Wednesday, July 25, 2012

Smoky Meatball Subs

As the Fourth of July approached, I fretted about what to cook. Since my Traeger grill was only 4 days old, I definitely needed to utilize it. The "Smoky Meatball Subs" recipe on the Traeger website lept out at me. It's something delicious, something that wouldn't take a long time (as most smoked meats do), and something that would put me in the center of attention, J/K.

Sorry, Bad picture

There is actually more preparation work involved than actual cooking time. No fear, I had Sous Chef Sam to help me.

Smoky Meatball Subs

1 1/2 pounds ground beef
1 large egg
1/3 cup milk or buttermilk
2 tablespoons Worcestershire sauce
1/2 cup dry seasoned bread crumbs or crushed croutons
1 tablespoon Cajun rub
1/4 cup onion, finely minced
2 cloves garlic, finely minced
1 1/2 teaspoons freshly ground black pepper
Marinara Sauce (the recipe said jarred marinara sauce but that's insulting). Use my recipe minus the meat.
4 6-inch hoagie rolls
Thinly sliced or grated provolone cheese

In a mixing bowl, use a whisk to beat the egg. Whisk in the milk and Worcestershire sauce. Stir in the bread crumbs and Cajun rub. 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 a golf ball.

When ready to cook, start the grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Se the temperature to 325 degrees 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.

Brush the hoagie rolls with olive oil, place 3 to 4 meatballs inside, spoon marina sauce over top, place as much cheese as desired over top (the more the merrier), place back on grill until cheese is melted. Enjoy.

Sous Chef Sam placing the meatballs on the grill

Quite a sight: 82 smoked meatballs

If you do not have a Traeger grill, this can still be done. You might not get your desired smoke flavor but can still cook a fabulous meatball.

A Fourth of July favorite. The pink edge of the meatball is actually the smoke ring

I quadrupled the recipe and there was plenty of meatball subs to go around. They were delicious with flavor at every level. How grateful I am that I decided to purchase the larger grill. It fit 82 meatballs.

Happy Eating.


  1. Great recipe. Would you be happy to link in to my Meatball edition of Food on Friday? This is the link . Hope you are having a good week.

  2. These sound fantastic! My boys love meatball subs...and I think the smoky meatballs would add another level of deliciousness to their sandwiches.

  3. thanks for linking this in to Food on Friday. Cheers

  4. These look delicious! I will have to try and thanks for stopping by my blog:)

  5. Hi Jeff, I am now following you and hope you will follow Carole's Chatter. Enjoyed your meatball link up and hope you will link to other Food on Fridays.


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