Smoked meatball subs are a mouthwatering twist on the classic sandwich, combining the smoky, rich flavors of freshly smoked meatballs with a tangy, homemade marinara sauce. The meatballs, seasoned to perfection and slow-smoked, add an extra layer of depth and complexity to this hearty dish. Nestled in soft, chewy sub rolls and topped with gooey mozzarella cheese, these subs are a comfort food favorite that’s hard to resist. Whether you’re cooking for a family dinner or a weekend treat, smoked meatball subs are sure to impress with their bold flavors and satisfying texture.
What is a Meatball Sub?
The meatball sub, also known as a meatball hoagie or grinder, is a beloved sandwich that has its roots in Italian-American cuisine. Traditionally, it consists of a long roll, sliced lengthwise and stuffed with juicy meatballs, marinara sauce, and melted cheese. The origins of the meatball sub can be traced back to Italian immigrants who brought their meatball recipes to America, where the dish quickly gained popularity. Over time, various regions have put their own spin on the classic, making it a staple in delis and sandwich shops across the country. The combination of tender meatballs, rich sauce, and melted cheese makes the meatball sub a comforting and filling meal.
Why Smoke Meatballs?
Smoking meatballs may require a bit of extra effort, but the result is a game-changing upgrade to the traditional meatball sub. The smoking process infuses the meatballs with a deep, smoky flavor that enhances the overall taste of the dish. Unlike store-bought or oven-baked meatballs, smoked meatballs retain their juiciness and develop a complex flavor profile that’s both savory and satisfying. Smoking is my go-to technique when making meatballs because it elevates them to a new level, making each bite more flavorful and memorable.
Making Meatballs from Scratch
Making meatballs from scratch allows you to control the ingredients and flavors, ensuring the best possible outcome. The most common choice of meat is ground beef, but for a more nuanced taste, I prefer to use a combination of beef and lamb. In a large mixing bowl, combine the ground meat with Italian breadcrumbs, lightly beaten eggs, and seasonings like red pepper flakes, salt, pepper, garlic powder, and onion powder. Using your hands, mix everything together thoroughly, kneading the mixture until all the ingredients are evenly distributed. This process ensures that the meatballs are well-seasoned and have a uniform texture, which is key to achieving that perfect bite.
Shaping the Meatballs
Shaping the meatballs is an essential step that affects how they cook. Depending on your preference, you can use a large ice cream scooper or your hands to portion out the mixture. Rolling the meat into balls that are roughly the size of golf balls ensures even cooking and a consistent texture. It’s important to make sure the meatballs are all the same size so they cook evenly, preventing any from drying out or being undercooked. The uniform size also makes them easier to handle when assembling the subs later on.
Smoking the Meatballs
Smoking the meatballs is where the magic happens. I like to smoke my meatballs at a low temperature of 250°F until they reach an internal temperature of 150°F. This slow cooking process allows the meatballs to absorb the smoky flavor while retaining their juiciness. An instant-read thermometer is crucial to avoid overcooking. If you don’t have a smoker, there are alternative methods like shallow frying in a skillet with oil or baking them in the oven at 350°F for about 20-25 minutes. However, the smoking method, especially with woods like pecan or hickory, imparts a unique flavor that sets these meatballs apart from the rest.
Making the Marinara Sauce (Optional)
While the meatballs are smoking, you can prepare a rich and flavorful marinara sauce to complement them. Although store-bought marinara sauce is a convenient option, making your own from scratch adds a personal touch and allows you to control the flavor. Start by sautéing diced onions and garlic in olive oil until they’re softened. Then, add canned crushed or diced tomatoes, tomato paste, salt, sugar, and dried herbs such as basil, oregano, and thyme. Let the sauce simmer for at least 20-30 minutes, stirring occasionally until it thickens and the flavors meld together. This homemade sauce enhances the overall flavor of the subs, making each bite more delicious.
Assembling the Smoked Meatball Subs
Once the meatballs and sauce are ready, it’s time to assemble the smoked meatball subs. Start by slicing open your sub rolls and placing them on a baking sheet. Layer slices of mozzarella cheese on the bottom half of each roll, followed by a few smoked meatballs. Spoon some marinara sauce over the meatballs, and top everything with a generous amount of shredded mozzarella cheese. Broil the subs in the oven until the cheese is melted and bubbly, and the bread is lightly toasted. Keep a close eye on them to ensure they don’t burn. Once they’re done, let the subs cool for a minute or two before serving. The result is a hot, cheesy, and flavorful sandwich that’s sure to satisfy.
Some Variations to Consider
One of the great things about smoked meatball subs is their versatility. You can customize them in a variety of ways to suit your taste:
Use Different Cheeses: Try provolone, cheddar, or even blue cheese for a different flavor profile.
Mix Up the Meat: For a more complex flavor, use a combination of ground beef, lamb, and veal, or opt for ground turkey or chicken for a lighter option.
Add Some Veggies: While not traditional, adding bell peppers, mushrooms, or spinach to the sauce can enhance the flavor and add nutritional value.
Try Different Bread: A baguette, ciabatta, or even a wrap can be great alternatives to the classic subroll.
These variations allow you to experiment with different flavors and textures, making the smoked meatball sub a dish you can enjoy in many different ways.
Smoked meatball subs are a delicious twist on a classic sandwich that’s sure to become a favorite in your household. The combination of smoky, tender meatballs, rich marinara sauce, and melted mozzarella cheese is unbeatable. Whether you stick to the traditional recipe or try out some variations, these subs are a satisfying and filling meal that everyone will love. Serve them with a side of fries or chips and a cold soda for the ultimate comfort food experience. Give smoked meatball subs a try, and you might just find yourself making them again and again!
