Cheese-Stuffed Meatball Subs

• 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

1. Prep the Yoder: Set your Yoder YS640s to 225°F using peach wood pellets for a sweet, mild smoke.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.