This is one of the easiest and most convenient ways to prepare a meatball sub sandwich. Think of it as the cookout, camping, or tailgater’s version of a stovetop favorite. The meatball kebabs cook quickly and really benefit from that open flame flavor.
Ingredients
1 cup (50 g) cubed day old bread
¼ (60 ml) cup milk
2 pounds (900 g) ground beef (85% lean)
¼ cup (25 g) grated Parmesan cheese
1 egg, lightly beaten
3 cloves of garlic, minced
2 teaspoons dried basil
1 teaspoon dried oregano
1½ teaspoons salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes
6 skewers
6 sub sandwich buns (6 inches, or 15 cm each)
3 cups (750 g) prepared marinara sauce
6 or 12 slices of provolone cheese
Method
Soak the bread cubes in milk for 15 minutes. Squeeze out the excess milk and set the soaked bread aside. Discard the milk.
Combine the ground beef with the soaked bread, Parmesan cheese, egg, garlic, basil, oregano, salt, black pepper, and red pepper flakes. Form the mixture into 1½-inch (4 cm) meatballs. Thread 3 to 4 meatballs onto each skewer. Do not overcrowd. Make sure that the meatballs are compact enough to stay on the skewer.
Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke-point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
Place the kebabs onto the grill. Cook for 3 minutes. Gently turn and cook for another 2 to 3 minutes. Repeat the process until all surfaces are well browned and the internal temperature of meatballs reaches 160°F (71°C).
Remove the kebabs from the grill and slide into warmed sandwich buns. Remove the skewers from the meatballs. Top each sandwich with hot marinara sauce and sliced provolone cheese.
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minutesThis is one of the easiest and most convenient ways to prepare a meatball sub sandwich. Think of it as the cookout, camping, or tailgater’s version of a stovetop favorite. The meatball kebabs cook quickly and really benefit from that open flame flavor.
Ingredients
1 cup (50 g) cubed day old bread
¼ (60 ml) cup milk
2 pounds (900 g) ground beef (85% lean)
¼ cup (25 g) grated Parmesan cheese
1 egg, lightly beaten
3 cloves of garlic, minced
2 teaspoons dried basil
1 teaspoon dried oregano
1½ teaspoons salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes
6 skewers
6 sub sandwich buns (6 inches, or 15 cm each)
3 cups (750 g) prepared marinara sauce
6 or 12 slices of provolone cheese
Method
- Soak the bread cubes in milk for 15 minutes. Squeeze out the excess milk and set the soaked bread aside. Discard the milk.
- Combine the ground beef with the soaked bread, Parmesan cheese, egg, garlic, basil, oregano, salt, black pepper, and red pepper flakes. Form the mixture into 1½-inch (4 cm) meatballs. Thread 3 to 4 meatballs onto each skewer. Do not overcrowd. Make sure that the meatballs are compact enough to stay on the skewer.
- Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke-point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- Place the kebabs onto the grill. Cook for 3 minutes. Gently turn and cook for another 2 to 3 minutes. Repeat the process until all surfaces are well browned and the internal temperature of meatballs reaches 160°F (71°C).
- Remove the kebabs from the grill and slide into warmed sandwich buns. Remove the skewers from the meatballs. Top each sandwich with hot marinara sauce and sliced provolone cheese.
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