Loaded Lamb Meatball Hoagie
Serves: 4
Mckayla Mann
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
680 g
Ground Lamb2 tbsps
Garlic (chopped)1 cup
Grated Parmesan1 pinch
Red Pepper Flake1 pinch
Salt1 pinch
Pepper1 cup
Mascarpone CheeseDirections:
1
Preheat the oven to 425 degrees F
2
Lightly grease a 9 by 9-inch baking dish
3
In a large bowl, mix together the lamb, garlic, shallots, parsley and Parmesan
4
Season the meat with salt and pepper, to taste
5
Form meat into 1-ounce balls and arrange them in a baking dish
6
Bake them for 12 to 15 minutes
7
Remove them from the oven and keep warm
8
In a large saute pan over medium-high heat, add the oil from the tomatoes
9
Add the garlic and red pepper flakes
10
Cook until the garlic begins to brown, about 1 to 2 minutes
11
Add the onions and cook until softened, about 2 to 3 minutes
12
Stir in the spinach and tomatoes and cook until warmed through and mixture has good color, about 4 to 5 minutes
13
Add the lemon juice and season the mixture with salt and pepper, to taste
14
Whisk in the mascarpone cheese and remove the pan from the heat
15
Put 3 to 4 meatballs on each roll and top with the sun-dried tomato and spinach salad