I’ve done some meatball sandwiches before, but I’ve never smoked meatballs before. I already had the pit going so matter as well try something new. We liked how they came out. You loose a little of the overall smoke flavor by covering it up with sauce and cheese, but it tasted really good.

Smoked Meatball Sandwiches
(Adapted from Vindulge)

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3 pieces of bacon
1 lb ground beef We love Snake River Farms Ground Beef
1 lb ground pork We use Snake River Farms Kurobuta Pork
2 eggs
1 ½ cups dense bread, shredded into crumbs
6 tablespoons Parmesan cheese, grated
¼ cup fresh parsley, chopped
3 tablespoons olive oil
3 cloves garlic, chopped
1 tablespoon salt
1 tablespoon fresh ground black pepper

Preheat smoker to 250 degrees F, using fruit wood.

In a food processor add the bacon and pulse a few times, until the bacon turns into a paste.

In a large bowl combine the bacon and the remainder of the meatball ingredients and mix well.

Roll into 2-inch balls.

Place the meatballs directly on the smoker until internal temperature reads 165 degrees using a digital thermometer.

1 Bahn Mi roll, or your favorite sub roll
¼ cup marinara sauce (we use smoked marinara, see notes)
3-4 smoked meatballs
¼ cup mozzarella cheese, shredded shredded

In a medium saucepan, bring the marinara sauce to a simmer. Gently add the meatballs to the sauce to warm up.

Turn oven broiler on to high heat.

Load up your bun with the sauce and 3-4 meatballs. Top with the shredded mozzarella cheese.

Place under the broiler for 2-4 minutes, until the cheese melts and bread starts to get toasty.

Remove, dive in and enjoy!

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