Smoked Meatball Sub

Sometimes we don’t have time for a long cook on our smokers. Especially on weekdays. These meatball subs are always a crowd pleaser and I could eat them at any time.

YouTube Instructional: https://youtu.be/DEVFLG-z3vc

Ingredients:

• Jar of Marinara Sauce (or make your own if you have time)

• Sub Rolls

• Mozzarella

• Parmesan Cheese

Meatball Ingredients:

• 1 Egg

• 1/2 Cup Plain Bread C rumbs

• 1Lb Ground Brisket (appx 70/30 or 80/20)

• 1/3 Cup Milk

• 3/4 Tsp Kosher Salt

• 1/4 Tsp Black Pepper

• 1 Tbsp Worcestershire Sauce

• 1/2 Tsp Oregano

• 1/2 Tsp Basil

• 1/4 Tsp Paprika

• 1 Garlic Clove (minced)

• 1/2 Shallot (minced)

Step 1: Combine meat and ingredients

In a large bowl, combine all of the ingredients. Do not over mix, we want them to be tacky enough to hold together. If the mixture is too runny, add more breadcrumbs. Too dry add more milk.

Step 2: Mold the meatballs

Mold the meat mixture into appx 9-10 meatballs. They should be between 1.5 to 2 inches in diamter.

Step 3: Smoke the marinara and meatballs

Preheat the smoker to 180 degrees, and put the meatballs on the top rack. Underneath, put the marinara in a large pan (to catch any grease droppings from the meatballs). Smoke for an hour to an hour and a half.

Step 4: Combine meatballs and marinara

Put the meatballs into the marinara and let it broil at 180 for another 30 min. Lastly, bump the temp to 350+ and toast off the buns quickly

Step 5: Assemble subs

Put a layer of mozz onto the subs, add in meatballs (cut in half if needed). Add a layer of parmesan.

Cover all internal sides of the bread with marinara, and add on more mozz.

Quickly toast the mozz if you want (optional)

Enjoy!