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Smoked Meatball Sub assembled and ready to serve.
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Smoked Meatball Sub

Smoked Meatball Sub for a delicious and shareable dinner.
Prep Time45 minutes
Cook Time1 hour
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 4 People
Author: Derek Wolf



  • 1 lb Ground Pork
  • 1 lb Ground Beef
  • 1 cup Mozzarella cubed into small pieces
  • ½ cup Bread Crumbs
  • 2 tbsp Minced Garlic
  • 2 tbsp your favorite BBQ Rub
  • 1 Fresh Egg


  • Hoagie Rolls
  • 3 cups Marinara Sauce
  • 2 cups Mozzarella Cheese
  • 1 tbsp Italian Seasoning
  • 1 tbsp Parmesan Cheese


  • Add your bread crumbs, minced garlic, bbq rub and egg to a bowl. Mix together until the consistency of wet sand, then let set for 5 minutes.
  • Next add the ground pork and ground beef and mix thoroughly.
  • Add another egg if the meatballs are too dry and more bread crumbs if too wet.
  • Next, form the ground meat into 3-4 oz meatballs with 1-2 pieces of cubed mozzarella in the middle.
  • Place all the meatballs into the fridge to set for 30 minutes.
  • Preheat your smoker for indirect cooking at medium-low heat (about 300F).
  • Add your meatballs to the smoker to cook until 165F (about 30-45 minutes).
  • Once the meatballs are done, place them into a skillet or foil and cover with marinara sauce.
  • Place back on the smoker to cook for another 15 minutes until warmed. When done, pull off and keep warm.
  • Slice your hoagie rolls open and add your meatballs with some sauce.
  • Garnish with Italian seasoning and parmesan cheese.
  • Top with mozzarella cheese and melt the cheese. Serve and enjoy!



Serving: 4g | Calories: 988kcal | Carbohydrates: 29g | Protein: 65g | Fat: 68g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 267mg | Sodium: 1696mg | Potassium: 1378mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1638IU | Vitamin C: 16mg | Calcium: 687mg | Iron: 9mg