Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Grilled Meatball Subs
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 700
- Total Fat
- 37 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 155 milligrams
- Sodium
- 1278 milligrams
- Carbohydrates
- 49 grams
- Dietary Fiber
- 4 grams
- Protein
- 43 grams
- Sugar
- 7 grams
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 700
- Total Fat
- 37 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 155 milligrams
- Sodium
- 1278 milligrams
- Carbohydrates
- 49 grams
- Dietary Fiber
- 4 grams
- Protein
- 43 grams
- Sugar
- 7 grams
Ingredients
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Directions
- 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.
