Juicy, smoky meatballs smothered in rich marinara, loaded into a toasted bun, and topped with a melty blanket of cheese. This ain’t your average meatball sub—it’s a flavor bomb that’ll have you questioning why you ever settled for anything less. Grab some napkins, things are about to get messy (in the best way possible).
Add the beef, sausage, bread crumbs, egg, parmesan cheese, 2 tbsp SPG seasoning, and 1 tbsp Italian Seasoning. Use hands to combine all ingredients until fully combined, but do not over work the mixture. Roll meatballs about 1.5 oz each. Should be around 16-20 meatballs
Smoke/grill/bake meatballs indirect on a wire rack at 275 for about 20-30 minutes. Internal temperature should be 165
On the smoker/grill/oven add marinara and meatballs to large saucepan or cast iron and bring to a low simmer for about 10 minutes.
Add hoagies to a tray and add meatballs with sauce and top each meatball sub with mozzarella. Add back to smoker/grill/oven for a few minutes to melt the cheese.
Top the melted cheese with a sprinkle of Italian seasoning and enjoy!!
