Taylor is a huge fan of meatball sub sandwiches so I decided to experiment and smoke meatballs and make her a Smoked Meatball Sub Sandwich at home. The smoked meatballs turned out incredible and tasted smoky, meaty, moist, and were the perfect protein to add on sub sandwiches.

I smoked the meatballs in my Weber Searwood at 275 degrees. However, if you don’t have a smoker, you can just bake the meatballs in the oven or toaster oven at 325 degrees until the internal temperature of the meatball reaches 150 degrees.

No Limit Tip: I didn’t add extra salt to the meatball mixture because there’s a good amount of salt in the Italian sausage and parmesan cheese. As always, please salt to taste!

Ingredients:
2 pounds Smoked Italian Meatballs
4 6-inch French rolls
Shredded Mozzarella Cheese
Marinara Sauce
Grated Parmesan Cheese

Meatball Ingredients:
1 pound ground beef
1 pound hot Italian Sausage
¾ cup panade (½ cup milk, 2 slices bread)
½ cup parmesan cheese
2 eggs
1 tablespoon Italian Seasoning
1 tablespoon Italian parsley, finely chopped
1 teaspoon dried red pepper flakes
½ teaspoon sugar
Salt, to taste

Marinara Sauce Ingredients:
36 ounces Rao’s Marinara Sauce
½ onion, finely diced
4 garlic cloves, minced
Salt, pepper, and sugar, to taste

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