American Lamb Meatball Subs On The Grill
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Recipe Provided By
"Two Purple Figs"Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Servings
18 meatballs
Ingredients
Grilled Lamb Meatballs
- 2-1/2 pounds ground American Lamb
- 3 cloves garlic
- 1 small red onion
- 1/2 red bell pepper
- 2 tablespoons Italian bread crumbs
- 2 tablespoons basil pesto
- 1-1/2 teaspoons freshly ground black pepper
- 1-1/2 teaspoons dried oregano or Italian herb mix
- 1 teaspoon salt
Microwave Marinara Sauce
- 3 cloves garlic, minced
- 1 cup canned crushed tomatoes
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons basil pesto
- 3/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Assembly
- 1 loaf Italian ciabatta or French baguette
- Extra basil pesto
- Handful fresh arugula or spinach leaves
- Extra Parmesan or Mozzarella cheese, grated
- Red chili flakes
Directions
For the Meatballs: In a food processor, add garlic, onion, bell pepper, bread crumbs, pesto, black pepper, oregano and salt; puree. In a bowl, add pureed mixture to ground lamb; mix to combine. Divide lamb into golf ball-size pieces; roll into meatball shapes.
On a grill heated to medium-high, grill meatballs directly on crates or on a sheet pan for 2 minutes each side. Lower heat to medium; cover grill. Cook meatballs 5 to 8 minutes until cooked through. Cooking time will depend on the meatball size.
For the Marinara Sauce: In a microwave safe bowl, mix together garlic, tomatoes, cheese, pesto, oregano, salt and pepper. Microwave on high 4 minutes until bubbly. Taste; adjust seasoning as needed.
Cut the top off the bread. Use a knife to cut the bread along the length but not all the way through to create a hole for the meatballs. If desired, grill bread for 1 minute per side. Spread marinara sauce over the bread; drizzle with basil pesto and scatter arugula or spinach leaves over the top. Arrange meatballs on top of arugula, pressing down so meatballs stick to the marinara sauce and sink deeply into the bread. Grate cheese over the meatballs; top with chili flakes.
Use a serrated knife to cut bread into pieces containing a single meatball.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
