Mar 1, 2013

Meatball Subs with Roasted Red Pepper DressingRecipe by Jamie Purviance

Rating: 5 stars

3 Reviews

Serves: 4 // Prep time: 25 minutes | Grilling time: 18 to 20 minutes

Grocery List

Fresh Produce

  • .25 oz fresh basil
  • .5 oz fresh Italian parsley
  • 1 garlic cloves
  • 3 red bell peppers

Meat / Poultry / Seafood

  • 1 lb ground chuck (80% lean)

Oil and Spices

  • 3 tbsp extra-virgin olive oil
  • .5 tsp freshly ground black pepper
  • 1 tsp kosher salt


  • 2 tbsp balsamic vinegar


  • 1 large eggs
  • 1.75 oz Parmigiano-Reggiano® cheese


  • 4 crusty French rolls
  • .5 cups seasoned dry bread crumbs
  • .25 cups sliced almonds
  • .25 cups tomato paste



  • 3 medium red bell peppers
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • ¼ cup sliced almonds, toasted
  • 2 teaspoons tomato paste
  • 1 small garlic clove, minced
  • ⅓ cup freshly grated Parmigiano-Reggiano® cheese
  • ¼ cup roughly chopped fresh basil leaves
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper


  • 1 pound ground chuck (80% lean)
  • ½ cup freshly grated Parmigiano-Reggiano® cheese
  • ½ cup seasoned dry bread crumbs
  • ⅓ cup chopped fresh Italian parsley leaves
  • 1 large egg, lightly beaten
  • 3 tablespoons tomato paste
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

  • 4 French rolls, split


  1. Prepare the grill for direct cooking over medium heat (350° to 450°F). 

  2. Brush the cooking grates clean. Grill the bell peppers over direct medium heat, with the lid closed as much as possible, until blackened and blistered all over, 10 to 12 minutes, turning occasionally. Place the peppers in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Remove the peppers from the bowl and peel away and discard the charred skins. Cut off and discard the tops and seeds, coarsely chop the peppers, and transfer to a blender. Add the oil, vinegar, almonds, tomato paste, garlic, and cheese. Puree the mixture, transfer it to a bowl, and stir in the basil, salt, and pepper. Set aside. 

  3. In a medium bowl gently combine the meatball ingredients. With wet hands, form 16 meatballs of equal size. Don’t compact the meat too much or the meatballs will be tough. Gently flatten each meatball with your hand. 

  4. Grill the meatballs over direct medium heat, with the lid closed as much as possible, until they are cooked to medium doneness, about 8 minutes, turning once. During the last minute of grilling time, toast the rolls, cut side down, over direct heat. Remove the meatballs and rolls from the grill. 

  5. Place three or four meatballs (depending on the size of the roll) on the bottom half of each roll, and top the meatballs with an equal amount of dressing. Put the top of each roll in place. Serve immediately.

3 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Jul 3, 2013

Wendy R


This has great flavors, I use it to make sliders for an appetizer also. The sauce recipe makes enough for more than one batch so I freeze it and use it later.

Type of Griller


Would you recommend this recipe? YES

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Meatball Subs with Roasted Red Pepper Dressing