Step

• Step 1

  In small mixing bowl using a fork or whisk, beat the egg. Whisk in the milk and Worcestershire sauce. Stir in the bread crumbs and Cajun Rub and let the mixture sit for 5 minutes.

  Ingredients

  • 1  large egg

  • 1/3 Cup buttermilk

  • 2 Tablespoon Worcestershire sauce

  • 1/2 Cup Italian seasoned breadcrumbs

  • 1 Tablespoon Cajun Rub

• Step 2

  In another bowl, combine the ground beef, onion, garlic, and black pepper. Add the egg mixture to the meat mixture and combine well.

  Ingredients

  • 1 1/2 Pound ground beef

  • 1/4 Cup onion, chopped

  • 1 1/2 Tablespoon black pepper

  • 2 Clove garlic, minced

• Step 3

  If the mixture seems dry, add a bit more milk. If wet, add a few dry breadcrumbs. Roll the mixture into balls about the size of golf balls.

  Ingredients

  • As Needed milk

  • As Needed Italian seasoned breadcrumbs

• Step 4

  When ready to cook, set the Traeger to 325℉ and preheat, lid closed for 15 minutes.

• Step 5

  Arrange the meatballs directly on the grill grate. Bake for 30 - 35 minutes, or until the meatballs are cooked through.

  00:35

  325 ˚F / 163 ˚C

• Step 6

  In the meantime, heat the jarred marinara in a pan on the stovetop. Transfer the cooked meatballs to the pan and let them simmer for 5 to 10 minutes.

  Ingredients

  • 1 Jar Marinara Sauce

• Step 7

  Tear off four sheets of aluminum foil and lay them on your work surface. Put a hoagie roll in the center of each. Divide the meatballs among the rolls.

  Ingredients

  • 4  hoagie rolls

• Step 8

  Top the meatballs with provolone cheese. Wrap the sandwiches tightly in the foil and return to the grill to heat, 10 to 12 minutes.

  00:10

  325 ˚F / 163 ˚C

  Ingredients

  • As Needed provolone cheese

• Step 9

  Serve. Enjoy!