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Smoked meatball subs

You’ve probably had a meatball sub before, but have you ever tried a smoked meatball sub? The smoky flavor adds depth and complexity to the dish, while the homemade meatballs are juicier and more flavorful than their store-bought counterparts. 

  • Total Time: 1 hour 5 minutes
  • Yield: 6 1x



For the meatballs 

  • 1 lb ground beef
  • 1 lb ground pork sausage 
  • 1/2 cup Italian breadcrumbs
  • 1 tbsp onion powder
  • 1 tbsp garlic powder 
  • 2 eggs, lightly beaten
  • 1 tsp salt
  • 1 tsp black pepper 
  • 1 tsp crushed red pepper 

Marinara sauce (Can also used store bought) 

  • 1 medium yellow onion diced
  • 3 cloves of garlic, minced
  • 2 14 oz cans of crushed tomatoes 
  • 2 tablespoons tomato paste
  • 1 teaspoon salt 
  • 1 teaspoon sugar 
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme 

For the subs 

  • 6 sub rolls
  • 18 mozzarella cheese slices 
  • 1 cup of mozzarella cheese 
  • 2 tablespoons chopped parsley 


  1. Combine all the ingredients for the meatballs into a mixing bowl and shape them into golf ball sized meatballs. 
  2. Smoke the meatballs at 250°F until they reach an internal temperature of 150°F. 
  3. Place three slices of mozzarella cheese on the bottom of a sub roll and add meatballs, tomato sauce, and some shredded mozzarella cheese on top. Top with a little  fresh chopped parsley. 
  4. Broil for 2-3 minutes to toast the bread and melt the cheese. You can also place the subs back into your smoker. 
  5. Let them cool for a couple of minutes and enjoy! 
  • Author: Jordan Hanger
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main
  • Method: Smoking
  • Cuisine: Italian