If you’re feeding friends or family, a cheesey, saucy sandwich is always a hit. These Smoked Meatball Subs take the classic combination of meatballs, marinara, melted cheese, and soft rolls up a notch by smoking the meatballs for extra depth and aroma.
Smoked meatballs stuffed with melting mozzarella, tucked into toasted hoagie rolls and ladled with rich marinara—these subs are perfect for game day, a weekend cookout, or any gathering where you want something shareable and satisfying. Made from fresh ingredients, they deliver smoky, savory flavor without the sogginess you sometimes get from lower-quality sandwiches.
Table of Contents
- Why You’ll Love Smoked Meatball Subs
- Smoked Meatball Sub Ingredients
- Meatballs
- Sub
- How to Make Smoked Meatball Subs
- The Prep Work
- Smoking
- Meatball Sub Tips
- How to Store Leftovers and Reheat
- What to Serve With Meatball Subs
- Recipe FAQs
- Smoked Meatball Sub Recipe
Why You’ll Love Smoked Meatball Subs
These Italian-style sandwiches combine juicy, smoky meatballs with melted mozzarella and tangy marinara on warm hoagie rolls. They’re easy to scale for a crowd, full of flavor, and ideal for entertaining. Total time is roughly 45 minutes prep and about an hour cook time, serving four.
The meatball mix is flexible—add an extra egg if the mixture seems dry or more breadcrumbs if it’s too wet. Always cook the meatballs to an internal temperature of 165°F. For finishing the cheese you can torch it for a quick melt or simply broil until bubbly and golden.
Smoked Meatball Sub Ingredients
Meatballs:
- Ground pork – adds fat and moisture.
- Ground beef – brings savory, beefy depth.
- Mozzarella (cubed) – for a molten center.
- Bread crumbs – binder that keeps meatballs tender.
- Minced garlic – classic savory flavor.
- Your favorite BBQ rub – adds smoky, sweet, and savory notes.
- Fresh egg – helps bind the mixture.
Sub:
- Hoagie rolls – soft but sturdy for holding sauce and cheese.
- Marinara sauce – rich tomato base for the sandwich.
- Mozzarella cheese – shredded or torn for melting on top.
- Italian seasoning – brightens the flavors.
- Parmesan cheese – adds a salty, savory finishing touch.
How to Make Smoked Meatball Subs
The Prep Work
In a large bowl combine breadcrumbs, minced garlic, BBQ rub, and the egg, mixing until the texture resembles wet sand. Let this sit for 5 minutes so the breadcrumbs hydrate.
Add 1 lb ground pork and 1 lb ground beef. Mix thoroughly but don’t overwork the meat. If the mixture feels dry add another egg; if too wet, add more breadcrumbs. Form 3–4 oz meatballs, burying 1–2 small cubes or a few mozzarella pearls in the center of each one for a cheesy surprise.
Pro Tip
Use mozzarella pearls for consistent portions inside each meatball. Three pearls per meatball usually works well and keeps the melty center even across the batch.
Chill the formed meatballs in the refrigerator for 30 minutes while you preheat your smoker for indirect medium-low heat, about 300°F.
Smoking
Place the meatballs in the smoker and cook until they reach 165°F internally, about 30–45 minutes depending on size and smoker temperature. When done, transfer the meatballs to a skillet or foil, cover with marinara sauce, and return to the smoker for 10–15 minutes just to warm the sauce and meld flavors.
Open the hoagie rolls and load with meatballs and a generous spoonful of sauce. Sprinkle Italian seasoning and grated Parmesan, then top with shredded or torn mozzarella. Broil briefly or use a torch to melt and brown the cheese until bubbly and the rolls are lightly toasted.
Serve hot and enjoy the layers of smoky, cheesy, and tangy flavors.
Meatball Sub Tips
- Add red pepper flakes on top for heat.
- Use homemade marinara if you prefer; it brightens the sandwich.
- Don’t overcook the meatballs—monitor their internal temperature for juiciness.
- Fresh mozzarella makes a great alternative to shredded—slice or tear it before topping the subs.
How to Store Leftovers and Reheat
Store leftover meatballs without sauce in an airtight container in the refrigerator for 3–4 days. They freeze well too—portion and freeze for up to 2 months.
Reheating Instructions
- Refrigerated: Preheat oven to 300°F and bake meatballs on a sheet for about 15 minutes.
- Frozen: Thaw overnight in the refrigerator, then reheat as above.
If the meatballs are already in sauce, simmer them gently in a saucepan until warmed through and the internal temperature reaches 165°F.
What to Serve With Meatball Subs
These subs are great on their own, but you can round out the meal with fries, a crisp salad, or a simple pasta side for a fuller plate.
Recipe FAQs
Use a grill set up for indirect heat and add a smoke box or a handful of wood chips to approximate the smoky flavor.
Swap meats—ground turkey, all beef, or a mix—adjust the fat content to your taste. Try provolone instead of mozzarella for a tangier finish.
Fresh basil or parsley, extra grated Parmesan, or a sprinkle of red pepper flakes work well.
Yes—double the ingredients and adjust smoker space and cooking time as needed.
Smoked Meatball Sub
Ingredients
Meatballs:
- 1 lb Ground Pork
- 1 lb Ground Beef
- 1 cup Mozzarella, cubed
- ½ cup Bread Crumbs
- 2 tbsp Minced Garlic
- 2 tbsp BBQ Rub
- 1 Fresh Egg
Sub:
- Hoagie Rolls
- 3 cups Marinara Sauce
- 2 cups Mozzarella Cheese
- 1 tbsp Italian Seasoning
- 1 tbsp Parmesan Cheese
Instructions
- Mix breadcrumbs, minced garlic, BBQ rub, and egg until the texture is like wet sand. Let rest 5 minutes.
- Add ground pork and ground beef, mixing until combined. Adjust with an extra egg if dry or more breadcrumbs if too wet.
- Form 3–4 oz meatballs, placing 1–2 pieces of cubed mozzarella or a few mozzarella pearls in the center of each.
- Chill meatballs in the refrigerator for 30 minutes.
- Preheat smoker for indirect medium-low heat (about 300°F).
- Smoke meatballs until internal temperature reaches 165°F, about 30–45 minutes.
- Transfer meatballs to a skillet or foil, cover with marinara, and return to smoker for 10–15 minutes to warm through.
- Slice hoagie rolls open, add meatballs and sauce, sprinkle Italian seasoning and Parmesan.
- Top with shredded or torn mozzarella and melt under a broiler or with a torch until bubbly. Serve hot.