Smoked Meatball Sandwiches

Cook Time

25 mins

Cooking Method






Prep Time

20 mins




3/4 cup Breadcrumbs

2 cloves garlic, minced

1 & 1/2 lb. Ground Chuck

1 jar of your favorite marinara sauce

1 Large Eggs

¼ cup Onion

¼ cup Parsley, Minced Fresh

½ tsp Pepper

1 tbsp Pit Boss Chop House Steak Seasoning

Provolone Cheese, Sliced

½ tsp Salt

shredded mozzarella cheese

4 sub rolls or baguettes (6”), sliced

2 tbsp Worcestershire

Cooking Instructions

Whether you’re tailgating or just having buddies over for the big game, these Smoked Meatball Sandwiches are a touchdown in any scenario. Beef meatballs are smoked on the pellet grill until golden then smothered in marinara and loaded high on hoagie bread with provolone cheese. The entire sandwich gets the grill treatment until the bread is crispy, the cheese is gooey, and your friends’ mouths are watering.

Note: It is recommended to use our Classic Blend Hardwood Pellets with this recipe.

This recipe uses Pit Boss Chophouse Steak Rub.

  1. In a larger mixing bowl, combine the ground chuck, onions, garlic, Chop House Steak seasoning, salt, pepper, fresh parsley, Worcestershire, and egg. Add the breadcrumb mixture and parmesan cheese to the bowl and fold it into meat until well combined.
  2. Fire up your Pit Boss Grill to “smoke” with the lid open until a fire is established in the burn pot, 3-7 minutes. Preheat to 400°F. If you’re using a gas or charcoal grill, set it up for medium high heat and add your cast iron pan to the grill to warm up.
  3. Roll the meat mixture into balls about 1 ½ inches wide, roughly the size of golf balls. Place meatballs into the cast iron skillet. Cook for 15 minutes or until meatballs are fully cooked and beginning to brown.
  4. Pour full jar of marinara into the cast iron pan and gently stir to coat meatballs. Let simmer for 10-15 minutes.
  5. Tear off four sheets of aluminum foil and place a sliced bun in the center of each. Divide the meatballs with sauce among the rolls. Top each roll with provolone cheese slices and mozzarella, and wrap entire sandwich tightly in foil. Return to the grill and cook an additional 10 minutes or until cheese is melty and bread has toasted. Serve immediately and enjoy!

Special Tools

  • Aluminum Foil
  • Cast Iron Skillet
  • Large mixing bowl
  • Small Mixing Bowl

Bigger. Hotter. Heavier. Tip

Mix ½ pound of ground chuck with ½ pound of ground pork for Italian style meatballs.

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