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Smokey Meatball Subs

Posted by Peggy on September 22, 2011

Smokey Meatball Subs
Recipe: Smokey Meatball Subs



  1. Prepare a medium-high gas or charcoal grill fire.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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.)
  7. Place 3 meatballs in each roll and top with one-quarter of the sauce and one-quarter of the cheese. Serve.

Time: 60 minutes

Number of servings (yield): 4 hefty subs

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