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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!



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