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Woodfire Meatball Sub with tomato sauce and melted cheese on garlic bread

The Ultimate Woodfire Meatball Sub

Homemade Italian meatballs cooked in the Ninja Woodfire, finished in tomato sauce, and served on buttery garlic bread with fresh mozzarella and grated cheese.
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Course: Main Course
Cuisine: Italian American
Keyword: Garlic Bread, Meatball Sub, ninja woodfire, Woodfire Meatball Sub
Prep Time: 30 minutes
Cook Time: 1 hour 40 minutes
Total Time: 3 hours 10 minutes
Servings: 5 sandwiches
Calories: 1417kcal
Author: Dad

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

Makes 15 meatballs, about 5 sandwiches with 3 meatballs per sandwich. Dad confirmed 24 ounces passata and recommends 2 baguettes with double the garlic spread to use the full batch. Time values are editorial estimates: 30 minutes active prep, 100 minutes cooking, and 190 minutes total including a 1 hour rest. Optional overnight rest excluded. Garlic clove, beef tallow, mozzarella, and some cheese quantities remain imprecise.

Nutrition

Calories: 1417kcal | Carbohydrates: 87g | Protein: 57g | Fat: 95g | Saturated Fat: 42g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 38g | Trans Fat: 3g | Cholesterol: 285mg | Sodium: 3365mg | Potassium: 1741mg | Fiber: 10g | Sugar: 20g | Vitamin A: 2014IU | Vitamin C: 31mg | Calcium: 490mg | Iron: 12mg
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