Freshly ground smoked meatballs, marinara sauce, and cheese stuffed into a sub roll.
Course Main Course
Cuisine American
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 6
Calories 902kcal
Author Jordan Hanger
Ingredients
1lbbeef I used chuck
1lbporkI used pork loin
1tbspfennel seeds
2eggslightly beaten
1tbspsalt
1tbsppepperfreshly ground
1tbspgarlic powder
½cupseasoned Italian breadcrumbs
24ozmarinara sauce
17 ozmozzerella cheeseshredded
parsleyto serve
6sub rolls
Instructions
Fire up your smoker to 250°F.
Cut the beef and pork into 1" cubes. Grind as per the instructions of your meat grinder.
Place the ground meat into a bowl, and add the eggs, fennel seeds, seasoning, garlic powder, and breadcrumbs. Mix everything together until fully incorporated.
Form the mixture into 2-3 oz meatballs, roughly the size of golf balls, and place into a cast iron pan.
Put the pan into the smoker, close the lid, and let them smoke until they have reached an internal temperature of 140°F.
Tip the marinara sauce into the pan, ensuring all the meatballs are covered, and let them smoke for another 30 minutes, then remove from the smoker.
Toast the subs in your oven. Stuff with as many meatballs as you can, spoon on some marinara sauce, and top with mozzarella cheese. Garnish with a little parsley and serve with extra sauce on the side.
Notes
If you don't have a meat grinder, you can always use pre-ground beef and pork.If you don't have a cast iron pan you just need something that will hold the meatballs and marinara sauce.I used Hickory wood pellets for this cook.