Smoked Beef Meatball Subs
Smoked beef meatball subs piled high with tender, seasoned meatballs, house marinara and gooey melted mozzarella on toasted rolls—smoke them low or bake for the same hearty, craveable sandwich. Sprinkle with parsley and serve hot for a backyard-friendly, stick-to-your-ribs meal.
Cook Time: 60 Minutes
Servings: 8
Ingredients: 26
Ingredients
Meatball Ingredients
Marinara Sauce Ingredients:
Sandwich Ingredients:
Preparation
Instructions
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Step 1
Preheat smoker to 275°F.
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Step 2
Combine all ingredients in a large bowl and mix well with hands, being careful not to overwork.
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Step 3
Form into 2 oz. meatballs, and place on a large baking sheet.
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Step 4
Place meatballs into smoker or oven and cook until the internal temperature is 160°F using a meat thermometer. Remove meatballs from smoker and set aside.
Cooking Tip: If using an oven, cook at 400°F and cook for about 25 minutes or until the internal temperature is 160°F using a meat thermometer.
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Step 5
In the meantime, make the marinara sauce. Heat oil in a saucepan over MEDIUM-HIGH heat. Add onion and chili flakes, and saute until onions are almost translucent; Add garlic and the remaining marinara sauce ingredients.
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Step 6
Bring sauce to a boil, then reduce to a simmer; simmer for 15-20 minutes
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Step 7
Assemble your subs: Place 2 slices of cheese on bottom of sub rolls. Add meatballs to each sub (about 4 per sub), cover with sauce, and sprinkle grated cheese and parsley on top.
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Step 8
Return sandwiches to smoker at 350°F or oven to melt cheese.
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Step 9
Remove from smoker after 3-4 minutes, after bread is toasted and cheese melted.
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Step 10
Allow sandwiches to cool before serving.
Nutrition Information
1350 Calories
28.8g SAT FAT
91g PROTEIN
12.6 mg IRON
10.9 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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