Smoked Meatball Sandwiches

Ingredients

• 3 pieces of bacon
• 1 lb ground beef (We love Snake River Farms Ground Beef)
• 1 lb ground pork (We use Snake River Farms Kurobuta Pork)
• 2 eggs
• 1 1/2 cups dense bread, shredded into crumbs
• 6 tablespoons Parmesan cheese, grated
• ¼ cup fresh parsley, chopped
• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 1 tablespoon salt
• 1 tablespoon fresh ground black pepper
• 1 Bahn Mi roll, or your favorite sub roll
• ¼ cup marinara sauce (we use smoked marinara, see notes)
• 3-4 smoked meatballs
• ¼ cup mozzarella cheese, shredded (shredded)

Instructions

1. 1

   --- For the Smoked Meatballs ---

2. 2

   Preheat smoker to 250 degrees F, using fruit wood.

3. 3

   In a food processor add the bacon and pulse a few times, until the bacon turns into a paste.

4. 4

   In a large bowl combine the bacon and the remainder of the meatball ingredients and mix well. Roll into 2-inch balls.

5. 5

   Place the meatballs directly on the smoker until internal temperature reads 165 degrees using a digital thermometer.

6. 6

   --- For the Smoked Meatball Sandwich ---

7. 7

   In a medium saucepan, bring the marinara sauce to a simmer. Gently add the meatballs to the sauce to warm up.

8. 8

   Turn oven broiler on to high heat.

9. 9

   Load up your bun with the sauce and 3-4 meatballs. Top with the shredded mozzarella cheese. Place under the broiler for 2-4 minutes, until the cheese melts and bread starts to get toasty. Remove, dive in and enjoy!