Smoked Beef Meatball Subs
Smoked Beef Meatball Subs, a Burgers, Sandwiches & Wraps beef recipe, ready in 60 minutes, serves 8.
Cook Time: 60 Minutes
Servings: 8
Ingredients: 26
Ingredients
Meatball Ingredients
Marinara Sauce Ingredients:
Sandwich Ingredients:
Preparation
Instructions
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Step 1
Preheat smoker to 275°F.
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Step 2
Combine all ingredients in a large bowl and mix well with hands, being careful not to overwork.
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Step 3
Form into 2 oz. meatballs, and place on a large baking sheet.
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Step 4
Place meatballs into smoker or oven and cook until the internal temperature is 160°F using a meat thermometer. Remove meatballs from smoker and set aside.
Cooking Tip: If using an oven, cook at 400°F and cook for about 25 minutes or until the internal temperature is 160°F using a meat thermometer.
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Step 5
In the meantime, make the marinara sauce. Heat oil in a saucepan over MEDIUM-HIGH heat. Add onion and chili flakes, and saute until onions are almost translucent; Add garlic and the remaining marinara sauce ingredients.
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Step 6
Bring sauce to a boil, then reduce to a simmer; simmer for 15-20 minutes
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Step 7
Assemble your subs: Place 2 slices of cheese on bottom of sub rolls. Add meatballs to each sub (about 4 per sub), cover with sauce, and sprinkle grated cheese and parsley on top.
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Step 8
Return sandwiches to smoker at 350°F or oven to melt cheese.
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Step 9
Remove from smoker after 3-4 minutes, after bread is toasted and cheese melted.
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Step 10
Allow sandwiches to cool before serving.
Nutrition Information
1350 Calories; 587 Calories from fat; 65.5 g Total Fat (28.8 g Saturated Fat; 15.6 g Monounsaturated Fat); 262.6 mg Cholesterol; 3977.9 mg Sodium; 92.4 g Total Carbohydrate; 6.4 g Dietary Fiber; 90.9 g Protein; 12.6 mg Iron; 1104.8 mg Potassium; 0.2 mg Thiamin; 0.5 mg Riboflavin; 15.4 mg Niacin (NE); 0.8 mg Vitamin B6; 4.6 mcg Vitamin B12; 10.9 mg Zinc; 41.1 mcg Selenium; 178.9 mg Choline.
This recipe is an excellent source of Protein, Niacin (NE), Riboflavin, Thiamin, Vitamin B6, Vitamin B12, Iron, Selenium, Zinc, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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Something to look forward to making!