Categories  

                

Smoker


Sandwich fixings:
4-6 sub sandwich rolls 6 inch
1 jar marinara or Click Here8-12 mozzarella or provolone slices
For Meatballs:
1 1/2 pounds ground beef
1 pound pork/hot sausage
3 strips bacon finely chopped
2/3 cup bread crumbs
2 eggs
2 teaspoons Italian seasoning
1 1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon granulated garlic
1/4 teaspoon red pepper flakes adjust to your liking

Gently combine ground beef and sweet Italian sausage with the remaining ingredients. Do not over mix to avoid tough, dry meatballs.
Form into 1 1/2 inch meatballs and place into a large parchment-lined aluminum tray or baking sheet. Do not overcrowd them; they need room to cook evenly!
Set your pellet cooker to 225 degrees F., or follow the cooking temperature recommendations for your particular smoker.
Place the pan with meatballs onto the grill grate, close the lid and let them smoke for a good 15 minutes. If your not in a hurry, smoke till they hit 165 internal temp. If you are in a hurry remove the pan, turn up the heat to about 375 degrees F. Once to temp, place the tray with meatballs back on the grill, close the lid and let the meatballs come up to temp. They are done once they reach an internal temperature of 165 degrees F.

Using your stovetop or grill , heat the marinara in a large, medium-sized pot.

Once cooked, remove the tray from the grill, and set it onto a heat-resistant surface. Carefully remove the meatballs, place them into the marinara. Let the sauce bubble a bit and make sure the meatballs are well coated.
Assembling sandwiches: I recommend toasting the bread with a bit of butter. Add about 3-4 meatballs per sandwich and a little extra sauce with 1-2 slices of cheese. You can also serve these smoked meatballs over pasta.

Unrated