Grilled Lamb Meatballs
2.50 Ground American Lamb
1 tsp Salt
1.50 tsp Freshly ground pepper
1 Red onion
3 Garlic
2 tbsp Italian bread crumbs
1.50 tsp Dried oregano or Italian herb mix
0.50 Red bell pepper
2 tbsp Basil pesto
Microwave Marinara Sauce
1 cup Canned crushed tomatoes
3 Garlic, minced
0.75 tsp Dried oregano
2 tbsp Basil pesto
0.25 cup Freshly graded Parmesan Cheese
0.50 Salt & pepper, each
1Preheat your BBQ to a medium high setting. Make the lamb meatballs. In a food processor, puree all ingredients except for the lamb. Add this pureed mixture to the lamb and mix to combine.
2Divide the lamb into golf size pieces and roll into a meatball shape. Repeat with the remaining mixture.
3Grill the meatballs directly on your BBQ crates or on a BBQ sheet pan for 2 mins on each side. Lower the heat to medium and cover your BBQ, then allow the meatballs to cook through— about 5-8 mins depending on the size of your meatballs.
4In the meantime, make the marinara sauce. Mix all ingredients in a microwave safe bowl and microwave on high for 4 minutes until bubbly. Taste and adjust seasoning.
5To assemble the meatball subs, take the loaf of bread and cut the top off. Use a knife to cut the bread along the length but not all the way through so you create a hole for the meatballs to sink in.
6Grill the bread if you like for just 1 minute per side.
7Spread the marinara sauce over the bread, drizzle some extra basil pesto if you’d like and scatter some fresh arugula or spinach leaves over that.
8Arrange the meatballs on top of the arugula pressing them down so they stick to the marinara sauce and sink deeply into the bread.
9Grate some fresh parmesan cheese over the meatballs and sprinkle some chili flakes if you’d like.
10Use a serrated knife and cut up the large baguette into pieces with a single meatball over them.
Assembly
111 loaf of Italian ciabatta or French baguette
Handful of fresh arugula
Extra Parmesan cheese or Mozzarella cheese, grated
Red chilli flakes
Extra Basil Pesto
Ingredients
Grilled Lamb Meatballs
2.50 Ground American Lamb
1 tsp Salt
1.50 tsp Freshly ground pepper
1 Red onion
3 Garlic
2 tbsp Italian bread crumbs
1.50 tsp Dried oregano or Italian herb mix
0.50 Red bell pepper
2 tbsp Basil pesto
Microwave Marinara Sauce
1 cup Canned crushed tomatoes
3 Garlic, minced
0.75 tsp Dried oregano
2 tbsp Basil pesto
0.25 cup Freshly graded Parmesan Cheese
0.50 Salt & pepper, each
Directions
1Preheat your BBQ to a medium high setting. Make the lamb meatballs. In a food processor, puree all ingredients except for the lamb. Add this pureed mixture to the lamb and mix to combine.
2Divide the lamb into golf size pieces and roll into a meatball shape. Repeat with the remaining mixture.
3Grill the meatballs directly on your BBQ crates or on a BBQ sheet pan for 2 mins on each side. Lower the heat to medium and cover your BBQ, then allow the meatballs to cook through— about 5-8 mins depending on the size of your meatballs.
4In the meantime, make the marinara sauce. Mix all ingredients in a microwave safe bowl and microwave on high for 4 minutes until bubbly. Taste and adjust seasoning.
5To assemble the meatball subs, take the loaf of bread and cut the top off. Use a knife to cut the bread along the length but not all the way through so you create a hole for the meatballs to sink in.
6Grill the bread if you like for just 1 minute per side.
7Spread the marinara sauce over the bread, drizzle some extra basil pesto if you’d like and scatter some fresh arugula or spinach leaves over that.
8Arrange the meatballs on top of the arugula pressing them down so they stick to the marinara sauce and sink deeply into the bread.
9Grate some fresh parmesan cheese over the meatballs and sprinkle some chili flakes if you’d like.
10Use a serrated knife and cut up the large baguette into pieces with a single meatball over them.
Assembly
111 loaf of Italian ciabatta or French baguette
Handful of fresh arugula
Extra Parmesan cheese or Mozzarella cheese, grated
Red chilli flakes
Extra Basil Pesto
American Lamb Meatball Subs on the Grill
