GRILLED MEATBALL SUBS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
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
GRILLED MEATBALLS
Steps:
- Make yogurt sauce:
- Line a large sieve with cheesecloth and place it over a bowl. Spoon the yogurt into the sieve and refrigerate for 4 to 6 hours to drain off the excess water. You should end up with 1 1/2 to 2 cups drained yogurt. Place the yogurt in a bowl and stir in the garlic, olive oil, and lemon juice. Fold in the mint and season to taste with salt and pepper. Cover and refrigerate until needed.
- Make the onion salad:
- Place the onion slices in a colander and sprinkle with salt. Toss and let stand for 15 minutes. Rinse well and pat dry. In a bowl, combine the onions, parsley, coriander, and turmeric. Toss well and set aside.
- Preheat the grill or broiler.
- In a bowl, combine the beef, onions, garlic, eggs, thyme, pepper, and 1/2 teaspoon salt. Mix until mixture holds together well. Form into twelve 3-inch ovals, about 1 1/2-inches wide and thread them onto metal skewers.
- Brush the meatballs with olive oil and sprinkle with salt. Place the skewers on an oiled grill rack or broiler pan and grill or broil, turning to brown on all sides, until cooked through, about 8 minutes.
- Remove the skewers from the grill or broiler and slip the meatballs off the skewers. Cut the pitas into halves and place a meatball into each half. Serve with the yogurt sauce, onion salad, and tomato slices on the side
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.
MEATBALL SANDWICH
Meatballs in tomato sauce with melted cheese on a lightly toasted baguette.
Provided by BIGGUY728
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
- Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
- While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!
Nutrition Facts : Calories 780.9 calories, Carbohydrate 78.2 g, Cholesterol 141.2 mg, Fat 31.9 g, Fiber 5.9 g, Protein 43.6 g, SaturatedFat 12.9 g, Sodium 1473.4 mg, Sugar 12.5 g
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.
HEARTY MEATBALL SUB SANDWICHES
Making these saucy meatballs in advance and reheating them saves me precious time when expecting company. These sandwiches are great casual fare for any get-together. -Deena Hubler, Jasper, Indiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 8 ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place in a single layer in a 3-qt. microwave-safe dish., Cover and microwave on high for 3-4 minutes. Turn meatballs; cook 3-4 minutes longer or until no longer pink. Drain. Add spaghetti sauce. , Cover and microwave on high for 2-4 minutes or until heated through. If desired, top with additional cheese and sliced onion and green peppers. Serve on rolls.
Nutrition Facts : Calories 464 calories, Fat 18g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 1013mg sodium, Carbohydrate 49g carbohydrate (10g sugars, Fiber 3g fiber), Protein 26g protein.
More about "grilled meatball subs recipes"
SMOKY GRILLED MEATBALL SUBS - STRIPED SPATULA
From stripedspatula.com
5/5 (1)Total Time 1 hr 10 minsCategory Main CourseCalories 912 per serving
- In a large bowl, pour milk over bread cubes and toss until moistened. Set aside. Finely chop 1/2 of an onion (about 1 cup). In a small sauté pan over medium heat, cook chopped onions in 1 tablespoon olive oil until softened and just beginning to brown, about 5-8 minutes. Cool slightly.
- Stir cooked onions, 1 teaspoon kosher salt, 1/2 teaspoon pepper, parsley, and thyme into the moistened bread cubes until thoroughly combined. Crumble ground beef and pork into the bread mixture and gently combine with a fork until incorporated. (Overworking the meat mixture until it resembles a paste will result in tough meatballs.)
- With lightly damp hands (or an ice cream scoop), shape meatballs into 12 equal portions, about 3 tablespoons each. Cover and refrigerate about 30 minutes, until chilled.
- Heat grill over medium-high flame for 10 to 15 minutes. Oil grates or line with nontoxic, nonstick grill mats.
GRILLED MEATBALL SUBS - GIMME SOME GRILLING
From gimmesomegrilling.com
5/5 (4)Total Time 30 minsCategory Main CourseCalories 590 per serving
- In a mixing bowl mix together meatballs and marinara sauce. Spoon into sub buns. Top with a slice of provolone cheese.
- Place on a preheated grill over indirect heat or a campfire for 20-30 minutes or until heated through and cheese is melted. Rotate half way through cooking.
GRILLED MEATBALL SUBS - REAL FOOD BY DAD
From realfoodbydad.com
GRILLED MEATBALL SUBS {HOMEMADE MARINARA} - OUT GRILLING
From outgrilling.com
Cuisine AmericanTotal Time 35 minsCategory BeefCalories 657 per serving
- Mix ground beef and bbq sauce together and form into about 1 1/2 - 2 inch meatballs. A medium cookie scoop works perfect.
- Cook meatballs about 15- 20 minutes or until internal temperature reaches 165° internal temperature using a meat thermometer.
GRILLED MEATBALL SUBS - FOOD CHANNEL
From foodchannel.com
Estimated Reading Time 4 mins
MEATBALL SMASH GRILLED CHEESE - THE SPRUCE EATS
From thespruceeats.com
MEATBALL SUBS - VJ COOKS
From vjcooks.com
26 EASY GRILLED SANDWICH AND PANINI RECIPES | EPICURIOUS
From epicurious.com
51 BEST SANDWICH IDEAS THAT AREN’T BORING - ALLNUTRITIOUS.COM
From allnutritious.com
MEATBALL MARINARA GRILLED CHEESE SANDWICH - HALF-SCRATCHED
From halfscratched.com
MEATBALL SUBS - ONTARIO BEEF
From ontbeef.ca
THE BEST ITALIAN RECIPES FROM NONNA'S COOKBOOK
From allrecipes.com
MEATBALL SUB SANDWICH | THE MODERN PROPER
From themodernproper.com
GRILLED MEATBALL SUBS | WILLIAMS SONOMA
From williams-sonoma.com
BEST GRILLED MEATBALL SUB RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
THE ULTIMATE GRILLED CHEESE—WITH CAJUN SHRIMP! | RECIPE
From rachaelrayshow.com
GRILLED MEATBALLS RECIPE - GRILLONADIME.COM
From grillonadime.com
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