Smoked Meatball Sandwich

Instructions:

1. Preheat the smoker to 250°F (120°C).
2. Combine all meatball ingredients in a bowl and mix until just combined. Shape into medium-sized meatballs.
3. Place the meatballs on a smoker rack and smoke for 1–1.5 hours, or until cooked through and lightly browned.
4. Warm the marinara sauce in a pot, add the smoked meatballs, and simmer for 10 minutes to meld the flavors.
5. Butter the hoagie rolls and sprinkle lightly with garlic powder. Toast under a broiler or in a skillet until golden.
6. Fill each roll with meatballs and plenty of sauce.
7. Top with shredded mozzarella or provolone and broil for 2–3 minutes, until melted and bubbly.
8. Serve hot and messy.

Variations

• Add sautéed peppers and onions for a Philly-style twist.
• Use spicy Italian sausage for meatballs with a kick.
• Swap marinara for vodka sauce for a richer, creamier finish.
• Try smoked gouda or fontina cheese for a different melt and flavor.

Tips

• Chill the meatballs for 10–15 minutes before smoking to help them hold shape.
• For deeper smoky flavor, use hickory or oak wood; for mild, choose apple or cherry.
• Toasting the rolls prevents sogginess and adds great texture.
• A drizzle of pesto or sprinkle of fresh basil brightens the sandwich with fresh herbal notes.