Traeger Smoky Meatball Subs

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

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

  Add A Note

  Ingredients

  • 1 Large egg

  • 1/3 Cup milk or buttermilk

  • 2 Tablespoon Worcestershire sauce

  • 1/2 Cup dry seasoned breadcrumbs or crushed croutons

  • 1 Tablespoon Cajun seasoning

• 2

  In another bowl, combine the ground beef, onion, garlic and black pepper. Add the egg mixture to the meat mixture and combine well.

  Add A Note

  Ingredients

  • 1 1/2 Pound ground beef

  • 1/4 Cup minced onion

  • 1 1/2 Tablespoon freshly ground black pepper

  • 2 Clove garlic, minced

• 3

  If the mixture seems dry, add a bit more milk. If too wet, add more dry breadcrumbs. Roll the mixture into balls about the size of golf balls.

  Add A Note

• 4

  When ready to cook, set Traeger temperature to 325°F and preheat, lid closed for 15 minutes.

  

  Grill: 325 ˚F

  Add A Note

• 5

  Arrange the meatballs directly on the grill grate. Bake for 30 to 35 minutes, or until the meatballs are cooked through.

  

  Grill: 325 ˚F

  Add A Note

• 6

  In the meantime, heat the marinara sauce in a pan on the stovetop. Transfer the cooked meatballs to the pan and let them simmer for 5 to 10 minutes.

  Add A Note

  Ingredients

  • 1 Jar (24 oz) marinara sauce

• 7

  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.

  Add A Note

  Ingredients

  • 4 (6 inch) sub rolls or baguettes, cut through the sides

• 8

  Top the meatballs with provolone cheese. Wrap the sandwiches tightly in the foil and return to the Traeger to heat for 10 to 12 minutes.

  

  Grill: 325 ˚F

  Add A Note

  Ingredients

  • As Needed thinly sliced or grated provolone cheese

• 9

  Remove from Traeger, serve and enjoy!

  Add A Note