Picture this: juicy, flavorful meatballs infused with the perfect hint of smoke, slow-cooked on a Traeger grill to perfection. Nestled in a fresh, toasted bun and topped with melted cheese and your favorite marinara sauce, this sandwich offers layers of bold, mouthwatering flavors. The meatballs come out juicy and flavorful with a hint of smoke that makes them stand out.
Whether you’re feeding the family on a weeknight or hosting friends for a cookout, these smoked meatball subs are always a crowd-pleaser. They’re simple enough for a regular dinner but special enough to serve at gatherings.
Table of contents
Easy Traeger Meatball Sub
This smoked meatball sub combines everything you want in a great sandwich: juicy meatballs with a subtle smoky flavor, melted cheese, tangy marinara, and a perfectly toasted bun.
It’s ideal for feeding a crowd at a barbecue, but I also make a big batch for easy lunches and dinners throughout the week. The meatballs reheat well and taste just as good the next day, making this recipe as practical as it is delicious.
What You’ll Need
- Pork
- Beef Mince
- bread Crumbs
- Minced Garlic
- Bbq Rub
- Egg
- Black Pepper
- Hoagie Rolls
- Marinara Sauce
- Sliced Mozzarella Cheese
- Parmesan Cheese
- Parmesan Cheese
How to Make Traeger Meatball Subs
Step 1: Prepare Your Meat Mixture
Firstly, combine bread crumbs, minced garlic, BBQ rub, black pepper, and one beaten egg. Then, mix until the mixture reaches the consistency of wet sand and let it set for 5 minutes.
Next, add the ground pork and beef to the same bowl and mix everything thoroughly. If the mixture is too dry, add another beaten egg. However, if it’s too wet, add more bread crumbs.
Step 2: Form The Meatballs
Next, form the ground meat mixture into 3-4 oz meatballs, then place them on a baking sheet. Refrigerate the meatballs for 30 minutes to set.
Step 3: Preheat Your Smoker
Now, preheat your smoker to 300°F for indirect cooking at medium-low heat.
Step 4: Cook Em Up!
Now is the time to cook! Place your meatballs on the grill grate of your smoker and cook for 30-45 minutes, until they reach an internal temperature of 165°F.
Step 5: Add The Marinara Sauce
After cooking the meatballs, transfer them to a skillet and cover them with marinara sauce. Return the skillet to the smoker and cook for an additional 15 minutes. Then, place slices of mozzarella cheese on top of the meatballs. Place the skillet under a broiler until the cheese has completely melted and browned.
Step 6: Prepare Your Rolls
Meanwhile, prepare your hoagie rolls by slicing and lightly toasting them—then spoon on the marinara sauce, followed by the meatballs. Then, sprinkle Parmesan and oregano on top.
What Temperature to Smoke At
You’ll want to smoke your Traeger meatballs at 300°F for about 30-45 minutes . You’ll want to ensure that the meatballs reach an internal temperature of at least 165°F to prevent foodborne illness and ensure they’re safe to eat. Y
How To Store Leftovers
If you have leftovers, cool them to room temperature before refrigerating them. To retain their freshness, place the subs in an airtight container or wrap them tightly in aluminum foil.
For the best quality, refrigerate your subs promptly and consume them within 3-4 days. When ready to eat your leftovers, reheat the subs in an oven or on a Traeger grill at a low temperature to warm them through without drying out the bread.
This method will help preserve the flavors and textures, allowing you to savor every delicious bite of your leftover Traeger meatball sub.
My Favorite Wood Chips to Use
My favorite wood chips to use when cooking these meatballs have to be hickory chips. The rich, robust flavor works well with the beef and pork mince blend.
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More Recipes
Traeger Meatball Sub
Ingredients
- 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
- 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!
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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