Grilled Meatball Subs Recipes

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GRILLED MEATBALL SANDWICH



Grilled Meatball Sandwich image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 17

1/2 cup walnut pieces
1 garlic clove, minced
2 cups packed arugula leaves
1/2 cup grated Parmigiano-Reggiano cheese
1 tsp. kosher salt, plus more, to taste
1 cup extra-virgin olive oil
2 lb. ground beef
1/2 cup ricotta cheese
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup panko bread crumbs
4 eggs, lightly beaten
2 Tbs. minced fresh flat-leaf parsley
1 tsp. red pepper flakes
2 tsp. kosher salt
Oil for grill
1 large baguette
8 oz. thinly sliced provolone cheese

Steps:

  • To make the arugula pesto, in a food processor, combine the walnuts, garlic, arugula, Parmigiano-Reggiano and the 1 tsp. salt and pulse to blend. With the machine running, pour in the olive oil through the feed tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings with salt. Set aside.
  • In a large bowl, combine the ground beef, ricotta, Parmigiano-Reggiano, bread crumbs, eggs, parsley, garlic, red pepper flakes and salt. Mix gently just until combined; you don't want to overwork the meat. Form the mixture into 12 meatballs about the size of golf balls, putting them on a lightly oiled baking sheet as you work. Set aside at room temperature.
  • Build a hot fire in a charcoal grill or preheat a gas grill to high. Using a grill brush, scrape the heated grill rack clean. Rub the rack with oil.
  • Arrange the meatballs on the grill rack without crowding. Using tongs, grill until the meatballs are browned evenly on all sides and cooked to medium, 8 to 10 minutes total, depending on the grill temperature. Move any meatballs to a cooler area of the grill if they threaten to overbrown. Transfer to a platter or a clean baking sheet as they are finished. Let rest for 5 minutes while you assemble the sandwiches.
  • Cut the baguette crosswise into 4 pieces and split each piece horizontally. Lay the pieces, cut side down, on the grill. Toast until golden brown, about 3 minutes. Lay the provolone slices on half of the baguette pieces. Place 3 meatballs on top of the cheese-lined baguette slices. Garnish with the pesto, cover the sandwiches with the remaining baguette pieces and serve immediately.

GRILLED MEATBALL SANDWICH



Grilled Meatball Sandwich image

Grilled meatballs, grilled bread, and a peppery arugula-walnut pesto make this sandwich one to remember.

Provided by Eli Sussman

Categories     Beef     Backyard BBQ     Meat     Tailgating     Grill     Grill/Barbecue     Advance Prep Required     Sandwich     Summer     Arugula     Walnut     Meatball

Yield 4-6 servings

Number Of Ingredients 13

2 lb (1 kg) ground beef
1/2 cup (4 oz/125 g) ricotta cheese
1/4 cup (1 oz/ 30 g) freshly grated Parmesan cheese
1/4 cup (1/3 oz/10 g) Panko bread crumbs
4 large eggs, lightly beaten
2 Tbsp minced fresh flat-leaf parsley
1 garlic clove, minced
1 tsp red pepper flakes
Kosher salt
Oil for grill
1 large baguette
8 oz (250 g) thinly sliced Provolone cheese
Arugula Pesto

Steps:

  • In a large bowl, combine the beef, ricotta, Parmesan, bread crumbs, eggs, parsley, garlic, red pepper flakes, and 2 tsp salt. Mix gently just until combined; you don't want to overwork the meat. Form the mixture into 12 meatballs about the size of golf balls, putting them on a lightly oiled baking sheet as you work. Set aside at room temperature.
  • Build a hot fire in a charcoal grill or preheat a gas grill to high. Using a grill brush, scrape the heated grill rack clean. Rub the rack with oil. Arrange the meatballs on the grill rack without crowding. Using tongs, grill until browned evenly on all sides and cooked to medium, 8-10 minutes total, depending on grill temperature. Move any meatballs to a cooler area of the grill if they threaten to overbrown. Transfer to a platter or clean baking sheet as they are finished. Let rest for 5 minutes while you assemble the sandwiches.
  • Cut the baguette crosswise into fourths and split each piece horizontally. Lay the pieces, cut side down, on the grill. Toast until golden brown, about 3 minutes. Lay the provolone slices on half of the baguette pieces. Place 3 meatballs on top of the cheese-lined baguette slices. Garnish with the pesto and serve right away.

GRILLED MEATBALL SUBS



Grilled Meatball Subs image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 pound ground beef
8 ounces sweet Italian sausage, casings removed
1 clove garlic, finely grated
1 large egg, lightly beaten
1/4 cup breadcrumbs
1/4 cup grated parmesan cheese
Kosher salt and freshly ground pepper
2 bell peppers (red, yellow and/or orange), sliced into rings
1 bunch scallions, trimmed
1 tablespoon extra-virgin olive oil, plus more for the grill
4 hoagie rolls, split
1/2 cup ricotta cheese

Steps:

  • Preheat a grill to medium. Combine the beef, sausage, garlic, egg, breadcrumbs, parmesan, 3/4 teaspoon salt and a few grinds of pepper in a large bowl; mix with your hands. Form into twelve 1 1/2-inch meatballs.
  • Toss the bell peppers and scallions with the olive oil in another large bowl; season with 1/4 teaspoon salt and a few grinds of pepper. Oil the grill grates and arrange the meatballs, peppers and scallions on the grill. Cover and grill the vegetables, turning once, until lightly charred and tender, 2 to 3 minutes for the scallions, 5 to 7 minutes for the peppers. Grill the meatballs, turning occasionally, until browned and cooked through, 10 to 12 minutes. Toast the rolls cut-side down on the grill.
  • Cut the scallions into pieces. Spread 2 tablespoons ricotta on the bottom half of each roll. Top with the meatballs, scallions and peppers.

Nutrition Facts : Calories 700, Fat 37 grams, SaturatedFat 13 grams, Cholesterol 155 milligrams, Sodium 1278 milligrams, Carbohydrate 49 grams, Fiber 4 grams, Protein 43 grams, Sugar 7 grams

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