Best 2 Grilled Meatball Sandwich Recipes

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Grilled meatball sandwiches are a delicious and easy-to-make meal that can be enjoyed by people of all ages. They are perfect for a quick lunch or dinner, and can be easily customized to suit your individual taste. With so many different recipes available, it can be difficult to know where to start. This article will provide you with a guide to help you find the best grilled meatball sandwich recipe for your needs, taking into account factors such as the type of meatball, the type of bread, and the desired toppings.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED MEATBALL SANDWICH



Grilled Meatball Sandwich image

Grilled meatballs, grilled bread, and a peppery arugula-walnut pesto make this sandwich one to remember.

Provided by Eli Sussman

Categories     Beef     Backyard BBQ     Meat     Tailgating     Grill     Grill/Barbecue     Advance Prep Required     Sandwich     Summer     Arugula     Walnut     Meatball

Yield 4-6 servings

Number Of Ingredients 13

2 lb (1 kg) ground beef
1/2 cup (4 oz/125 g) ricotta cheese
1/4 cup (1 oz/ 30 g) freshly grated Parmesan cheese
1/4 cup (1/3 oz/10 g) Panko bread crumbs
4 large eggs, lightly beaten
2 Tbsp minced fresh flat-leaf parsley
1 garlic clove, minced
1 tsp red pepper flakes
Kosher salt
Oil for grill
1 large baguette
8 oz (250 g) thinly sliced Provolone cheese
Arugula Pesto

Steps:

  • In a large bowl, combine the beef, ricotta, Parmesan, bread crumbs, eggs, parsley, garlic, red pepper flakes, and 2 tsp 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 browned evenly on all sides and cooked to medium, 8-10 minutes total, depending on grill temperature. Move any meatballs to a cooler area of the grill if they threaten to overbrown. Transfer to a platter or clean baking sheet as they are finished. Let rest for 5 minutes while you assemble the sandwiches.
  • Cut the baguette crosswise into fourths 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 and serve right away.

GRILLED MEATBALL SANDWICH



Grilled Meatball Sandwich image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 17

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

Steps:

  • 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.

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your grilled meatball sandwich.
  • Make sure your meatballs are well-seasoned: This will help them to be flavorful and juicy.
  • Cook your meatballs thoroughly: This will help to prevent them from being dry or undercooked.
  • Use a good quality bread: This will help to hold up to the juicy meatballs and sauce.
  • Add your favorite toppings: This could include cheese, lettuce, tomato, onion, or anything else you like.

Conclusion:

The grilled meatball sandwich is a delicious and easy-to-make meal that is perfect for any occasion. With a few simple tips, you can make sure that your grilled meatball sandwich is flavorful, juicy, and satisfying. So next time you're looking for a quick and easy meal, give the grilled meatball sandwich a try. You won't be disappointed!

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