Smoked Meatball Sandwiches feature rich, smoky meatballs served with a smoked marinara sauce and melted mozzarella for an unforgettable dinner. These meatballs are indulgent on their own, but become exceptional when piled into a warm roll and finished under the broiler.
Recipe Inspiration
These sandwiches are inspired by a neighbor named Josh, who made enormous, flavorful meatballs that quickly became legendary. When smoked, his meatballs delivered exceptional moisture, texture, and a deep savory profile. I adapted his original approach to make smaller meatballs that are better suited for sandwiches—about one-third the size of his original “baseball” meatballs—while preserving the bold flavors that made them famous.
The result is a sandwich-ready meatball that stays juicy and holds together, with enough smoke and seasoning to stand up to a robust marinara and plenty of melted cheese.
How to Make Smoked Meatballs for the Best Meatball Sandwiches
- Use a blend of ground pork and ground beef for flavor and texture—hot Italian sausage or seasoned pork add a great boost. Instead of many eggs for binding, blend cooked bacon into a paste and mix it into the meat; this adds both flavor and helps bind the mixture. Add dense, crumbed bread, grated Parmesan, chopped garlic, chopped fresh parsley, olive oil, salt, and freshly ground black pepper. Lightly combine the ingredients and shape into roughly 2-inch meatballs for sandwiches.
- Smoke the meatballs at 250°F over fruitwood until they reach an internal temperature of 165°F. Cooking time will vary by size and smoker.
- Warm the smoked meatballs briefly in a simmering marinara sauce so they absorb a bit of the sauce and stay moist. Spoon sauce onto a sub roll, add 3–4 meatballs, spoon more sauce over them, top with shredded mozzarella, and place under a hot broiler for 2–4 minutes until the cheese is melted and the bread is toasty.
These sandwiches are truly over the top: tender, smoky meatballs nestled in a rich smoked marinara and finished with gooey mozzarella. The combination of smoke, savory meat, tomato acidity, and melted cheese is irresistible. Make them for friends or family and you’ll quickly see why we’re so enthusiastic.
Many thanks to Josh for sharing the base idea for these meatballs—this version keeps the spirit of his original while tailoring the size and finish for sandwiches.
Smoked Meatball Sandwich Recipe
Smoked Meatball Sandwiches
Ingredients
For the meatballs
- 3 pieces bacon
- 1 lb ground beef
- 1 lb ground pork
- 2 eggs
- 1 1/2 cups dense bread, shredded into crumbs
- 6 tablespoons grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 3 cloves garlic, chopped
- 1 tablespoon salt
- 1 tablespoon fresh ground black pepper
For each sandwich
- 1 Banh Mi roll or your favorite sub roll
- 1/4 cup marinara sauce (smoked marinara recommended)
- 3–4 smoked meatballs
- 1/4 cup shredded mozzarella cheese
Instructions
For the smoked meatballs
- Preheat your smoker to 250°F and use a mild fruit wood for smoke flavor.
- Pulse the bacon in a food processor until it becomes a coarse paste.
- Combine the bacon paste with the ground meats, eggs, bread crumbs, Parmesan, parsley, olive oil, garlic, salt, and pepper. Mix gently until just combined and form into 2-inch balls.
- Place meatballs directly on the smoker racks and smoke until the internal temperature reaches 165°F, measured with a digital thermometer.
To assemble the sandwich
- Warm the marinara sauce in a saucepan until it simmers. Gently add the smoked meatballs to the sauce to heat through.
- Preheat your oven broiler to high.
- Spoon sauce into a split roll, add 3–4 meatballs, top with additional sauce and shredded mozzarella. Broil 2–4 minutes until the cheese melts and the bread is lightly toasted. Serve immediately.
Notes
If you prefer the original large size, roll the mixture into baseball-sized meatballs and smoke until the internal temperature reaches 165°F. Larger meatballs will require significantly more time—sometimes an additional hour—to reach proper doneness. For the best complementary flavor, use a smoked tomato sauce or smoked marinara when assembling the sandwich.
Nutrition
Carbs: 7 g |
Protein: 9 g |
Fat: 12 g
Nutrition information is automatically calculated and should be used only as an estimate.
Wine Pairing for Meatball Sandwiches
Choose a wine with enough structure to stand up to the smoky meat and enough acidity to balance the tomato sauce. Classic Italian reds—such as Barbera, Chianti, Nero d’Avola, or Nebbiolo—pair well because they offer bright acidity and savory fruit. For a regional touch, a well-made Tempranillo from the Pacific Northwest or Oregon can be an excellent match: it brings ripe fruit and moderate richness while retaining the acidity needed to cut through the sauce and melted cheese.
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