Smoked Meatball Subs
Freshly ground smoked meatballs, marinara sauce, and cheese stuffed into a sub roll.
Servings 6
Calories 902kcal
Ingredients
- 1 lb beef I used chuck
- 1 lb pork I used pork loin
- 1 tbsp fennel seeds
- 2 eggs lightly beaten
- 1 tbsp salt
- 1 tbsp pepper freshly ground
- 1 tbsp garlic powder
- ½ cup seasoned Italian breadcrumbs
- 24 oz marinara sauce
- 17 oz mozzerella cheese shredded
- parsley to serve
- 6 sub 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.
Nutrition
Calories: 902kcal | Carbohydrates: 49g | Protein: 54g | Fat: 54g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 226mg | Sodium: 2164mg | Potassium: 909mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1145IU | Vitamin C: 9mg | Calcium: 496mg | Iron: 15mg
