Wagyu Meatball Sub

Nothing beats a hearty meatball sub, and cooking it on the Kamado Joe Konnected takes it to another level. Small, simply seasoned Wagyu meatballs are cooked over indirect heat while a rich tomato sauce of sautéed onions, garlic, crushed tomatoes, and fresh basil simmers right on the grill. Once the meatballs are done, they go straight into the sauce to soak up all that flavor. Piled onto toasted sub rolls with melty provolone, green pesto, a swipe of mayo, and a finish of Parmesan, this sandwich is saucy, cheesy, and packed with flavor. It’s a beginner-friendly cookout dinner that feels like it came from your favorite Italian deli.

Instructions

1. 01

   Set your Kamado Joe up for indirect cooking at 400°F.

2. 02

   Place a pan on the lower grate. Add the olive oil, onion, and garlic and sauté until softened. Stir in the Croix Valley Italian Seasoning, then add the crushed tomatoes and fresh basil leaves. Let the sauce simmer while you cook the meatballs.

3. 03

   In a bowl, combine the Wagyu ground beef with the salt, pepper, and Croix Valley Spicy Rub. Roll into about 20 small meatballs, roughly 5 per sandwich.

4. 04

   Cook the meatballs over indirect heat until cooked through and browned.

5. 05

   Once the meatballs are done, transfer them straight into the tomato sauce and let them soak up the flavor.

6. 06

   Slice the sub rolls, add 2 slices of provolone to each, and heat on the grill until the cheese is melted and the bread is warm.

7. 07

   Spread pesto and mayo on the rolls, then layer with meatballs and plenty of sauce. Finish with grated Parmesan, fresh basil, and a pinch of extra Italian seasoning, if desired.

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