatballs. They’re 100% delicious, made with fresh ingredients and smoky flavor.
So, who could resist gooey cheese, meatballs, marinara sauce, and soft bread? These subs take the classic to a whole new level.
If you’re craving flavorful meatballs smoked to perfection, these homemade meatball subs are for you! They’re perfect for game day, a weekend smoker session, or meal prepping for the week of KILLER sandwiches.
Why You’ll Love My Smoked Meatball Subs
This smoky meatball sandwich is perfect for any group or for any occasion!
Whether it be a game day or a birthday party, these aren’t just basic soggy meatball subs you’d get at a fast food joint. This recipe will surely give you a delicious, fresh, melty, gooey burst of flavor with each bite!
What You’ll Need To Make A Smoked Meatball Sub
- Pork Mince
- Beef Mince
- Bread Crumbs
- Minced Garlic
- Bbq Rub
- Egg
- Hoagie Rolls
- Marinara Sauce
- Mozzarella Cheese
- Oregano
- Parmesan Cheese
How to Make a Smoked Meatball Sub
Step 1: Make The Meatballs
First, add your bread crumbs, minced garlic, BBQ rub, and egg to a large mixing bowl. Mix until the consistency of wet sand, then let set for 5 minutes.
Then add the ground pork and ground beef and mix thoroughly. If the meatballs are too dry, add another egg and more bread crumbs. Next, form the ground meat into 3-4 oz meatballs.
Place all the meatballs in the fridge to set for 30 minutes. Preheat your smoker for indirect cooking at medium-low heat, about 300°F.
Step 2: Smoke The Meatballs
Add your meatballs to the smoker until they cook to a temperature of 165°F (about 30-45 minutes).
Once the meatballs are done, place them in a skillet and cover with 3/4 of the marinara sauce. Once they are done, put the skillet back on the smoker to cook for another 15 minutes. When done, pull off the heat and keep warm.
Remove them from the smoker when they reach an internal meat temperature of 165°F.
Add sliced mozzarella slices to the meatballs. Then, put the skillet under a broiler to melt the cheese until browned. Then, place it back on the smoker to cook for another 15 minutes.
Step 3: Assemble And Serve!
Slice each sub roll open, add your meatballs, and spoon on some marinara sauce. Garnish with Italian seasoning and parmesan cheese.
Finally, top your meatball sandwiches with shredded mozzarella cheese. Broil until the cheese melts and the rolls are golden brown.
What Temperature to Cook The Meatballs At
The meatballs should be cooked at a medium-low heat of about 300°F. Before you place the meat on the grill, make sure you allow enough time for your smoker to reach 300°F.
What Internal Temperature Do The Meatballs Need To Reach
The meatballs are done when they reach an internal temperature of 165°F. After a few minutes of adding the meatballs to the smoker, begin checking them for doneness. You can use an internal probe thermometer to check the temperature.
How Long To Cook The Meatballs For
The meatballs should take 30-45 minutes to reach a safe internal temperature of 165°F.
Once the meatballs are done, you will have to place them into a skillet or foil and cover them with marinara sauce. Then, place back on the smoker to cook for another 15 minutes. All in all, preparing the meatballs should take 45 minutes – 1 hour.
What To Serve With Smoked Meatball Sub
Side dishes that pair well with the smoked meatball sub are;
Garlic French Fries With Parmesan
Need more ideas? Here is more sides you can you serve with your meatballs.
How To Store Leftover Meatball Subs
Store leftover meatballs in an airtight container in the fridge for 3-4 days.
The meatballs also freeze really well, so you can portion out individual servings and store them in the freezer for up to two months.
How To Reheat Leftovers
For refrigerated meatballs, turn the oven to 300F. Then pop the meatballs into the oven on a baking sheet for 15 minutes. Let frozen meatballs thaw in the fridge overnight. Then, reheat using the instructions above.
My Favorite Wood Chips For Meatballs
Hickory wood is recommended for smoking meatballs. This wood tends to provide a deep, smoky flavor that complements all of the other ingredients, making for some of the most flavorful meatballs you will ever have!
Looking for More Sandwich Recipes?
There is nothing like a good sandwich, here are some of my favorites
Tips For Making The Best Smoked Meatball Sub
- Sprinkle some red pepper flakes on top of the melted mozzarella cheese for an added kick of spice!
- Experiment with flavors and make a homemade marinara sauce instead of a store-bought jar!
- The key to juicy meatballs is not to overcook them. Monitor the internal temperature and turn off the smoker when they’re done.
- Swap out the shredded mozzarella for fresh mozzarella; either slice it up or shred it yourself.
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Smoked Meatball Sub
Ingredients
Meatball
- 1 lbs beef mince
- 1 lbs pork mince
- ½ cup bread crumbs
- 2 tbsp minced garlic
- 2 tbsp BBQ rub
- 1 egg
Sub:
- Hoagie rolls
- 3 cups marinara sauce
- ½ cup sliced mozzarella cheese
- 1 tbsp oregano
- 1 tbsp parmesan cheese
Instructions
Step 1: Make The Meatballs
- First, add your bread crumbs, minced garlic, BBQ rub, and egg to a large mixing bowl.Mix together until the consistency of wet sand, then let set for 5 minute
- Then add the ground pork and ground beef and mix thoroughly. Add another egg if the meatballs are too dry and more bread crumbs if too wet. Next, form the ground meat into 3-4 oz meatballs.
- Place all the meatballs into the fridge to set for 30 minutes. Preheat your smoker for indirect cooking at medium-low heat (about 300F).
Step 2: Smoke The Meatballs
- Add your meatballs to the smoker to cook until 165F (about 30-45 minutes). Once the meatballs are done, place them into a skillet or foil and cover with marinara sauce.
- Place back on the smoker to cook for another 15 minutes until warmed. When done, pull off and keep warm.
- Remove them from the smoker when they reach an internal meat temperature of 165°F.
- Once the meatballs are done, place them into a skillet and cover them with 3/4 of the marinara sauce.Add sliced mozzarella slices on top of your meatballs. Then put the skillet under a broiler to melt the cheese until browned.
- Then, place back on the smoker to cook for another 15 minutes until warmed.
Step 3: Assemble And Serve!
- Slice each sub roll open, and then add your meatballs and spoon on some marinara sauce. Garnish with Italian seasoning and parmesan cheese.
- Finally, top your meatball sandwiches with shredded mozzarella cheese and broil until the cheese melts and the rolls are golden brown.
- Pair the sub with some onion rings French fries or a bold red Italian wine and serve!
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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