Smoky Grilled Meatball Subs

Smoky Grilled Meatball Subs are a delicious and satisfying sandwich option for any grilling occasion. These subs are packed with flavor and are perfect for meatball lovers.

To start, prepare a medium-high gas or charcoal grill fire. This will ensure that your meatballs and other ingredients cook evenly and develop a smoky flavor.

In a small bowl, tear half of one roll into 1/4-inch pieces and add 1/4 cup of water. Allow the bread to soak up the water for about 5 minutes, then gently squeeze out any excess water. Finely chop the soaked bread, resulting in approximately 1/4 cup of breadcrumbs.

In a large bowl, combine ground pork with the soaked breadcrumbs, lightly beaten egg, minced garlic, finely grated lemon zest, chopped fresh thyme, smoked sweet paprika, kosher salt, and freshly ground black pepper. Use your hands to gently mix the ingredients together until well combined. Shape the mixture into 16 meatballs, each about 1 1/2 inches in size.

Split the remaining rolls but avoid cutting them completely in half. Brush the insides of the rolls with 1 tablespoon of olive oil. Brush the cut side of the tomato and the meatballs with the remaining olive oil.

Oil the grill grate to prevent sticking and place the tomato on the grill. Cook until the tomato is softened and lightly browned, turning once, which should take about 4 to 6 minutes. Meanwhile, grill the bread split side down until it becomes golden and develops a slight char on the edges, which should take about 1 to 3 minutes. Grill the meatballs until they are just cooked through, turning once, for approximately 8 minutes. Remove each item from the grill as it finishes cooking and set them aside.

Using a food processor, purée the grilled tomato, jarred piquillo peppers, and crushed red pepper flakes until smooth. Season the sauce with salt to taste.

To assemble the subs, place four meatballs in each roll and top them with a generous amount of the tomato and piquillo pepper sauce. Sprinkle grated manchego cheese over the meatballs and sauce. Serve the subs hot and enjoy the smoky, flavorful goodness of these grilled meatball subs.

SERVES: 4

INGREDIENTS:

• 5 6-inch soft sub rolls
• 1 lb. ground pork
• 1 large egg, lightly beaten
• 2 large cloves garlic, minced
• 2 tsp. finely grated lemon zest
• 2 tsp. chopped fresh thyme
• 1 tsp. smoked sweet paprika
• 1 1/4 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 2 Tbs. extra-virgin olive oil; more for the grill
• 1 medium tomato (8 oz.), halved crosswise
• 2 jarred piquillo peppers
• 1/2 tsp. crushed red pepper flakes
• 1 oz. finely grated manchego (about 1 cup)

INSTRUCTIONS:

1. Prepare a medium-high gas or charcoal grill fire.
2. Tear half of one roll into 1/4-inch pieces and put in a small bowl. Add 1/4 cup water and let sit until the bread has absorbed the water, about 5 minutes. Gently squeeze the bread to remove excess water and finely chop the soaked bread (you should have about 1/4 cup).
3. In a large bowl, break up the pork with your hands. Add the soaked bread, egg, garlic, lemon zest, thyme, smoked paprika, salt, and pepper. Use your hands to gently combine the mixture. Shape into 16 meatballs (each about 1 1/2 inches).
4. Split the remaining rolls, but don’t cut them completely in half. Brush the insides of the rolls with 1 Tbs. of the olive oil. Brush the cut side of the tomato and the meatballs with the remaining olive oil.
5. Oil the grill grate and grill the tomato until softened and lightly browned, turning once, 4 to 6 minutes. Grill the bread split side down until golden and lightly charred on the edges, 1 to 3 minutes. Grill the meatballs until they’re just cooked through, turning once, about 8 minutes. Remove each item as it finishes cooking and set aside.
6. In a food processor, purée the grilled tomato, piquillo peppers, and red pepper flakes. Season to taste with salt.
7. Put 4 meatballs in each roll and top with one-quarter of the sauce and one-quarter of the cheese. Serve hot.

NUTRITIONAL INFORMATION:

PER SERVING

• 500 CALORIES | 34G PROTEIN | 40GCARB | 24G TOTAL FAT | 8GSAT FAT |
  11GMONO FAT | 2.5G POLY FAT | 135MGCHOL | 930MGSODIUM | 2G FIBER

NOTE:

• The pork meatballs in these saucy sandwiches get a double dose of smoky flavor: first from smoked paprika and then from the grill. Sweet, fire-roasted chiles and grilled tomatoes form the base for a delicious sauce.
• Piquillo peppers are fire-roasted sweet chiles from northern Spain. Look for them in the grocery store near the roasted red peppers. If unavailable, use one large, jarred roasted red pepper instead.