Midweek Meatball Skillet Subs

1. Preheat your Traeger to 275°F. Place the meatballs in a large grill-safe skillet. Frozen or thawed—depends on whether you remembered to take them out of the freezer. We’ve all been there! 😉
2. Smoke for at least 1 hour, turning a couple of times.
3. Pour in the marinara and stir to coat the meatballs. Want to speed things along? Warm your sauce before adding it. Stir in some basil, plus any optional garlic or Italian seasoning.
4. Increase the grill temperature to 350°F. Scatter the cubed fresh mozzarella over the top and cook for another 30–45 minutes, or until the sauce is bubbling, the cheese is melted, and the meatballs are hot throughout. Frozen meatballs may need extra time; follow the package heating instructions.
5. Spoon into big sub buns and finish with shredded Parmesan and the remaining fresh basil.