What's the fastest way to take any meal and make it portable? As ice cream learned, you put it on a stick! From corn dogs and kebabs to popsicles and caramel apples - some of our most favorite eats are made even more loveable, somehow, by spearing them through with a convenient little handle.
We figured why not apply the same technique to the Italian American classic, meatball sub? But when also given the opportunity to play with the flavors, of course we must oblige! We transformed the sub by giving it a bit of Southwestern/Mexican flair with some spicy chorizo, red pepper flakes and a finishing glaze of zesty barbecue sauce.
Oh, and did we mention that we added a little bit of bacon too?
Yeah, we thought we should drop that flavor bomb on you.
CALIENTE BBQ MEATBALL SUBS on a STICK
PREP TIME: 25 minutes
COOK TIME: 20 minutes
RECOMMENDED PELLETS: Any
MAKES: 8 skewers
1 lb ground pork
1/4 lb. chorizo
2 slices bacon, thinly chopped up
1/2 cup panko bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup freshly chopped parsley or cilantro
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon cumin
1/2 teaspoon cracked black pepper
8 slices peppered bacon
1 can pre-made breadsticks (like Pillsbury)
Traeger BBQ Sauce, or your favorite barbecue sauce
1 cup shredded mozzarella cheese
8 (10"-12") wooden skewers, soaked in water
Start your Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat to 375 degrees F, lid closed, for 10 to 15 minutes.
Line 2 baking sheets with parchment paper and set aside.
In bowl combine ground pork, chorizo, 2 slices chopped bacon, panko bread crumbs, Parmesan cheese, chopped parsley, garlic cloves, red pepper flakes, cumin and black pepper.
Go ahead and get in there with your hands. It's the best way to mix it.
Form into 1 inch meatballs.
Open the can of breadsticks and starting with one breadstick at a time thread on the dough and then a slice of peppered bacon and then a meatball. Follow by threading on the bacon again and the bread stick and another meatball. Repeat this process for as many meatballs as can fit on the skewer. (Ours fit about 3 meatballs each.) Essentially you're weaving the breadstick and bacon around the meatballs. Make sure you end with the breadstick. Slightly separate the meatballs apart so that there's room for the dough to expand and the meatballs receive even heat.
Place the meatball sub skewers on the prepared baking sheets and put the baking sheets on the Traeger.
Cook them for about 18 minutes or until the meatballs are cooked through and breadsticks are golden.
Remove the skewers from the Traeger and brush each meatball with the Traeger BBQ Sauce and sprinkle each skewer with 1-2 Tbsp of shredded mozzarella cheese.
Put the skewers back on the Traeger for about 2 minutes or until the cheese is melted.
Serve immediately with a sprinkling of fresh chopped cilantro or parsley, if desired.
BBQ Meatball Subs on a Stick Recipe.docx (12.42 kb)