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Meatball Subs on the Grill

Prep Time:
20 mins.
Cook Time:
15 mins.


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 
Marinara Sauce
  • 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


  1. 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.
  3. Divide the lamb into golf-ball size pieces and roll into a meatball shape. Repeat with the remaining mixture.
  4. 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.
  5. 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.
  6. 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.
  7. Grill the bread for 1 minute per side.
  8. Spread marinara sauce over the bread, drizzle some extra Basil Pesto as desired. Scatter some fresh arugula or spinach leaves over that.
  9. Arrange the meatballs on top of the greens pressing them down so they stick to the marinara sauce and sink deeply into the bread.
  10. Top with cheese and sprinkle with chili flakes.
  11. Use a serrated knife and cut the baguette into pieces with a single meatball in each one.

Source: American Lamb Board