An epic meatball sub featuring cheesy-filled meatballs grilled to perfection, slathered in Traeger glaze, and served on toasted garlic bread with melted cheese. Perfect for celebrating #nationalmeatballday!
For the balls:
Mix together 1.5 lbs ground chuck beef (80/20 mix), 1/2 cup seasoned breadcrumbs, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tbsp fajita rub, and 1 egg. Use a 3oz portion scoop to divide the mixture into 8 equal sized balls of meat. Stuff each ball with Gouda cheese and close completely. Grill the meatballs at 275F until they reach an internal temperature of 150F. Glaze the meatballs with Traeger honey and brown sugar glaze and continue to cook until they reach 160F.
For the bread:
In a microwave-safe bowl, melt 6 tbsp unsalted butter and mix in 2 tbsp minced garlic, 1 tbsp dried chives, and salt and pepper to taste. Slice a large French or extra-large sub roll loaf lengthwise. Slather the butter mixture onto the cut sides of the loaf. Toast the loaf on a Traeger Grills Flatrock, cut side down, until golden and crispy. Press a spoon into the bottom half of the loaf to create a channel for the meatballs to sit in. Top each half of the loaf with 8oz shredded pepper jack and colby cheese and place back on the grill until the cheese is melted. Top with the cooked meatballs. Add more glaze if desired, then slice and serve.
