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.
Nutrition
Calories: 481kcalCarbohydrates: 35gProtein: 36gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 91mgSodium: 1091mgPotassium: 440mgFiber: 3gSugar: 10gVitamin A: 839IUVitamin C: 10mgCalcium: 346mgIron: 5mg
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