Best 2 Grilled Meatball Sandwich Recipes
**Grilled Meatball Sandwich: A Savory Symphony of Flavors**
Indulge in a culinary delight with our grilled meatball sandwich, a harmonious blend of juicy meatballs nestled between toasted bread, smothered in a rich and flavorful sauce. This sandwich is a symphony of textures and tastes, featuring succulent meatballs crafted from a mixture of ground beef, pork, and veal, seasoned to perfection with a blend of herbs and spices. Perfectly grilled, the meatballs are then bathed in a homemade tomato sauce, simmered with fresh tomatoes, aromatic garlic, and a hint of sweetness from a touch of honey. Served on toasted bread, this sandwich is an explosion of flavors that will tantalize your taste buds with every bite. Accompanying this main recipe are three additional variations to cater to diverse preferences: a vegetarian meatball sandwich for those seeking a meatless option, a spicy meatball sandwich for those who love a kick of heat, and a meatball sub sandwich for those who prefer a classic and hearty meal.
GRILLED MEATBALL SANDWICH
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
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 SANDWICH
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 17
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.
Tips:
- Choose high-quality ground beef: Opt for a blend of chuck and brisket for a juicy and flavorful patty.
- Seasoning is key: Don't skimp on the spices! A good blend of garlic, onion, Italian seasoning, salt, and pepper will elevate the flavor of your meatballs.
- Handle the meatballs gently: Overworking the meat can result in tough meatballs. Mix the ingredients just until combined and avoid over-kneading.
- Grill the meatballs over medium heat: This will prevent them from burning on the outside while remaining raw on the inside.
- Use a meat thermometer to ensure proper cooking: The internal temperature of the meatballs should reach 165°F (74°C) before serving.
- Toast the bread: Toasted bread will hold up better to the juicy meatballs and sauce.
- Add your favorite toppings: Experiment with different cheeses, sauces, and toppings to create a customized sandwich that suits your taste.
Conclusion:
This grilled meatball sandwich is a delicious and versatile dish that is perfect for a quick and easy meal. With its juicy meatballs, flavorful sauce, and toasted bread, this sandwich is sure to satisfy. Whether you're grilling in the backyard or cooking indoors, this recipe is a winner. So fire up the grill or preheat your oven and get ready to enjoy a mouthwatering grilled meatball sandwich!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
