Loaded Lamb Meatball Hoagie

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  • Level: Easy
  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
  • Yield: 4 servings
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Lamb Meatballs

1 1/2 pounds ground lamb

2 tablespoons garlic, minced

2 shallots, minced

2 tablespoons chopped parsley leaves

1/4 cup grated Parmesan

Kosher salt and freshly cracked black pepper

Sundried Tomatoes and Spinach Salad

1 cup sun-dried tomatoes in oil, drained, oil reserved, julienned

2 tablespoons chopped garlic

Pinch red pepper flakes

1 onion, minced

1 (10-ounce) package frozen spinach, thawed and drained

1 lemon, juiced

Pinch salt

Pinch pepper

1 cup mascarpone cheese

4 steak rolls


  1. Preheat the oven to 425 degrees F. Lightly grease a 9 by 9-inch baking dish.
  2. In a large bowl, mix together the lamb, garlic, shallots, parsley and Parmesan. Season the meat with salt and pepper, to taste. Form meat into 1-ounce balls and arrange them in a baking dish. Bake them for 12 to 15 minutes. Remove them from the oven and keep warm.
  3. In a large saute pan over medium-high heat, add the oil from the tomatoes. Add the garlic and red pepper flakes. Cook until the garlic begins to brown, about 1 to 2 minutes. Add the onions and cook until softened, about 2 to 3 minutes. Stir in the spinach and tomatoes and cook until warmed through and mixture has good color, about 4 to 5 minutes. Add the lemon juice and season the mixture with salt and pepper, to taste. Whisk in the mascarpone cheese and remove the pan from the heat. Put 3 to 4 meatballs on each roll and top with the sun-dried tomato and spinach salad.