If you love a classic meatball sub but want to take it to another level, this smoked meatball sandwich is going to be your new favorite recipe. These meatballs are packed with flavor, kissed with a little smoke, and then braised in marinara until they’re fall-apart tender.
We're then melting some provolone cheese on top and placing the meatballs on a soft, doughy Martin's Potato Roll. Once you try these smoked meatballs, you'll never make them in the oven again.
WHAT YOU'LL NEED TO MAKE THIS RECIPE
- Meatloaf Mix (Beef, Pork, Veal) – I prefer using this mix because we got the beef, pork, and veal all in one package.
- Panko Breadcrumbs — I prefer panko breadcrumbs because they keep the meatballs light and airy.
- Parmesan – A little Parmesan adds a salty, nutty depth
- Buttermilk — The buttermilk is my "secret" ingredient to keep the meatballs super tender.
- Worcestershire Sauce – For a little umami flavor with a subtle tang.
- BBQ Rub — I use a BBQ rub here instead of plain salt and pepper because it layers in extra smokiness.
- Garlic Paste – I prefer using paste because it blends more smoothly into the meat mixture.
- Eggs — The binder that holds everything together.
- Marinara Sauce – Rao's is my go-to store-bought sauce.
- Martin’s Potato Rolls – Soft and slightly sweet, Martin's are my favorite buns.
- Provolone Cheese – You can't have a meatball sandwich without melted provolone.
- Butter – (Optional) Brush the buns with a little melted butter right before serving.
HOW TO MAKE SMOKED MEATBALL SANDWICHES
1. Prep the Meatballs
In a large bowl, combine the meatloaf mix, breadcrumbs, Parmesan, BBQ rub, garlic paste, egg, buttermilk, and Worcestershire sauce. Mix gently—overworking makes them tough. Form them into six 4.5-ounce meatballs and place them on a wire rack.
2. Smoke the Meatballs
Smoke the meatballs on the wire rack for 50-60 minutes, until they hit 145-150°F internal temp. We'll finish cooking them in the sauce.
3. Braise in Marinara Sauce
Next, we're going to braise the meatballs by adding them in a small cast iron skillet filled with the marinara sauce, making sure they're fully coated. Let them simmer 20-30 minutes, stirring occasionally, until they reach 160F.
4. Melt the Cheese
When the meatballs have come to temp, layer on the provolone cheese all over the meatballs. Keep smoking the meatballs until the cheese has fully melted, about 10 more minutes.
5. Assemble the Sandwiches
Toast the Martin’s Potato Rolls in the butter and place a meatball on each bun, spoon extra marinara sauce on top, with some more grated parmesan cheese. Serve and enjoy.
PRO TIPS FOR MAKING THIS RECIPE
- No smoker? Bake the meatballs at 275°F for 60 minutes, then braise them in the sauce.
- Want spicier meatballs? Add red pepper flakes or a dash of hot sauce to the mix.
- Cheese options – Swap provolone for mozzarella, Swiss, or smoked gouda.
Smoked Meatball Sandwiches
Ingredients
- 1.25 lb meatloaf mix beef, pork, veal
- 1/3 cup panko breadcrumbs
- 2 tbsp grated parmesan cheese
- 2 tsp BBQ rub
- 1 tbsp garlic paste
- 2 tbsp buttermilk
- 1 tbsp Worcestershire sauce
- 6 potato rolls Martin's brand
- 3 cups marinara sauce
- 6 slices provolone cheese
- 2 tbsp butter
Instructions
- Mix the meatball ingredients in a bowl until just combined. Form into six 4.5-ounce meatballs and place them on a parchment-lined tray.
- Smoke the meatballs for 50-60 minutes, until they reach 145-150°F internal temp.
- Braise the meatballs in a skillet with marinara sauce, simmering over low heat for 20-30 minutes until they reach 160F internal temp.
- Add the provolone cheese slices over the meatballs and cook for another 10 minutes, until melted.
- Toast the buns in a little butter, then place a meatball on each bottom bun. Add a little more parmesan cheese.
Notes
- No smoker? Bake the meatballs at 275°F for 60 minutes, then braise them in the sauce.
- Want spicier meatballs? Add red pepper flakes or a dash of hot sauce to the mix.
- Cheese options – Swap provolone for mozzarella, Swiss, or smoked gouda.
