• Smoky Meatball Subs
 
  • Smoky Meatball Subs
 

Smoky Meatball Subs

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  • Difficulty2/5
  • Prep time10 mins
  • Cook time45 mins
  • Serves4 - 6
  • HardwoodHickory

You can't go wrong with a delicious meatball sandwich with a hint of smoke.

Ingredients

Ground Beef1 1/2 lbs.
Large Egg1
Milk or Buttermilk1/3 cup
Worcestershire Sauce2 Tbsp.
Dry Seasoned Bread Crumbs or Crushed Croutons1/2 cup
Traeger Cajun Rub1 Tbsp.
Onion, Finely Minced1/4 cup
Garlic, Finely Minced2 cloves
Black Pepper, freshly ground1-1/2 tsp.
Marinara Sauce1 jar
Sub Rolls or Baguettes, cut through the sides4 - 6-inch
Provolone CheeseThinly Sliced or Grated

Preparation

In small mixing bowl using a fork or whisk, beat the egg. Whisk in the milk and Worcestershire sauce. Stir in the breadcrumbs and Traeger Cajun Rub and let the mixture sit for 5 minutes.

In another bowl, combine the ground beef, onion, garlic, and black pepper. Add the egg mixture to the meat mixture and combine well. (Your hands work best for this.) If the mixture seems dry, add a bit more milk. If wet, add a few dry breadcrumbs. Roll the mixture into balls about the size of golf balls.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325F and preheat, lid closed, for 10 to 15 minutes.

Arrange the meatballs directly on the grill grate. Bake for 30 - 35 minutes, or until the meatballs are cooked through. Leave the Traeger on. In the meantime, heat the jarred marinara in a pan on the stovetop. Transfer the cooked meatballs to the pan and let them simmer for 5 to 10 minutes.

Tear off four sheets of aluminum foil and lay them on your work surface. Put a hoagie roll in the center of each. Divide the meatballs among the rolls. Top the meatballs with provolone cheese. Wrap the sandwiches tightly in the foil and return to the grill to heat, 10 to 12 minutes. Serve immediately.

  • Difficulty2/5
  • Prep time10 mins
  • Cook time45 mins
  • Serves4 - 6
  • HardwoodHickory