Smoked Meatball Subs

Smoked Meatball Subs

  • Preparation Time: 1 h
  • Cooking Time: 2 h
  • Total Time: 3 h
JF Burman
JF Burman

Ingredients

Meatballs

  • 1 lb - ground pork
  • 1 lb - ground beef chuck
  • 2 eggs
  • ⅓ cup - parmesan cheese, grated
  • 3 tbsp - fresh oregano, chopped
  • 2 tbsp - red pepper flakes
  • ⅓ cup - panko breadcrumbs
  • 2 tsp - fresh ground black pepper
  • 1 tsp - salt

Marinara Sauce

  • 1 head of garlic
  • 1 lb - cherry tomatoes
  • 1 white onion, quartered
  • 6 - 10 cayenne or red finger hot chilis
  • 28 oz - (1 large can) crushed tomatoes
  • 4 oz - vodka
  • salt and pepper to taste

Subs

  • 4 long hoagie rolls
  • 4 tbsp - softened butter
  • 12 slices provolone cheese
  • fresh basil, chopped (for topping)

Preparation

  1. Set up your grill for two-zone cooking with coals on one side and preheat to around 350°F. Toss 1-2 wood chunks onto hot coals for smoking.
  2. Cut the top off the head of garlic. Place the garlic, quartered onion, cayenne or red finger hot chilis, and cherry tomatoes on the grill over indirect heat and smoke for 45 minutes.
  3. While the vegetables are smoking, combine the ground pork, ground beef chuck, eggs, grated parmesan cheese, chopped fresh oregano, red pepper flakes, panko breadcrumbs, fresh ground black pepper, and salt in a large bowl. Mix well until all ingredients are evenly incorporated and form the mixture into meatballs, about 1.5 inches in diameter.
  4. Place the meatballs on the grill over indirect heat and cook until golden brown, about 25 minutes.
  5. Transfer the smoked vegetables to a blender along with the crushed tomatoes, salt, and pepper. Pulse until slightly chunky.
  6. Transfer the meatballs to a large aluminum drip pan and pour the marinara sauce over them. Add 4 oz of vodka to the pan and place it back on the grill over indirect heat to simmer until the meatballs are fully cooked.
  7. Brush the hoagie rolls with softened butter and lightly grill the rolls over direct heat.
  8. Add 3-4 meatballs to a grilled hoagie roll, spoon marinara sauce on the meatballs and top with slices of provolone cheese. Place the assembled subs back on the grill over indirect heat and cook until the cheese is melted and bubbly.
  9. Remove the subs from the grill, top with freshly chopped basil, and serve hot.

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