Next time you fire up the grill, try something different with these grilled meatball sandwiches.
Ingredients
- 2 La Brea Bakery Take & Bake French Baguettes
- 1 pound ground beef
- ½ pound mild Italian sausage, ground
- ⅓ cup Italian parsley, finely chopped
- 3 garlic cloves, finely chopped
- ½ cup Italian-style bread crumbs
- 1 egg
- 2 ounces Parmesan cheese, freshly grated
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 tablespoons extra virgin olive oil
- 8 slices fresh mozzarella cheese
- 1 jar marinara sauce
- Fresh basil, chopped
Preparation
- Place the beef, sausage, parsley, garlic, bread crumbs, eggs, cheese, salt & pepper in a large bowl. It is important to not over mix the meat, so use your hands to combine the ingredients. Once all ingredients are combined, roll into 1 ½ inch balls and thread onto 4 skewers.
- Place the meatball skewers onto a preheated grill. Using tongs, rotate the meatballs until cooked through and evenly browned on all sides, about 8 to 10 minutes total, depending on grill temperature.
- Cut each baguette in half, split each horizontally and brush with olive oil. Place the bread face down in the grill. Flip the bread over when crispy and grill marks have appeared.
- Top each baguette with mozzarella and wait for it to melt before removing it from the grill.
- Place grilled meatballs onto the cheesy bread, drizzle with sauce and sprinkle with fresh basil.
Recipe adapted from Holly Erickson and Natalie Mortimer, The Modern Proper
