Back-to-school nights are a lot easier when dinner can be assembled, smoked, and served without turning the kitchen upside down. These Bus Stop Smoked BBQ Meatball Subs combine juicy smoked beef meatballs, tangy BBQ sauce, melted provolone, and toasted rolls into a dinner that feels a lot more fun than another plain sandwich.
The meatballs cook directly on the smoker first, picking up plenty of smoke before getting coated in sauce. Once they are nearly finished, they get tucked into soft sub rolls, covered with cheese, and returned to the smoker just long enough to melt everything together.
You can keep these mild for the kids or add jalapeños, hot BBQ sauce, or pepper jack for more heat. They also work well for meal prep because the meatballs can be smoked ahead of time and reheated when you are ready to assemble dinner.
Serve the subs with fries, chips, tater tots, or a simple slaw. They are filling enough for dinner but easy enough to grab on the way to practice, making them a solid addition to a busy back-to-school week.
Smoked Meatballs
- 2 lb ground beef
- 1 large egg
- 0.5 cup breadcrumbs
- 0.25 cup whole milk
- 0.25 cup finely diced onion
- 2 cloves garlic, minced
- 2 tbsp BBQ rub
- 1 tbsp Worcestershire sauce
- 0.5 tsp black pepper
- 1 cup BBQ sauce
Subs
- 6 sub rolls
- 12 slices provolone cheese
- 2 tbsp melted butter
- 0.5 tsp garlic powder
- 1 tbsp grated Parmesan
- 2 tbsp chopped parsley
Optional Toppings
- Pickled jalapeños
- Crispy fried onions
- Extra BBQ sauce
- Pepper jack cheese
- Pickled red onions
Prepare the Smoker
- Preheat the smoker to 275°F.
- Use pecan, hickory, cherry, or oak for the smoke.
Make the Meatballs
- Add the ground beef, egg, breadcrumbs, milk, onion, garlic, BBQ rub, Worcestershire sauce, and black pepper to a large bowl.
- Mix gently until everything is just combined.
- Avoid overworking the meat.
- Form the mixture into meatballs about 1½ inches wide.
- Place the meatballs on a wire rack or directly on the smoker grates.
Smoke the Meatballs
- Smoke at 275°F for 45–60 minutes.
- Cook until the meatballs reach about 150–155°F internally.
- Transfer the meatballs to a foil pan.
- Pour the BBQ sauce over the meatballs.
- Gently toss until evenly coated.
- Return the pan to the smoker.
- Continue cooking for 15–20 minutes, or until the meatballs reach at least 160°F internally.
Prepare the Rolls
- Slice the sub rolls lengthwise without cutting completely through.
- Combine the melted butter and garlic powder.
- Brush the inside and top of each roll with the garlic butter.
- Sprinkle lightly with Parmesan.
Assemble the Subs
- Place 3–4 smoked meatballs into each roll.
- Spoon additional BBQ sauce over the meatballs.
- Add two slices of provolone cheese to each sandwich.
- Add jalapeños or other optional toppings if desired.
Finish on the Smoker
- Place the assembled subs on a sheet pan or foil tray.
- Return them to the smoker at 300°F.
- Cook for 8–12 minutes.
- Remove when the cheese is completely melted and the rolls are lightly toasted.
- Sprinkle with chopped parsley.
- Serve hot with extra BBQ sauce on the side.