• 1-1/2 lb ground beef
• 1 large egg
• 1/3 cup milk or buttermilk
• 2 tablespoons worcestershire sauce
• 1/2 cup dry seasoned bread crumbs or crushed croutons
• 1 tablespoon Traeger Cajun Rub
• 1/4 cup onion, finely minced
• 1 cloves garlic, finely minced
• 1-1/2 teaspoon black pepper, freshly ground
• 1 jar marinara sauce
• 4 qty. 6 inch sub rolls or baguettes
• thinly sliced or grated provolone cheese

In a small mixing bowl using a fork or wisk, beat the egg. Whisk in the milk and worcestershire sauce. Stir in the bread crumbs and traeger cajun rub and let mixture sit for 5 minutes.

In another bowl, combine the ground beef, onion, garlic and black pepper. Add the egg mixture to the meat mixture and combine well.

If the mixture seems dry, add a bit more milk. If wet, add a few dry breadcrumbs. Roll picture into balls about the side of golf balls.

When ready to cook, start the Traeger grill on Smoke with the lid open for 5 minutes or until the fire is established. Set the temperature to 325 degrees F and preheat with the lid closed for 15 minutes.

Arrange the meatballs directly on the grill grate. Bake for 30 to 35 minutes or until the meatballs are cooked through.

In the meantime, heat the jarred marinara sauce in a pan on the stovetop. Transfer the cooked meatballs to the pan and let them simmer for 5 to 10 minutes.

Tear off four sheets of aluminum foil and lay them on your work surface. Put a hoagie roll in the center of each. Divide the meatballs amoung the rolls.

Top the meatballs with provolone cheese. Wrap the sandwiches tightly in the foil and return to the grill to heat for about 10 to 12 minutes.