This Woodfire Meatball Sub brings together tender homemade Italian meatballs, rich tomato sauce, melted fresh mozzarella, and buttery garlic bread. Dad is going big with this sandwich, and the garlic bread is the upgrade that makes the whole thing feel like the ultimate comfort food dinner.
Where does spaghetti go to look for a date? The meatball. With the opening Dad joke handled, it is time for a sandwich that deserves your full attention. This cook starts with beef, pork, and veal, then brings the Ninja Woodfire into the picture for browned meatballs and a sauce finish. However, the real inspiration comes from a childhood favorite: dipping garlic bread in tomato sauce and putting a little meatball on top. Dad takes that familiar bite and turns it into the bread for an entire sandwich. Add fresh mozzarella and grated cheese, and suddenly the question becomes obvious. Why do all sandwiches not come on garlic bread?
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The Ultimate Woodfire Meatball Sub
Equipment
- Ninja Woodfire
- Mixing bowls
- Whisk
- Gloves
- Quarter sheet pan
- Aluminum Foil
- Half size aluminum pan
- Wooden spoon
- Microwave
- Pan
- Food thermometer
- Brush
Ingredients
Meatballs
- 1 LB Ground Beef Preferably 80 percent lean and 20 percent fat
- ½ LB Ground Pork
- ½ LB Ground Veal
- ½ Cup Italian Bread Crumbs
- 2 teaspoon Dried Parsley
- ½ Cup Whole Milk
- 1 Egg
- 1 tablespoon Granulated Onion
- 1 tablespoon Granulated Garlic
- 1 teaspoon White Pepper
- 1 teaspoon Kosher Salt
- 3 tablespoon Extra Virgin Olive Oil
- ⅓ Cup Grated Pecorino Romano
- 1 tablespoon Beef Tallow Spray
Tomato Sauce
- 28 OZ Hand Crushed Tomatoes Dad uses San Marzano style
- 24 OZ Italian Strained Tomatoes (Passata Di Pomodoro)
- 4 Garlic Cloves
- 1 tablespoon Granulated Garlic
- 1 tablespoon Granulated Onion
- 1 tablespoon Dried Parsley
- 1 teaspoon Salt Adjust to Taste
- 2 tablespoon Grated Pecorino Romano
- 1 tablespoon Olive Oil
Garlic Bread and Sandwich Assembly
- 2 Large Baguettes
- 2 Stick Unsalted Butter Softened
- 2 teaspoon Granulated Onion
- 2 teaspoon Granulated Garlic
- 2 tablespoon Dried Parsley
- 2 teaspoon Kosher Salt If using salted butter, skip this and taste first
- 2 tablespoon Olive Oil
- Grated Pecorino Romano
- 2 OZ Fresh Mozzarella Enough to over the meatballs
Instructions
Mix and Rest the Meatballs
- Mix the Italian bread crumbs, dried parsley, and milk into a paste. Let stand for about 5 minutes to hydrate.1 LB Ground Beef, ½ LB Ground Pork, ½ LB Ground Veal, ½ Cup Italian Bread Crumbs, 2 TSP Dried Parsley, ½ Cup Whole Milk, 1 Egg, 1 TBSP Granulated Onion, 1 TBSP Granulated Garlic, 1 TSP White Pepper, 1 TSP Kosher Salt, 3 TBSP Extra Virgin Olive Oil, ⅓ Cup Grated Pecorino Romano, 1 TBSP Beef Tallow Spray
- In a separate bowl, break up the egg with the granulated onion. Mix in the granulated garlic, pepper, kosher salt, extra virgin olive oil, and grated Pecorino Romano to make an evenly mixed paste. Mix this into the hydrated bread crumb mixture.1 LB Ground Beef, ½ LB Ground Pork, ½ LB Ground Veal, ½ Cup Italian Bread Crumbs, 2 TSP Dried Parsley, ½ Cup Whole Milk, 1 Egg, 1 TBSP Granulated Onion, 1 TBSP Granulated Garlic, 1 TSP White Pepper, 1 TSP Kosher Salt, 3 TBSP Extra Virgin Olive Oil, ⅓ Cup Grated Pecorino Romano, 1 TBSP Beef Tallow Spray
