Grilled Meatball Sandwich
This recipe combines juicy meatballs, gooey provolone cheese, and vibrant arugula pesto in a sandwich that is bursting with flavor. Grilled to perfection, each bite is a delightful balance of savory and herby notes, making this a satisfying and delicious meal for any occasion.
— Constant Cookbook
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 garlic clove, minced
- 1 tsp. red pepper flakes
- 2 tsp. kosher salt
- Oil for grill
- 1 large baguette
- 8 oz. thinly sliced provolone cheese
Instructions
- 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. Serves 4.
- Adapted from <i>This is a Cookbook</i>, by Max Sussman and Eli Sussman (Olive Press, 2012).
Yield
Serves 4.
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