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Roasted Meatball Breakfast Sub

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Signature Pellet Blend

Start your day the hearty way with these Traeger-roasted meatball subs. Topped with melted cheese and eggs, they're perfect for breakfast, brunch, or even lunch.

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Meatballs

  • 1 Pound ground beef

  • 1 Pound ground pork

  • 1 1/2 Cup ricotta cheese

  • 2 1/2 Cup shredded Parmesan cheese

  • 1/2 Cup breadcrumbs

  • 1 Large egg

  • 1 Medium onion, finely diced

  • 2 Clove garlic, minced

  • 1 Can (28 oz) plum tomatoes

  • 1/2 Cup red wine

Sub

  • 4 Whole hoagie rolls

  • 1/2 Cup grated medium cheddar cheese

  • 10 Large eggs, lightly beaten

  • 1

    When ready to cook, set the Traeger temperature to 350°F and preheat, lid closed for 15 minutes.

    350 ˚F

  • 2

    To a medium bowl, add meat, cheeses, breadcrumbs, egg, onions, garlic and mix them together with your hands until evenly combined. Pinch off about a golf-ball sized amount of the mixture and roll between your hands to create a meatball shape. Place meatball on a tray and repeat until all the mixture is used.

    • 1 Pound ground beef

    • 1 Pound ground pork

    • 1 1/2 Cup ricotta cheese

    • 2 1/2 Cup shredded Parmesan cheese

    • 1/2 Cup breadcrumbs

    • 1 Large egg

    • 1 Medium onion, finely diced

    • 2 Clove garlic, minced

  • 3

    Cook the meatballs on the grill for about 20 minutes, or until lightly golden. In a pot, add the tomatoes, red wine and meatballs. Cover and place back on the grill. Cook for 2 hours, or until the liquid has reduced and the meat has caramelized. Allow it to cool.

    350 ˚F

    • 1 Can (28 oz) plum tomatoes

    • 1/2 Cup red wine

  • 4

    Place a few meatballs on the hoagie roll, add the cheddar cheese and grill for 20 minutes, or until the cheese has melted. While it's grilling, add eggs to the pan and fry to your liking, then add to the top of meatball sub. Enjoy!

    • 4 Whole hoagie rolls

    • 1/2 Cup grated medium cheddar cheese

    • 10 Large eggs, lightly beaten