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Traeger's Smoky Meatball Subs

Traeger's Smoky Meatball Subs

By Traeger Kitchen

Switch out your favorite spaghetti recipe for these spicy meatball subs. Traeger smoked meatballs will give your taste buds a run for their money.

Prep Time

15 Min

Cook Time

45 Min




Number of People Serving


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Units of Measurment:
1 large egg
1/3 Cup buttermilk
2 Tablespoon Worcestershire sauce
1/2 Cup Italian seasoned breadcrumbs
1 Tablespoon Cajun Rub
1 1/2 Pound ground beef
1/4 Cup onion, chopped
1 1/2 Tablespoon black pepper
2 Clove garlic, minced
As Needed milk
1 Jar Marinara Sauce
4 hoagie rolls
As Needed provolone cheese


  • 1

    In small mixing bowl using a fork or whisk, beat the egg. Whisk in the milk and Worcestershire sauce. Stir in the bread crumbs and Cajun Rub and let the mixture sit for 5 minutes.

  • 2

    In another bowl, combine the ground beef, onion, garlic, and black pepper. Add the egg mixture to the meat mixture and combine well.

  • 3

    If the mixture seems dry, add a bit more milk. If wet, add a few dry breadcrumbs. Roll the mixture into balls about the size of golf balls.

  • 4

    When ready to cook, set the Traeger to 325℉ and preheat, lid closed for 15 minutes.

  • 5

    Arrange the meatballs directly on the grill grate. Bake for 30 - 35 minutes, or until the meatballs are cooked through.

    325 ˚F / 163 ˚C


  • 6

    In the meantime, heat the jarred marinara in a pan on the stovetop. Transfer the cooked meatballs to the pan and let them simmer for 5 to 10 minutes.

  • 7

    Tear off four sheets of aluminum foil and lay them on your work surface. Put a hoagie roll in the center of each. Divide the meatballs among the rolls.

  • 8

    Top the meatballs with provolone cheese. Wrap the sandwiches tightly in the foil and return to the grill to heat, 10 to 12 minutes.

    325 ˚F / 163 ˚C


  • 9

    Serve. Enjoy!

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