Grilled Meatball Sandwich
Serves: 6
Jacklyn McClure
1 January 1970
Based on User reviews:
47
Spice
44
Sweetness
55
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
910 g
Ground Beef (1 kg)4 large
Egg (lightly beaten)2 tbsps
Parsley (minced fresh flat-leaf)1 tsps
Red Pepper Flake1 large
BaguetteDirections:
1
In a large bowl, combine the beef, ricotta, Parmesan, bread crumbs, eggs, parsley, garlic, red pepper flakes, and 2 tsp salt
2
Mix gently just until combined; you don't want to overwork the meat
3
Form the mixture into 12 meatballs about the size of golf balls, putting them on a lightly oiled baking sheet as you work
4
Set aside at room temperature
5
Build a hot fire in a charcoal grill or preheat a gas grill to high
6
Using a grill brush, scrape the heated grill rack clean
7
Rub the rack with oil
8
Arrange the meatballs on the grill rack without crowding
9
Using tongs, grill until browned evenly on all sides and cooked to medium, 8-10 minutes total, depending on grill temperature
10
Move any meatballs to a cooler area of the grill if they threaten to overbrown
11
Transfer to a platter or clean baking sheet as they are finished
12
Let rest for 5 minutes while you assemble the sandwiches
13
Cut the baguette crosswise into fourths and split each piece horizontally
14
Lay the pieces, cut side down, on the grill
15
Toast until golden brown, about 3 minutes
16
Lay the provolone slices on half of the baguette pieces
17
Place 3 meatballs on top of the cheese-lined baguette slices
18
Garnish with the pesto and serve right away
19
In a large bowl, combine the beef, ricotta, Parmesan, bread crumbs, eggs, parsley, garlic, red pepper flakes, and 2 tsp salt
20
Mix gently just until combined; you don't want to overwork the meat
21
Form the mixture into 12 meatballs about the size of golf balls, putting them on a lightly oiled baking sheet as you work
22
Set aside at room temperature
23
Build a hot fire in a charcoal grill or preheat a gas grill to high
24
Using a grill brush, scrape the heated grill rack clean
25
Rub the rack with oil
26
Arrange the meatballs on the grill rack without crowding
27
Using tongs, grill until browned evenly on all sides and cooked to medium, 8-10 minutes total, depending on grill temperature
28
Move any meatballs to a cooler area of the grill if they threaten to overbrown
29
Transfer to a platter or clean baking sheet as they are finished
30
Let rest for 5 minutes while you assemble the sandwiches
31
Cut the baguette crosswise into fourths and split each piece horizontally
32
Lay the pieces, cut side down, on the grill
33
Toast until golden brown, about 3 minutes
34
Lay the provolone slices on half of the baguette pieces
35
Place 3 meatballs on top of the cheese-lined baguette slices
36
Garnish with the pesto and serve right away