Meat ball Sub

[cansmoke]

Made a batch of meat balls and pan fried them with pan on grill and removed them to "cold" side" until all cooked.
I toasted the buns and put cheese on the buns.
Put meat balls into fry pan and added tomato based sauce. Put the meat balls on buns and serve.
Tasty but way too long a process. Next time (there will be another time) I will skip grilling the meat balls in a cast iron pan to shorten cook time and cook direct on grills.
Other suggestions gratefully accepted. My daughter wanted a whole second sub so good sign.
I used cast iron pan as was afraid meat ball would fall through.

Even food that doesnt quite work out is a tasty meal.

 

[kilo charlie]

Looks delicious!

I usually make a double batch of my meatballs and smoke them.. then vacuum seal them and freeze them for future use.

 

[Brokenhandle]

Thinking must be good if daughter wanted more! That's always a good thing

Ryan

 

[cansmoke]

Looks delicious!

I usually make a double batch of my meatballs and smoke them.. then vacuum seal them and freeze them for future use.

Charlie:

What time and temp do you smoke them at?

 

[Fueling Around]

Love meatballs especially in sandwiches and minestrone soup.
I usually ci pan fry. I partially fried a batch and smoked a batch a couple years ago.
Jury still out if I like them smoked.

 

[kilo charlie]

Charlie:

What time and temp do you smoke them at?

I usually go at 225F for 40-45 minutes. I use a mixture of ground beef and ground pork and 99% of the time they're stuffed with cheese.

 

[Steve H]

Looks great! When I do smaller items in my grill or smoker. I use this:

Heats up faster then CI. And it's teflon coated for easier clean up. It has a removable handle too.

Blue Rhino Steel Non-Stick Grill Pan
Item #507297Model #507297

 

[cansmoke]

Looks great! When I do smaller items in my grill or smoker. I use this:

View attachment 508929

Heats up faster then CI. And it's teflon coated for easier clean up. It has a removable handle too.

Blue Rhino Steel Non-Stick Grill Pan
Item #507297Model #507297

Steve: I realized afterwards that cast iron fry pan was wrong tool to have used.

 

[tx smoker]

WOW!! What's not to love about a homemade meatball sub? My only addition would have been some Parmesan on top of the meatballs. You just can't have too much cheese but an excellent job.

Robert

 

[JLeonard]

Good looking subs! I'd take a couple of them.

Jim

 

[SmokinAl]

Those subs look awesome. I usually make my meatballs ahead of time & freeze then in 6 packs. First I freeze them on a cookie sheet, then vac pack them. We make our’s with Hot Italian sausage, and make them a bit smaller. I smoke them until they are done, then put them in marinara sauce & let them cook in the sauce for an hour or so. Then put them on a hoagie bun & add a bunch of cheese on top, and finally put them in the air fryer for a few minutes, until the cheese is melted. Actually it’s one of my favorite meals. But there really is no shortcuts.
Al

 

[Central PA Cowboy]

Perfect! Would not have added a thing!

 

[Gonna Smoke]

I have the same pan as Steve H , it can also be found at Academy Sports. Works great for a lot of things that would fall through a regular grill grate.

Like SmokinAl , I'll make extra and vacuum seal and freeze.

 

[DRKsmoking]

Got some great meat balls going there , and on a sob bun with cheese
Looks great just the way they are, but for me I need onions , I love me some onions

Great job, Cansmoke

David