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.
Servings 24 meatballs
For the meatballs
- 3 pieces of bacon
- 1 lb ground beef We love Snake River Farms Ground Beef
- 1 lb ground pork We use Snake River Farms Kurobuta Pork
- 2 eggs
- 1 1/2 cups dense bread, shredded into crumbs
- 6 tablespoons Parmesan cheese, grated
- ¼ cup fresh parsley, chopped
- 3 tablespoons olive oil
- 3 cloves garlic, chopped
- 1 tablespoon salt
- 1 tablespoon fresh ground black pepper
For 1 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 shredded
For the Smoked Meatballs
Preheat smoker to 250 degrees F, using fruit wood.
In a food processor add the bacon and pulse a few times, until the bacon turns into a paste.
In a large bowl combine the bacon and the remainder of the meatball ingredients and mix well. Roll into 2-inch balls.
Place the meatballs directly on the smoker until internal temperature reads 165 degrees using a digital thermometer.
For the Smoked Meatball Sandwich
In a medium saucepan, bring the marinara sauce to a simmer. Gently add the meatballs to the sauce to warm up.
Turn oven broiler on to high heat.
Load up your bun with the sauce and 3-4 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!
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.