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Brisket trim meatball sub

American Italian Smoked Meatball Sub

John Austin

Simple and Quick Meatball Sub Using Leftovers

John from AUSSIEQ BBQ
Servings

7

Prep Time

10 minutes

Cook Time

60 minutes

Calories

875

Cuisine

American/Italian

Category

Mains

Whilst you can get the famous Italian Meatball sub from Subway, you will have a much tastier end result making it yourself!




Subway's meatball sub is like McDonald's Big Mac sauce - It's easily recognised and universally loved. But if you like the satisfaction on making your own food and using leftovers to achieve that you will love this recipe. Using brisket trim or any other trim for that matter, extends your dollar and you can get those trimmings out of the freezer that have been sitting in there for weeks.










🧑🏽‍🍳
Brisket trim meatball sub

Ingredients

    Pizza or Marinara Sauce

    • See my previous sauce recipe

    Meatballs

    • 1kg brisket trim at 70/30 meat to fat ratio
    • ¼ Cup Hoyts Italian Herb mix
    • ½ cup panko bread crumbs
    • ½ cup fully leaded milk
    • 1 egg
    • 1-2 tbsp Oz Dirt BBQ rub (for seasoning once formed)

    Extras

    • Crunchy baguette (I got the two pack from Aldi and baked for 5 mins)
    • Melted butter with dried oregano mixed in
    • fresh basil leaves as a topper
    • grated mozzarella, cheddar and parmesan cheeses

    Directions

      Meatballs

      1. Place meat grinder components and brisket trimmings binto the freezer 2 hours ahead of time
      2. with the larger grinding plate mince the brisket twice through
      3. in a large bowl mix the mince, breadcrumbs, milk, Italian herbs and egg together until it forms a slightly sticky and consistent mixture
      4. roll meatball mixture into approximately golf ball size, then refrigerate for 30 mins
      5. season meatballs with award winning Oz Dirt rub
      6. preheat your smoker ( i used cherry wood for smoke flavour) , kettle or oven to approximately 250f / 120C
      7. pre heat your grill or broiler when meatballs are almost cooked through
      8. cook meatballs until 150F / 65C internal temp, then sear at the end for some more colour and texture
      9. pull meatballs off your cooker and rest for 5 mins.

      Extras and Assembly

      1. Whilst meatballs are resting, warm up your sauce in a small pot
      2. grate the cheese fresh or use a pre blended grated packet
      3. Slice the baguette down the guts and add a little sauce, then the meatballs on top
      4. more sauce on top, then cheese over that

      Cooking

      1. place sub on a sheet pan then under your grill to melt the cheese. When small golden spots form on the cheese remove it.
      2. brush bun with melted butter blend
      3. lightly top with Italian herb mix and fresh basil leaves

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