YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
Elevate your next sandwich night with this smoky, cheesy meatball sub piled high with homemade chimichurri and melted provolone. The perfect balance of bold, fresh, and comforting — and all infused with that signature Yoder smoke!
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Recipe from @terri.harrigan on Instagram
Learn more about the Yoder Smokers YS640S
INGREDIENTS
MEATBALLS:- 1 lb ground beef (or 50/50 beef + pork blend)
- Salt, pepper, and garlic powder (to taste)
- 6–8 Babybel cheese rounds, halved or quartered for stuffing
- Optional: 1 egg and breadcrumbs for binding
- 1 bunch fresh cilantro
- 1 bunch fresh parsley
- 2–3 red hot peppers (like Fresno or red jalapeño)
- 2 green onions
- 4 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup avocado oil (or olive oil)
- 2 tbsp red wine vinegar
INSTRUCTIONS
- Prep the Yoder: Set your Yoder YS640s to 225°F using peach wood pellets for a sweet, mild smoke.
- Make the Meatballs: Mix the ground meat with salt, pepper, and garlic. Form into golf ball–sized meatballs, stuffing each with a piece of Babybel cheese. Place on a wire rack or tray suitable for your smoker.
- Smoke the Meatballs: Place the meatballs on the Yoder and smoke at 225°F for about 90 minutes, or until the internal temp hits 160°F and the cheese is melted inside. You can crisp the outside slightly by turning the heat up to 275°F for the last 10–15 minutes if desired.
- Make the Chimichurri: Blend or finely chop all chimichurri ingredients until you reach a rustic, pourable consistency. Taste and adjust salt or vinegar as needed.
- Assemble the Subs: Lightly toast the sub rolls. Add a generous layer of provolone, then the hot meatballs, then a big spoonful of chimichurri on top. Optionally melt under a broiler or closed grill lid for 1–2 minutes.
- Serve: Enjoy hot, with napkins handy — this is a juicy, cheesy, flavor-packed sandwich.
Pro Tip:
Make extra chimichurri — it stores well in the fridge and is amazing on grilled steak, shrimp, or even eggs the next morning.
Elevate your next sandwich night with this smoky, cheesy meatball sub piled high with homemade chimichurri and melted provolone. The perfect balance of bold, fresh, and comforting — and all infused with that signature Yoder smoke!
—
Recipe from @terri.harrigan on Instagram
Learn more about the Yoder Smokers YS640S
INGREDIENTS
MEATBALLS:- 1 lb ground beef (or 50/50 beef + pork blend)
- Salt, pepper, and garlic powder (to taste)
- 6–8 Babybel cheese rounds, halved or quartered for stuffing
- Optional: 1 egg and breadcrumbs for binding
- 1 bunch fresh cilantro
- 1 bunch fresh parsley
- 2–3 red hot peppers (like Fresno or red jalapeño)
- 2 green onions
- 4 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup avocado oil (or olive oil)
- 2 tbsp red wine vinegar
INSTRUCTIONS
- Prep the Yoder: Set your Yoder YS640s to 225°F using peach wood pellets for a sweet, mild smoke.
- Make the Meatballs: Mix the ground meat with salt, pepper, and garlic. Form into golf ball–sized meatballs, stuffing each with a piece of Babybel cheese. Place on a wire rack or tray suitable for your smoker.
- Smoke the Meatballs: Place the meatballs on the Yoder and smoke at 225°F for about 90 minutes, or until the internal temp hits 160°F and the cheese is melted inside. You can crisp the outside slightly by turning the heat up to 275°F for the last 10–15 minutes if desired.
- Make the Chimichurri: Blend or finely chop all chimichurri ingredients until you reach a rustic, pourable consistency. Taste and adjust salt or vinegar as needed.
- Assemble the Subs: Lightly toast the sub rolls. Add a generous layer of provolone, then the hot meatballs, then a big spoonful of chimichurri on top. Optionally melt under a broiler or closed grill lid for 1–2 minutes.
- Serve: Enjoy hot, with napkins handy — this is a juicy, cheesy, flavor-packed sandwich.
Pro Tip:
Make extra chimichurri — it stores well in the fridge and is amazing on grilled steak, shrimp, or even eggs the next morning.