- Add the combined mixture to the beef, pork, and veal. Mix gently just until fully combined. Avoid overworking the meat, which Dad warns can make the texture gummy.1 LB Ground Beef, ½ LB Ground Pork, ½ LB Ground Veal, ½ Cup Italian Bread Crumbs, 2 TSP Dried Parsley, ½ Cup Whole Milk, 1 Egg, 1 TBSP Granulated Onion, 1 TBSP Granulated Garlic, 1 TSP White Pepper, 1 TSP Kosher Salt, 3 TBSP Extra Virgin Olive Oil, ⅓ Cup Grated Pecorino Romano, 1 TBSP Beef Tallow Spray
- Refrigerate for 30 minutes to 1 hour for this cook. Dad recommends an overnight rest if time allows. Cook a small sample in a pan before tasting to check the seasoning; do not taste the raw mixture.1 LB Ground Beef, ½ LB Ground Pork, ½ LB Ground Veal, ½ Cup Italian Bread Crumbs, 2 TSP Dried Parsley, ½ Cup Whole Milk, 1 Egg, 1 TBSP Granulated Onion, 1 TBSP Granulated Garlic, 1 TSP White Pepper, 1 TSP Kosher Salt, 3 TBSP Extra Virgin Olive Oil, ⅓ Cup Grated Pecorino Romano, 1 TBSP Beef Tallow Spray
Smoke the Meatballs
- Fill the pellet hopper and load it into the Ninja Woodfire, don't forget to do the Dad Shake. Select Smoker at 375°F (191°C) and set the timer for about 1 hour.1 LB Ground Beef, ½ LB Ground Pork, ½ LB Ground Veal, ½ Cup Italian Bread Crumbs, 2 TSP Dried Parsley, ½ Cup Whole Milk, 1 Egg, 1 TBSP Granulated Onion, 1 TBSP Granulated Garlic, 1 TSP White Pepper, 1 TSP Kosher Salt, 3 TBSP Extra Virgin Olive Oil, ⅓ Cup Grated Pecorino Romano, 1 TBSP Beef Tallow Spray
- Line a quarter sheet pan with foil to collect the drippings. Gently shape the mixture into similarly sized meatballs without packing them tightly. Dad makes 15 meatballs, a little over 3 ounces or about 90 grams each.1 LB Ground Beef, ½ LB Ground Pork, ½ LB Ground Veal, ½ Cup Italian Bread Crumbs, 2 TSP Dried Parsley, ½ Cup Whole Milk, 1 Egg, 1 TBSP Granulated Onion, 1 TBSP Granulated Garlic, 1 TSP White Pepper, 1 TSP Kosher Salt, 3 TBSP Extra Virgin Olive Oil, ⅓ Cup Grated Pecorino Romano, 1 TBSP Beef Tallow Spray
- Place the meatballs in the Woodfire and apply beef tallow to help them crisp. Dad initially allows 30 minutes to 1 hour for browning. In this cook, they take 30 minutes and read around 170°F to 180°F (77°C to 82°C). Keep all the pan juices for the sauce.1 LB Ground Beef, ½ LB Ground Pork, ½ LB Ground Veal, ½ Cup Italian Bread Crumbs, 2 TSP Dried Parsley, ½ Cup Whole Milk, 1 Egg, 1 TBSP Granulated Onion, 1 TBSP Granulated Garlic, 1 TSP White Pepper, 1 TSP Kosher Salt, 3 TBSP Extra Virgin Olive Oil, ⅓ Cup Grated Pecorino Romano, 1 TBSP Beef Tallow Spray
Make the Sauce and Finish the Meatballs
- In a half size aluminum pan, combine the hand crushed tomatoes, Italian strained tomatoes, very well crushed garlic cloves, granulated garlic, granulated onion, dried parsley, salt, Pecorino Romano, and olive oil. Stir together. Dad starts with 1 teaspoon salt and adjusts later as needed.1 LB Ground Beef, ½ LB Ground Pork, ½ LB Ground Veal, ½ Cup Italian Bread Crumbs, 2 TSP Dried Parsley, ½ Cup Whole Milk, 1 Egg, 1 TBSP Granulated Onion, 1 TBSP Granulated Garlic, 1 TSP White Pepper, 1 TSP Kosher Salt, 3 TBSP Extra Virgin Olive Oil, ⅓ Cup Grated Pecorino Romano, 1 TBSP Beef Tallow Spray, 28 OZ Hand Crushed Tomatoes, 24 OZ Italian Strained Tomatoes (Passata Di Pomodoro), 4 Garlic Cloves, 1 TBSP Granulated Garlic, 1 TBSP Granulated Onion, 1 TBSP Dried Parsley, 1 TSP Salt, 2 TBSP Grated Pecorino Romano, 1 TBSP Olive Oil
