A delicious hickory smoked Bloody Mary meatball sandwich featuring a blend of ground beef and pork, seasoned with herbs, and topped with provolone cheese. Perfect for Meatball Day!
1: Preheat the smoker to 225°F.
2: In a pan over medium-high heat, sauté the onion and garlic in vegetable oil until they become translucent. Remove from heat and let it cool.
3: In a large bowl, mix beef, pork, parsley, oregano, salt, pepper, eggs, panko, and sautéed vegetables. Roll into 4oz balls and place them on a greased wire rack.
4: Smoke the meatballs for 40 minutes and then increase the temperature to 400°F for another 10 minutes.
5: Preheat the oven to 300°F.
6: In a large pot, sauté red onion, garlic, celery salt, and salt in oil on medium-high heat for 1 minute or until they become translucent. Add Tabasco and Worcestershire and reduce it by half. Add vodka and simmer for 2 minutes.
7: Mix in tomatoes and sugar. Add the meatballs and bring the sauce up to a simmer. Cover with a lid and braise in the oven for 30-60 minutes.
8: Increase the oven temperature to 400°F.
9: Slice the bread in half but don’t cut it all the way through and toast it in the oven for 1-2 minutes. Drizzle olive oil over the top and place two meatballs on top. Lay the provolone on the other side of the bread and bake it in the oven for another 1-2 minutes or until the cheese melts. Finish with parsley.
