Print This Recipe
Smokey Meatball Subs
Posted by Peggy on September 22, 2011
Recipe: Smokey Meatball Subs
4, 6-inch soft sub rolls, plus 1/2 sub roll for soaking
1 pound ground pork
1 large egg, lightly beaten
1 tablespoon minced garlic
2 teaspoons finely grated lemon zest
2 teaspoons chopped fresh thyme, or 1/2 teaspoon dry thyme
1 teaspoon smoked sweet paprika
2 tablespoons extra-virgin olive oil
1 medium tomato, halved crosswise
1 large roasted red pepper, seeds and membranes removed; freshly made or bottled
1/2 teaspoon crushed red pepper flakes
1 ounce grated Manchego cheese (about 1 cup)
Buy xalatan online
Buy flomax online uk
How to buy proscar in usa
Can i buy phenergan over the counter
How much minipress cost
Where to get caverta
Jalyn online purchase
Cheap samsca pills
Generic skelaxin online for sale
Prepare a medium-high gas or charcoal grill fire.
Tear half of one roll into 1/4-inch pieces and put in a small bowl. Add 1/4 cup water and let sit until the bread has absorbed the water, about 5 minutes. Gently squeeze the bread to remove excess water and finely chop the soaked bread (you should have about 1/4 cup).
In a large bowl, break up the pork with your hands. Add the soaked bread, egg, garlic, lemon zest, thyme, smoked paprika, 11/4 teaspoons kosher salt, and 1/2 teaspoon freshly ground pepper pepper. Combine well and shape into 12, equally-sized meatballs.
Split the remaining rolls, but don’t cut them completely in half. Brush the insides of the rolls with 1 tablespoon of the oil. Brush the cut side of the tomato and the meatballs with the remaining oil.
On a clean, well-oiled grate, grill the tomato until softened and lightly browned, turning once, 4 to 6 minutes. Grill the bread split side down until golden and lightly charred on the edges, 1 to 3 minutes. Grill the meatballs until just cooked through, turning once, about 8 minutes.
In a food processor, purée the grilled tomato, roasted pepper, and red pepper flakes. Season to taste with kosher salt. (This may be done a couple of days in advance, then reheated.)
Place 3 meatballs in each roll and top with one-quarter of the sauce and one-quarter of the cheese. Serve.
Number of servings (yield):
4 hefty subs
Copyright © Peggy Lampman's dinnerFeed.