Smoky Meatball Sub With Pesto
Recipe by: @Chefqsoto
prep time
1 hrcook time
1 hrIngredients
Meatballs:
Ground pork 2 lbs Garlic, minced 28g (about 5-6 cloves)
Rosemary, chopped 10g (about 2-3 sprigs)
Thyme, chopped 10g (about 2-3 sprigs)
Salt 1 Tbsp Pepper 2 tsp
Chipotle, ground 2 Tbsp
Coriander, ground 1 Tbsp
Marinara Sauce:
Yellow onion, grated 1/2
Garlic, minced 10g (about 3 cloves)
Canned crushed tomatoes 28oz
Olive oil 2 Tbsp
Salt to taste
Fresh oregano, chopped 10g (about 2-3 sprigs)
Pesto:
Basil without stems 2 cups
Pine nuts, toasted 3 Tbsp
Garlic, minced 10g (about 3 cloves)
Fresh parmesan, grated 1/2 cup
Olive oil 1/2 cup
Cooking Instructions
- Preheat smoker to 250°F. Add ground pork, garlic, rosemary, thyme, salt, pepper, chipotle, and coriander to a bowl and mix well. Roll into 2oz balls and place onto a wire rack for easy transfer. When the smoker is preheated place the meatballs onto the smoker for 1 hour.
- In a large skillet sauté onion and garlic with olive oil for 1-2 minutes then add crushed tomatoes, salt, oregano, and olive oil and stir until well combined. Continue to cook for 10-15 minutes then pull off the heat.
- Toast your pine nuts until golden brown then add them to a food processor with basil, garlic, and parmesan. While blending drizzle in olive oil.
- Once the meatballs are done smoking place them into the marinara sauce, mix well, and place back onto the smoker for a couple of minutes. Slice your bread and get that onto the smoker as well.
- Once your bread is nice and toasty get it off the grill. Place provolone cheese onto the bread and torch it. Next is our meatballs then more marinara sauce and then the pesto. Fold and enjoy!
@nimanranch Meatball Madness: Smoky Meatball Sub With Pesto by @chefqsoto. #recipe #meatballs #food ♬ Countless - Official Sound Studio
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