Over the Top Meatball Marinara Sub
Cook Notes
BBQ Used: Kamado Joe Classic II
Cooking Method: Indirect
Fuel Used: Kamado Joe Big Joe Charcoal
Cooking Temperature: 180 C
Smoking Wood: Apple
Accessories Used
Ingredients
For the Meatballs
1lb Beef Mince
1lb Pork Mince
1 cup Breadcrumbs
1/2 cup Parmesan
1tbsp Dried Oregano
1tbsp Dried Basil
For the Marinara Sauce
1 large onion, diced
2 cloves garlic, minced
2 tbsp oil
1 tbsp tomato puree
2 400g tins of Chopped Tomatoes
1 tins worth of boiled water
1 tsp sugar
Salt & Pepper, to season
Extras
Sub Rolls
Gouda Cheese, to melt
Note: The measurements above will make more than you need for one or two sandwiches but the leftovers can be mixed with some pasta for lunches or dinner.
Method
In a large bowl, add all the ingredients for the meatballs and work them together until they are fully combined. Portion the mixture into meatballs of your desired size. For my subs, I went for snooker ball sized but this really is a personal preference. Once your meatballs are rolled up, put them into a tray and refrigerate them.
Add all the sauce ingredients to a cold skillet which we will place below the top cooking crate of the Kamado Joe and use it to catch the drippings from the meatballs. If you are cooking this on a different BBQ and you can’t place the meatballs on a grill over the skillet, you will want to prepare the sauce separately.
I setup the Kamado Joe for indirect cooking with an Apple wood chunk in the coals, the heat deflectors in their lowest position. The accessory rack is then added and the skillet with the sauce mix placed on top. The cooking grates are added to the top level and then the meatballs can be placed directly over the skillet.
Close the BBQ lid and allow the meatballs to smoke until they reach an internal temperature of 65c. The meatballs aren’t ready to eat at this point but when they reach this temperature, you want to remove the cooking grates and add the meatballs to the sauce where you want them to come up to a temperature of 75c.
When your meatballs are ready, cut open your sub rolls and add your meatballs and sauce then top with the gouda cheese. Put the subs back onto the grill to melt the cheese and toast the roll a little before serving.