- While the meatballs finish their first cook, Dad leaves the sauce at room temperature for about 40 minutes. He says to refrigerate it if the wait will be much longer, such as an hour or two.1 LB Ground Beef, ½ LB Ground Pork, ½ LB Ground Veal, ½ Cup Italian Bread Crumbs, 2 TSP Dried Parsley, ½ Cup Whole Milk, 1 Egg, 1 TBSP Granulated Onion, 1 TBSP Granulated Garlic, 1 TSP White Pepper, 1 TSP Kosher Salt, 3 TBSP Extra Virgin Olive Oil, ⅓ Cup Grated Pecorino Romano, 1 TBSP Beef Tallow Spray, 28 OZ Hand Crushed Tomatoes, 24 OZ Italian Strained Tomatoes (Passata Di Pomodoro), 4 Garlic Cloves, 1 TBSP Granulated Garlic, 1 TBSP Granulated Onion, 1 TBSP Dried Parsley, 1 TSP Salt, 2 TBSP Grated Pecorino Romano, 1 TBSP Olive Oil
- Add the browned meatballs and all their pan juices to the sauce. Cover the meatballs with sauce and cook in the Woodfire at 300°F (149°C) for about 1 hour. Stir after 30 minutes. At the end, the sauce is reduced and the meatballs are tender.1 LB Ground Beef, ½ LB Ground Pork, ½ LB Ground Veal, ½ Cup Italian Bread Crumbs, 2 TSP Dried Parsley, ½ Cup Whole Milk, 1 Egg, 1 TBSP Granulated Onion, 1 TBSP Granulated Garlic, 1 TSP White Pepper, 1 TSP Kosher Salt, 3 TBSP Extra Virgin Olive Oil, ⅓ Cup Grated Pecorino Romano, 1 TBSP Beef Tallow Spray, 28 OZ Hand Crushed Tomatoes, 24 OZ Italian Strained Tomatoes (Passata Di Pomodoro), 4 Garlic Cloves, 1 TBSP Granulated Garlic, 1 TBSP Granulated Onion, 1 TBSP Dried Parsley, 1 TSP Salt, 2 TBSP Grated Pecorino Romano, 1 TBSP Olive Oil
Make Garlic Bread and Assemble
- Mix the softened butter with granulated onion, granulated garlic, parsley, kosher salt, olive oil, and grated Pecorino Romano. If using salted butter, skip the added salt and taste first. Dad refrigerates the garlic butter while the meatballs finish.28 OZ Hand Crushed Tomatoes, 24 OZ Italian Strained Tomatoes (Passata Di Pomodoro), 4 Garlic Cloves, 1 TBSP Granulated Garlic, 1 TBSP Granulated Onion, 1 TBSP Dried Parsley, 1 TSP Salt, 2 TBSP Grated Pecorino Romano, 1 TBSP Olive Oil, 2 Large Baguettes, 2 Stick Unsalted Butter, 2 TSP Granulated Onion, 2 TSP Granulated Garlic, 2 TBSP Dried Parsley, 2 TSP Kosher Salt, 2 TBSP Olive Oil, Grated Pecorino Romano, 2 OZ Fresh Mozzarella
- Switch the Woodfire to Air Crisp at 350°F (177°C). Dad warms the butter mixture in the microwave for about 30 seconds, though he notes less time would have made it easier to handle. Brush it onto the cut baguettes and toast in the Woodfire. His bread takes about 5 minutes.28 OZ Hand Crushed Tomatoes, 24 OZ Italian Strained Tomatoes (Passata Di Pomodoro), 4 Garlic Cloves, 1 TBSP Granulated Garlic, 1 TBSP Granulated Onion, 1 TBSP Dried Parsley, 1 TSP Salt, 2 TBSP Grated Pecorino Romano, 1 TBSP Olive Oil, 2 Large Baguettes, 2 Stick Unsalted Butter, 2 TSP Granulated Onion, 2 TSP Granulated Garlic, 2 TBSP Dried Parsley, 2 TSP Kosher Salt, 2 TBSP Olive Oil, Grated Pecorino Romano, 2 OZ Fresh Mozzarella
- Build the sandwich with fresh mozzarella, three meatballs, sauce, and more mozzarella. Return it to the Woodfire for a minute or two until the cheese is bubbly. Finish with grated cheese and more sauce, then close the sandwich.28 OZ Hand Crushed Tomatoes, 24 OZ Italian Strained Tomatoes (Passata Di Pomodoro), 4 Garlic Cloves, 1 TBSP Granulated Garlic, 1 TBSP Granulated Onion, 1 TBSP Dried Parsley, 1 TSP Salt, 2 TBSP Grated Pecorino Romano, 1 TBSP Olive Oil, 2 Large Baguettes, 2 Stick Unsalted Butter, 2 TSP Granulated Onion, 2 TSP Granulated Garlic, 2 TBSP Dried Parsley, 2 TSP Kosher Salt, 2 TBSP Olive Oil, Grated Pecorino Romano, 2 OZ Fresh Mozzarella
Video
Notes
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!What Makes This Woodfire Meatball Sub Ultimate?
