Meatball Subs on the Grill
Servings:
30
30
Prep Time:
20 mins.
20 mins.
Cook Time:
15 mins.
15 mins.
Ingredients
Grilled Meatballs- 2.5 pounds of ground lamb
- 1 teaspoon of salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 small red onion
- 3 cloves of garlic
- 2 tablespoons of Italian bread crumbs
- 1 1/2 teaspoon of dried oregano or Italian herb mix
- 1/2 of a red bell pepper
- 2 tablespoons Basil Pesto
- 1 cup canned crushed tomatoes
- 3 garlic cloves, minced
- 3/4 teaspoon dried oregano
- 2 tablespoons Basil Pesto
- 1/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon each of salt and pepper
- 1 loaf of Italian ciabatta or French baguette
- Handful of fresh arugula or spinach leaves
- Parmesan cheese or Mozzarella cheese, grated
- Red chili flakes
- Extra Basil Pesto
Preparation
- Preheat your BBQ to a medium-high setting. Make the lamb meatballs. In a food processor, purée all ingredients except for the lamb. Add this mixture to the lamb and mix to combine.
- Divide the lamb into golf-ball size pieces and roll into a meatball shape. Repeat with the remaining mixture.
- Grill the meatballs directly on your BBQ grates or on a BBQ sheet pan for 2 minutes on each side. Lower the heat to medium and cover your BBQ, then allow the meatballs to cook through—about 5-8 minutes depending on the size of meatballs.
- In the meantime, make the marinara sauce. Mix all ingredients in a microwave safe bowl and microwave on high for 4 minutes until bubbly. Taste and adjust seasoning.
- To assemble the meatball subs, take the loaf of bread and cut in half. Then cut each half lengthwise so that you have four pieces.
- Grill the bread for 1 minute per side.
- Spread marinara sauce over the bread, drizzle some extra Basil Pesto as desired. Scatter some fresh arugula or spinach leaves over that.
- Arrange the meatballs on top of the greens pressing them down so they stick to the marinara sauce and sink deeply into the bread.
- Top with cheese and sprinkle with chili flakes.
- Use a serrated knife and cut the baguette into pieces with a single meatball in each one.
Source: American Lamb Board
