Pesto Meatball Sandwich – Recipe of the Week

Pesto Meatball Sandwich

Pesto Meatball SandwichA Pesto Meatball Sandwich is  very messy and extremely tasty. They must be eaten with a knife and fork – or a lot of napkins. It is an unusual and delicious variation on a classic that uses peppery pesto and provolone cheese instead of marinara sauce and mozzarella cheese.

Since the other recipes this month have been formal entrées,  As a final recipe for the month, I chose this recipe for a more relaxed dinner for the family.

Ingredients

  • 2 pounds ground beef
  • ½ cup ricotta cheese
  • ¼ cup freshly grated Parmesan cheese
  • ¼ cup bread crumbs
  • 4 large eggs, lightly beaten
  • 2 tablespoons fresh flat-leaf parsley, minced
  • 1 large clove garlic, minced
  • 1 teaspoon red pepper flakes
  • 2 teaspoons salt – adjust to taste
  • 2 twelve-inch baguettes
  • 8 ounces thinly sliced provolone cheese
  • 1 cup basil pesto (From refrigerated deli section of grocery store – or make your own)

Directions

  1. Combine the ground beef, ricotta, Parmesan, bread crumbs, eggs, parsley, garlic, red pepper flakes, and 2 teaspoons salt.
  2. Mix gently with a wooden spoon until combined – be careful not to overwork the meat.
  3. Form into 12 meat balls – golf ball size – and place them on a baking sheet.
  4. Set aside at room temperature.

GRILL THE MEATBALLS

  1. Grilling can be done as described below or in your oven.
  2. Build a hot fire in a charcoal grill or preheat a gas grill to high.
  3. Scrape the heated grill rack clean using a grill brush and rub the rack with oil.
  4. Arrange the meatballs on the grill rack without crowding.
  5. Using tongs, grill until browned evenly on all sides and cooked to medium, 8-10 minutes total, depending on grill temperature.
  6. Move meatballs to a cooler area of the grill if they start to brown too much.
  7. Transfer to a warm serving plate as they are cooked and let stand while you prepare the bread.

ASSEMBLE THE SANDWICHES

  1. Cut baguettes into 4 six-inch pieces and split horizontally.
  2. Lay the pieces, cut side down, on the grill and toast until golden brown, about 3 minutes.
  3. While bread is toasting, warm the pesto in the microwave.
  4. Lay the provolone slices on half of the baguette pieces and place 3 meatballs on top of the cheese-lined baguette slices.
  5. Top with a generous serving of the pesto and serve immediately with tall glasses of iced tea or your favorite beer.

Servings: 4

This recipe comes from “Dinner – 55 Easy Recipes” Volume I of the Mama Legacy Cookbook Series. [button link=”http://amzn.to/12PTbCX” bg_color=”#252e8f” border=”#0c0d0f”]BUY NOW[/button]to enjoy all the amazing recipes. 

[print-me]

Leave a Reply

Your email address will not be published.