The word ultimate has a job to do here. These are deliberately big meatballs, not the smaller ones Dad would normally make for a faster weeknight dinner. The batch makes 15 meatballs, which leaves plenty beyond the sandwich shown in the video. That generous approach fits right into his family cooking style. Even with a small family, the recipes always seemed ready to feed an army.
Meanwhile, the bread gets just as much attention as the filling. A nice big baguette becomes garlic bread, with butter, garlic, onion, parsley, olive oil, and Pecorino Romano. The finished sandwich brings crunch on the outside and softness inside. As a result, every bite has more going on than bread simply holding the meatballs together.
Tender Meatballs Deserve More Than a Good Sauce
Dad calls out veal as the secret that makes his Italian meatballs tender and delicious. The mix also includes ground beef, preferably 80 percent lean and 20 percent fat, plus ground pork. Although he says you can skip the veal, his recommendation is to try to get your hands on some for this version.
The breadcrumb and milk mixture gets a little time to hydrate before it joins the meat. Separately mixing the egg, seasonings, olive oil, and grated cheese is another detail Dad cares about. He wants everything spread evenly through the meatballs rather than pockets of cheese, egg, or seasoning. In other words, the attention goes into the mixture before the sandwich ever reaches the grill.
However, thorough mixing does not mean crushing everything aggressively. Dad warns that overworking the mixture can make the meatballs gummy and spoil their texture. He is equally gentle when shaping them. The goal is a lightly formed meatball rather than a tightly packed snowball.
The Woodfire Meatball Sub Gets a Flavorful Sauce Finish
The Ninja Woodfire starts this cook on the smoker setting at 375°F (191°C). Dad uses a foil lined quarter sheet pan because it fits in the Woodfire and keeps the drippings available for the sauce. Those juices are part of the plan, so they go into the tomato mixture along with the browned meatballs.
After 30 minutes, the meatballs in this cook read around 170°F to 180°F (77°C to 82°C). Dad then gives them an hour in the sauce at 300°F (149°C). By the end, the sauce has reduced, there is nice color on the tops, and the meatball he checks cuts like butter.
The sauce combines hand crushed tomatoes and Italian strained tomatoes with garlic, onion, parsley, salt, olive oil, and Pecorino Romano. Consequently, the sandwich gets a tomato sauce that has spent time with both the meatballs and their pan juices. Dad starts carefully with the salt because he can add more later as the sauce cooks.
Garlic Bread Is the Sandwich Upgrade
The garlic bread idea comes directly from the way Dad loved eating meatballs as a kid. Instead of keeping that bread on the side, he makes it the sandwich itself. That choice puts the buttery, garlicky flavor into every bite, alongside the meatballs and tomato sauce.
For the bread, the Woodfire switches to Air Crisp at 350°F (177°C). In the video, five minutes gives Dad the toast he wants. Fresh mozzarella then joins the meatballs and sauce before the sandwich goes back in briefly to get the cheese bubbly. Finally, more grated cheese and sauce finish the build.
Dad describes the result as beyond good. He loves the crunchy exterior, soft interior, buttery garlic bread, punch of flavor from the meatballs and sauce, and stringiness of the cheese. Therefore, calling this sandwich a garlic bread upgrade hardly tells the whole story. The bread is a big part of why the finished bite works.
A Few Very Dad Details
There is room for personality throughout this cook. Dad mixes with his daughter's tiny whisk because he cannot find his own. He also gives the pellet hopper his usual Dad shake, admitting it might compact the pellets, separate them, or do absolutely nothing. Either way, it makes him feel better, so he keeps doing it.
The full recipe card below keeps the ingredient amounts and cooking details from the video together. Some quantities are intentionally loose because that is how Dad presents them. Ultimately, the sandwich is about the combination he actually makes: big tender meatballs, flavorful tomato sauce, fresh mozzarella, and garlic bread that earns its place at the center of dinner.
Ingredient and Equipment Links:
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