Grilled Meatball Sandwich
Serves: 3
Destiney Bartoletti
1 January 1970
Based on User reviews:
36
Spice
49
Sweetness
63
Sourness
47
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Walnut Pieces2 tsps
Kosher Salt1 cup
Extra-Virgin Olive Oil910 g
Ground Beef1 cup
Ricotta Cheese1 cup
Panko Bread Crumbs2 tbsps
Parsley (minced fresh flat-leaf)1 tsps
Red Pepper Flake1 large
BaguetteDirections:
1
To make the arugula pesto, in a food processor, combine the walnuts, garlic, arugula, Parmigiano-Reggiano and the 1 tsp
2
Salt and pulse to blend
3
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
4
Taste and adjust the seasonings with salt
5
Set aside
6
In a large bowl, combine the ground beef, ricotta, Parmigiano-Reggiano, bread crumbs, eggs, parsley, garlic, red pepper flakes and salt
7
Mix gently just until combined; you don't want to overwork the meat
8
Form the mixture into 12 meatballs about the size of golf balls, putting them on a lightly oiled baking sheet as you work
9
Set aside at room temperature
10
Build a hot fire in a charcoal grill or preheat a gas grill to high
11
Using a grill brush, scrape the heated grill rack clean
12
Rub the rack with oil
13
Arrange the meatballs on the grill rack without crowding
14
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
15
Move any meatballs to a cooler area of the grill if they threaten to overbrown
16
Transfer to a platter or a clean baking sheet as they are finished
17
Let rest for 5 minutes while you assemble the sandwiches
18
Cut the baguette crosswise into 4 pieces and split each piece horizontally
19
Lay the pieces, cut side down, on the grill
20
Toast until golden brown, about 3 minutes
21
Lay the provolone slices on half of the baguette pieces
22
Place 3 meatballs on top of the cheese-lined baguette slices
23
Garnish with the pesto, cover the sandwiches with the remaining baguette pieces and serve immediately