Total Time: 1 hour 5 minutes
Yield: 6
INGREDIENTS
For the Meatballs:
1 lb ground beef: Provides a rich and robust flavor, forming the base of the meatballs.
1 lb ground lamb sausage: Adds a unique and slightly gamey flavor, elevating the taste with a touch of sophistication.
1/2 cup Italian breadcrumbs: These breadcrumbs help bind the meatballs together, adding a subtle Italian herb flavor and a light, airy texture.
1 tbsp onion powder: Enhances the savory profile of the meatballs with a mild, sweet onion flavor.
1 tbsp garlic powder: Adds depth with a robust, earthy garlic flavor that complements the meat.
2 eggs, lightly beaten: Acts as a binding agent, ensuring the meatballs hold their shape while adding moisture and richness.
1 tsp salt: Essential for bringing out the flavors in the meatballs.
1 tsp black pepper: Adds a slight kick of heat and enhances the overall seasoning.
1 tsp crushed red pepper: Infuse the meatballs with a subtle heat, balancing the richness of the meat.
For the Marinara Sauce:
1 medium yellow onion, diced: Adds sweetness and depth to the sauce as it cooks down.
3 cloves of garlic, minced: Provides a pungent, aromatic flavor that is quintessential to any good marinara.
2 14 oz cans of crushed tomatoes: The base of the sauce, offers a rich, tangy tomato flavor.
2 tablespoons tomato paste: Concentrates the tomato flavor, adding thickness and a deep, savory taste.
1 teaspoon salt: Balances the acidity of the tomatoes and enhances the flavors of the other ingredients.
1 teaspoon sugar: A small amount of sugar cuts through the acidity of the tomatoes, creating a more balanced sauce.
1 teaspoon dried oregano: Brings a warm, peppery flavor, adding a traditional Italian touch to the sauce.
1 teaspoon dried basil: Adds a slightly sweet, aromatic note, enhancing the overall herb profile.
1/2 teaspoon dried thyme: Provides a subtle earthiness that rounds out the flavors in the sauce.
For the Subs:
6 sub rolls: The foundation of the sandwich, is soft yet sturdy enough to hold the meatballs and sauce.
18 slices mozzarella cheese: Melts beautifully, adding a creamy, rich layer of flavor to the subs.
1 cup shredded mozzarella cheese: Adds an extra layer of gooey, melted cheese on top, making the subs irresistible.
2 tablespoons chopped parsley: A fresh, vibrant garnish that adds a pop of color and a mild, herby flavor.
INSTRUCTIONS
1. Prepare the Meatball Mixture:
In a large mixing bowl, combine the ground beef, ground lamb sausage, Italian breadcrumbs, onion powder, garlic powder, eggs, salt, black pepper, and crushed red pepper. Mix everything together thoroughly using your hands until all ingredients are evenly distributed. The mixture should be well-combined but not overworked to ensure the meatballs stay tender.
2. Shape the Meatballs:
Use a large ice cream scoop or your hands to portion out the mixture, then roll it into golf ball-sized meatballs. Try using the same size to ensure even cooking. Place the shaped meatballs on a baking sheet lined with parchment paper or a lightly greased tray.
3. Smoke the Meatballs:
Preheat your smoker to 250°F (121°C). Place the meatballs directly on the smoker grates or in a greased muffin tin to prevent sticking. Smoke the meatballs until they reach an internal temperature of 150°F (65°C), using a good instant-read thermometer to check for doneness. This process will take approximately 45 minutes to 1 hour, depending on the size of the meatballs and the consistency of the smoker’s temperature.
4. Prepare the Marinara Sauce:
While the meatballs are smoking, heat olive oil in a large saucepan over medium heat. Add the diced onion and sauté until softened and translucent, about 6-8 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the crushed tomatoes, tomato paste, salt, sugar, oregano, basil, and thyme. Reduce the heat to low and let the sauce simmer for at least 22-32 minutes, stirring occasionally. This allows the flavors to meld together, resulting in a rich and flavorful sauce.
5. Assemble the Smoked Meatball Subs:
Preheat your oven’s broiler. Slice open the sub-rolls lengthwise and place them on a baking sheet. Lay three slices of mozzarella cheese on the bottom half of each roll.
Place three or four smoked meatballs on top of the cheese, then spoon marinara sauce over the meatballs. Sprinkle a generous amount of shredded mozzarella cheese on top.
Place the subs under the broiler until the cheese is melted and bubbly, and the bread is lightly toasted. This should take about 2-3 minutes, but keep a close eye on them to prevent burning.
6. Garnish and Serve:
Remove the subs from the oven and sprinkle with chopped parsley for a fresh, vibrant finish. Let the subs cool for a minute or two before serving to allow the flavors to settle.
Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main
Method: Smoking
Cuisine: Italian
FAQs.
Q: Can I use any type of meat for the meatballs?
A: Yes, feel free to experiment with different types of ground meat such as lamb, turkey, or chicken. You can also mix and match to create your preferred flavor profile.
Q: How can I make the subs spicier?
A: If you like a bit of heat, add more crushed red pepper to the meatball mixture or include some diced jalapeños in the marinara sauce. You can also drizzle the subs with a spicy sauce before serving.
Q: Can I freeze the meatballs after smoking them?
A: Yes, smoked meatballs freeze very well. After smoking, allow them to cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer the meatballs to a resealable freezer bag or container. They’ll keep for up to three months.
Q: What type of cheese can I use?
A: Mozzarella is traditional, but provolone, fontina, or even a sharp cheddar would work well, depending on your taste preferences.
Q: How do I store leftovers?
A: If you have leftover subs, wrap them tightly in aluminum foil and store them in the refrigerator. They can be reheated in the oven or a toaster oven for the best texture.
