You will not be disappointed with this new twist on the classic meatball sandwich. Perfect for lunch or dinner.
- AUTHOR: Gary House
- PREP TIME: 30 mins
- COOK TIME: 15 mins
- TOTAL: 45 mins
- SERVES: 3-4
Ingredients
- 1 pound ground pork
- 1 pound ground turkey
- 1/2 cup (8 tablespoons) ricotta cheese
- 1/2 cup (8 tablespoons) parmesan cheese, freshly grated
- 1/2 cup (8 tablespoons) panko breadcrumbs
- 2 tablespoons flat leaf parsley
- 2 cloves (10 grams) garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes, crushed
- Salt and pepper, to taste
- 6 slices provolone cheese
- 2 tablespoons fresh pesto sauce
- 2 sandwich rolls
Directions
- Preheat the grill for about 30 minutes.
- Take ground meat in a bowl.
- Drop in half of the parmesan cheese, ricotta cheese, salt, pepper, fresh flat leaf parsley, dried oregano, red pepper flakes, minced garlic, panko crumbs and eggs.
- Mix everything well.
- Shape the meat into balls and flatten them a bit.
- Drizzle some oil on the island grillstone and place the meatballs on the stone.
- Grill it up.
- Flip after 5 minutes.
- Cook until the meat reaches 165 F.
- Toast the buns on the island grill stone.
- Layer the buns with the provolone cheese slice. Arrange the meat balls on top.
- Drizzle pesto on top and sprinkle parmesan over the meatball.
- Slice and serve.
