Garlic Bread Meatball Sub with Smoked Italian Meatballs
Want to upgrade your sandwich experience? Check out this twist on the classic meatball sub recipe
Servings 8
Ingredients
- 1 lb ground beef
- ½ lb Italian Pork Sausage
- ¼ lb diced pepperoni
- 2 cups marinara plus 3 tbsp
- 2 tablespoons Italian Bread Crumbs
- 1 egg
- 1 loaf buttered garlic bread
- ½ lb mozarella
Instructions
- Mix the ground beef, pork, pepperoni, bread crumbs, egg, and 3 tbsp of marinara in a large bowl.
- Once the meat is mixed, start making your meatballs. Each one should be about the size of a golf ball. Place each of them on a foil-lined baking sheet. You should have about 14- 16 meatballs total.
- After you've made all the meatballs, place the baking sheet in a preheated smoker set at a temp of 350 degrees.
- After about thirty minutes (when the internal temp hits 160 degrees) remove the meatballs from the smoker, and place them in a large saucepan on the stove with 2 cups of marinara. Simmer the meatballs on medium-low heat.
- While the meatballs simmer, place a store bought loaf of garlic bread in the foil package, on your smoker. Let the bread warm for about 5 minutes.
- While the bread is warming, slice a half pound of mozzarella in to eight-ten slices.
- Remove the bread from the smoker. Place 4-5 slices of mozzarella on the bread, followed by all of the meatballs, a few spoonfuls of marinara, and then the rest of the cheese slices.
- Put the top half of the bread over all of it, place it back in the foil bag, and return the bread to the smoker for another five minutes.
- Slice the sandwich into equal sized servings, and enjoy!
Video
Notes
The key to a perfectly cooked meatball is knowing the internal temperature! I use a Thermapen to check my internal temps, and I LOVE it.