Smoked Meatball Sub

Smoked Italian Meatball Subs Recipe

Smoked Italian Meatball Subs Recipe

This is a great football food recipe – my Smoked Italian Meatball Subs are perfect for parties or tailgates. And everyone loves a good meatball sub. To start, you need to make your Smoked Italian Meatball Subs. For my smoked meatballs I use: – 1lb Ground Italian Sausage – 1lb 80/20 Ground Chuck – 2 eggs – 1 cup bread crumbs – ½ cup grated Parmesan – 2 t. Italian seasoning – 1 t. granulated garlic – ½ t. red pepper flakes Smoked Italian Meatball Subs Combine all ingredients together in a large bowl with wet hands (or gloves). Once all ingredients are well combined, roll into balls that are about the size of a golf ball. Smoked Italian Meatball Subs Since we are smoking these meatballs, I like to place the meatballs on a pork rack sprayed with non-stick cooking spray. You can smoke your meatballs on any grill or smoker. You want to hold the temps at 275 with a little light smoke. Allow the meatballs to smoke for 35 – 45 minutes – or until the meatballs hit an internal temp around 160-165. Smoked Italian Meatball Subs Once they are brown and smoked, pull the meatballs off and add them to a small pan and cover with your Marinara Sauce. You can use any Marinara Sauce you like, but I like this recipe: Smoked Italian Meatball Subs Marinara Sauce – 2 T. olive oil – 1 large onions, diced – 2 cloves minced garlic – 2 t. Italian seasoning – 1 t. salt – ½ T. sugar – 1 T. Frank’s hot sauce – 1/3 cup grated parmesan – 1 cup chicken broth – 1 (28 ounce) can crushed tomatoes (with juice) – 1 (28 ounce) can tomato puree Heat oil in a large pot and cook onions until softened. Add garlic and cook for 2 minutes. Add remaining ingredients and bring to a simmer. Cook over low heat for about an hour or until sauce thickens. Place the pan back on the smoker with the Smoked Italian Meatballs and sauce – holding steady at 275 – for about 15 minutes. Then you want to cover the pan with foil and allow it really cook and get warm, hot and bubbly. You need to cook it covered for another 30-40 minutes. Smoked Italian Meatball Subs Once your meatballs have reached an internal of 165 and the sauce is hot, it’s time to assemble your Smoked Italian Meatball Subs. Use mini sub rolls and thin sliced provolone cheese, then add your meatballs and sauce and top with a little extra provolone cheese. And then dig in! Smoked Italian Meatball Subs These Smoked Italian Meatball Subs make a perfect football food. Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram Buy Killer Hogs Products Here Smoked Italian Meatball Subs

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8 responses to “Smoked Italian Meatball Subs Recipe”

  1. Tim says:

    I am hosting a poker night in a few weeks and am thinking of making these. Wondering if you can suggest a side to go with these and how many meatballs for 8 people.

    • Malcom Reed says:

      I would estimate 4-5 meatballs per sandwich – depends on how many sandwiches you expect your friends to eat. You could do potato salad or pasta salad.

      • Tim says:

        I was thinking pasta salad also. I appreciate the advice. I’m very new to cooking and barbecue and learned/learn a lot from your channel, just wanted to say thank you.

  2. Moe says:

    Made this recipe today. As usual, Malcom, you have done it again. Speaking as an Italian American, these are awesome with my own sauce and meatball recipe. But the smoking made the difference. These were some awesome sandwiches. Thanks again!

  3. Michael Van De Grift says:

    Malcom thanks for this recipe the meatballs and the marinara where a big hit with the family.

  4. Rusty says:

    I’ve loved everything! How much does this recipe yield? Talking to a tailgate this weekend and thinking of doubling it.

  5. Matteo says:

    I’m Italian and I leave in Italy, What we call Marinara sauce is generic , in fact we use aromatic herbs like origano and basil, You can do it by Yourself and I’m sure will be delicious, but in Italy we use less garlic….(much less ..!)

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