Pre Heat smoker to 350 degrees.

Combine Ground Chuck, parmesan, egg, w sauce, shallots, garlic, oregano, salt, and Gaucho Steakhouse Rub in a large bowl. Mixing thoroughly.

Divide meat mixture into 12 equally sized balls. Wrap each ball with half a slice of bacon, securing with a toothpick or pin.

Cook meat balls indirect for 15-20 min, or until 155 degrees internal.

Cover and set aside to rest.

Heat a small pot over medium heat. Add in evoo, garlic and shallots. Cook 2-4 min, until fragrant.

Add in seasonings, habanero, and can of crushed tomatoes. Stir occasionally and cook until sauce has desired thickness, about 10 to 15 min.

Once meatballs and sauce are cooked, it’s time for assembly. Open sub rolls and put down a layer of shredded mozzarella, a layer of sauce, meatballs, more sauce, and finally a few slices of provolone cheese.

Using a torch, melt the cheese on top. Garnish with parsley if you’re feeling fancy and enjoy!