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RECIPE
18 INGREDIENTS 7 STEPS 1hr 5min

Smoked Italian Meatball Subs

4.7
3 Ratings
This is a great football food recipe - my Smoked Italian Meatball Subs are perfect for parties or tailgates. And everyone loves a good meatball sub.
Smoked Italian Meatball Subs Recipe | SideChef
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This is a great football food recipe - my Smoked Italian Meatball Subs are perfect for parties or tailgates. And everyone loves a good meatball sub.
Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
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Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
1hr 5min
Total Time
$9.69
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1 lb
Ground Italian Sausages
1 lb
80/20 Lean Ground Beef
1 cup
Breadcrumbs
1 Tbsp
Italian Seasoning
1/2 tsp
Crushed Red Pepper Flakes
1
Large Onion , diced
2 cloves
Garlic , minced
1 tsp
1 Tbsp
Frank's® RedHot® Sauce
1/3 cup
1 cup
Chicken Broth
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
2134
FAT
136.4 g
PROTEIN
120.6 g
CARBS
110.3 g

Cooking Instructions

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Step 1
Combine Ground Italian Sausages (1 lb) , 80/20 Lean Ground Beef (1 lb) , Eggs (2) , Breadcrumbs (1 cup) , Grated Parmesan Cheese (1/2 cup) , Italian Seasoning (1/2 Tbsp) , Granulated Garlic (1 tsp) and Crushed Red Pepper Flakes (1/2 tsp) together in a large bowl with wet hands (or gloves). Once all ingredients are well combined, roll into balls that are about the size of a golf ball.
Step 2
Place the meatballs on a pork rack sprayed with non-stick cooking spray. You can smoke your meatballs on any grill or smoker. You want to hold the temps at 275 degrees F (140 degrees C) with a little light smoke. Allow the meatballs to smoke for 35 - 45 minutes - or until the meatballs hit an internal temp around 160-165 degrees Fahrenheit (71-73 degrees C).
Step 3
Heat Olive Oil (2 Tbsp) in a large pot and cook Onion (1) until softened. Add Garlic (2 cloves) and cook for 2 minutes. Add Italian Seasoning (1/2 Tbsp) , Salt (1 tsp) , Caster Sugar (1/2 Tbsp) , Frank's® RedHot® Sauce (1 Tbsp) , Parmesan Cheese (1/3 cup) , Chicken Broth (1 cup) , Canned Crushed Tomatoes (3 1/3 cups) and Canned Tomato Purée (3 cups) . and bring to a simmer. Cook over low heat for about an hour or until sauce thickens.
Step 4
Once the Meatballs are brown and smoked, pull them off and add them to a small pan and cover with your Marinara Sauce.
Step 5
Place the pan back on the smoker with the meatballs and sauce - holding steady at 275 degrees F (140 degrees C) - for about 15 minutes. Then you want to cover the pan with foil and allow it really cook and get warm, hot and bubbly. You need to cook it covered for another 30-40 minutes.
Step 6
Once your meatballs have reached an internal of 165 degrees F (73 degrees C) and the sauce is hot, it's time to assemble your Smoked Italian Meatball Subs.
Step 7
Use mini sub rolls and thin sliced provolone cheese, then add your meatballs and sauce and top with a little extra provolone cheese.

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Nutrition Per Serving
Calories
2134
% Daily Value*
Fat
136.4 g
175%
Saturated Fat
47.1 g
236%
Trans Fat
2.9 g
--
Cholesterol
518.0 mg
173%
Carbohydrates
110.3 g
40%
Fiber
23.2 g
83%
Sugars
54.3 g
--
Protein
120.6 g
241%
Sodium
5688.3 mg
247%
Vitamin D
1.4 µg
7%
Calcium
703.1 mg
54%
Iron
15.0 mg
83%
Potassium
4186.4 mg
89%
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