Recipe provided by | TWO PURPLE FIGS
INGREDIENTS
GRILLED LAMB MEATBALLS
2.5 pounds of ground American Lamb
1 teaspoon of salt
1 1/2 teaspoons of freshly ground black pepper
1 small red onion
3 cloves of garlic
2 Tablespoons of Italian bread crumbs
1 1/2 teaspoon of dried oregano or Italian herb mix
1/2 a red bell pepper
2 tablespoons of basil pesto
MICROWAVE MARINARA SAUCE
1 cup of canned crushed tomatoes
3 cloves of garlic, minced
3/4 teaspoon of dried oregano
2 Tablespoons of basil pesto
1/4 cup of freshly grated Parmesan cheese
1/2 teaspoon each of salt and pepper
DIRECTIONS
ASSEMBLY
1 loaf of Italian ciabatta or French baguette
Handful of fresh arugula
Extra Parmesan cheese or Mozzarella cheese, grated
Red chilli flakes
Extra Basil Pesto
DIRECTIONS
Preheat your BBQ to a medium high setting. Make the lamb meatballs. In a food processor, puree all ingredients except for the lamb. Add this pureed mixture to the lamb and mix to combine.
Divide the lamb into golf size pieces and roll into a meatball shape. Repeat with the remaining mixture.
Grill the meatballs directly on your BBQ crates or on a BBQ sheet pan for 2 mins on each side. Lower the heat to medium and cover your BBQ, then allow the meatballs to cook through— about 5-8 mins depending on the size of your meatballs.
In the meantime, make the marinara sauce. Mix all ingredients in a microwave safe bowl and microwave on high for 4 minutes until bubbly. Taste and adjust seasoning.
To assemble the meatball subs, take the loaf of bread and cut the top off. Use a knife to cut the bread along the length but not all the way through so you create a hole for the meatballs to sink in.
Grill the bread if you like for just 1 minute per side.
Spread the marinara sauce over the bread, drizzle some extra basil pesto if you’d like and scatter some fresh arugula or spinach leaves over that.
Arrange the meatballs on top of the arugula pressing them down so they stick to the marinara sauce and sink deeply into the bread.
Grate some fresh parmesan cheese over the meatballs and sprinkle some chilli flakes if you’d like.
Use a serrated knife and cut up the large baguette into pieces with a single meatball over them.
