Smoked Meatball Sandwiches

Smoked meatball sandwiches, made with a combination of beef and pork and bacon paste to bind it. Smoked to perfection and served with a smoked marinara sauce.

Course Entree
Cuisine American
Keyword meatball sub, smoked marinara, smoked meatball sandwich, smoked meatballs
Servings 24 meatballs
Author Mary Cressler, Vindulge


For the meatballs

  • 3 pieces of bacon
  • 1 lb ground beef 80/20 lean
  • 1 lb ground pork hot Italian sausage
  • 2 eggs
  • 3 cloves garlic chopped
  • 6 tablespoons Parmesan cheese grated
  • 1 1/2 cups dense bread shredded into crumbs
  • 3 tablespoons olive oil
  • ¼ cup fresh parsley chopped
  • 1 tablespoon salt
  • 1 tablespoon fresh ground black pepper

For the sandwich

  • 1 Bahn Mi roll or your favorite sub roll
  • ¼ cup marinara sauce (we use smoked marinara, see notes)
  • 3-4 smoked meatballs
  • ¼ cup mozzarella cheese shredded


For the meatballs

  1. Preheat smoker to 250 degrees
  2. In a food processor add the bacon and pulse a few times, until the bacon turns into a paste.
  3. In a large bowl combine all ingredients and mix well. Roll into two inch balls.
  4. Place on smoker until internal temperature reads 165 degrees on a thermometer.

For the Smoked Meatball Sandwich

  1. Turn oven broiler on to high heat.
  2. Bring your marinara sauce in a medium saucepan to a simmer. Gently add the meatballs to the sauce. Load up your bun with the sauce and four meatballs. Top with the shredded mozzarella cheese. Place under the broiler for 2-4 minutes, until the cheese melts and bread starts to get toasty. Remove, dive in and enjoy!

Recipe Notes

If you want to make them like Josh, roll them into balls the size of a baseball and cook until the internal temperature is 165 degrees. This can take an additional hour. They will take longer to cook due to their size.

*For the Smoked Marinara Sauce.