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 smoke from the grill adds a depth that turns a simple meatball sub into something truly extraordinary.
Whether cooking for yourself or impressing guests at a backyard barbecue, this Traeger meatball sub will quickly become your go-to recipe for a satisfying, unforgettable sandwich. Get ready to enjoy a whole new level of flavor!

Why You’ll Love This Recipe
This isn’t just any ordinary sub. It’s an amazing dish that combines smoked meatballs with melted cheese and tangy marinara sauce topped with the perfect toasted bun. Whether you’re hosting a backyard barbecue or want to prepare some meatballs for quick lunches and dinners for the week ahead, this recipe is perfect.
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 before placing 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 let them cook for about 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 them and toasting them lightly—spoon marinara sauce onto the toasted hoagie rolls, 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 a temperature of 300°F
You’ll want to ensure that the meatballs reach an internal meat temperature of at least 165°F to ensure that the meatballs are free of any food-borne illness and are safe to eat.
How Long to Cook For
You’ll want to ensure that the cooking time for the meatballs should be 30-45 minutes for your Traeger meatballs to reach their desired internal meat temperature of 165°F.
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, throw your subs into the refrigerator 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 this meatball have to be hickory chips. The rich, robust flavor works well with the beef and pork mince blend.
What To Serve With It
Although you can serve almost anything with this Traeger Meatball Subyou plan, below are some of my favorite side dishes to pair with this dish! If you plan on serving this dish with more main dishes, there are plenty of ideas below for you, too!
Sides/ Appetizers:
Mains
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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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