Roasted Meatball Breakfast Sub
By Sarah Glover
Start your day the hearty way with these Traeger-roasted meatball subs. Topped with melted cheese and eggs, they're perfect for breakfast, brunch, or even lunch.
Prep Time
30 Min
Cook Time
2 Hr
45 Min
Pellets
Signature Pellet Blend
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
Meatballs
| 1 Pound | ground beef |
| 1 Pound | ground pork |
| 1 1/2 Cup | ricotta cheese |
| 2 1/2 Cup | shredded Parmesan cheese |
| 1/2 Cup | breadcrumbs |
| 1 Large | egg |
| 1 Medium | onion, finely diced |
| 2 Clove | garlic, minced |
main
| 1 Can | (28 oz) plum tomatoes |
| 1/2 Cup | red wine |
Sub
| 4 Whole | hoagie rolls |
| 1/2 Cup | grated medium cheddar cheese |
| 10 Large | eggs, lightly beaten |
Steps
1
When ready to cook, set the Traeger temperature to 350°F and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
00:15
2
To a medium bowl, add meat, cheeses, breadcrumbs, egg, onions, garlic and mix them together with your hands until evenly combined. Pinch off about a golf-ball sized amount of the mixture and roll between your hands to create a meatball shape. Place meatball on a tray and repeat until all the mixture is used.
3
Cook the meatballs on the grill for about 20 minutes, or until lightly golden. In a pot, add the tomatoes, red wine and meatballs. Cover and place back on the grill. Cook for 2 hours, or until the liquid has reduced and the meat has caramelized. Allow it to cool.
350 ˚F / 177 ˚C
02:20
4
Place a few meatballs on the hoagie roll, add the cheddar cheese and grill for 20 minutes, or until the cheese has melted. While it's grilling, add eggs to the pan and fry to your liking, then add to the top of meatball sub. Enjoy!
350 ˚F / 177 ˚C
00:20
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