Grilled Meatball Sandwich

Total Time:
55 min
Prep:
45 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • For the arugula pesto:
  • 1/2 cup walnut pieces
  • 1 garlic clove, minced
  • 2 cups packed arugula leaves
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1 tsp. kosher salt, plus more, to taste
  • 1 cup extra-virgin olive oil
  • 2 lb. ground beef
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1/4 cup panko bread crumbs
  • 4 eggs, lightly beaten
  • 2 Tbs. minced fresh flat-leaf parsley
  • 1 garlic clove, minced
  • 1 tsp. red pepper flakes
  • 2 tsp. kosher salt
  • Oil for grill
  • 1 large baguette
  • 8 oz. thinly sliced provolone cheese
Directions
  • 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.


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    This recipe is featured in:

    Eats Across America