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.
|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|
|1 Jar||Marinara Sauce|
|As Needed||provolone cheese|
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.
1 large egg
1/3 Cup buttermilk
2 Tablespoon Worcestershire sauce
1/2 Cup Italian seasoned breadcrumbs
1 Tablespoon Cajun Rub
In another bowl, combine the ground beef, onion, garlic, and black pepper. Add the egg mixture to the meat mixture and combine well.
1 1/2 Pound ground beef
1/4 Cup onion, chopped
1 1/2 Tablespoon black pepper
2 Clove garlic, minced
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.
As Needed milk
As Needed Italian seasoned breadcrumbs
When ready to cook, set the Traeger to 325℉ and preheat, lid closed for 15 minutes.
Arrange the meatballs directly on the grill grate. Bake for 30 - 35 minutes, or until the meatballs are cooked through.
325 ˚F / 163 ˚C
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.
1 Jar Marinara Sauce
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.
4 hoagie rolls
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
As Needed provolone cheese
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