Recipe courtesy of Eli Sussman
and
Max Sussman
Grilled Meatball Sandwich
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1917
- Total Fat
- 150
- Saturated Fat
- 45
- Carbohydrates
- 58
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 85
- Cholesterol
- 395
- Sodium
- 1692
- Total: 55 min
- Prep: 45 min
- Cook: 10 min
Ingredients
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 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.