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Meatball Subs with Roasted Red Pepper Dressing

Jamie Purviance

  • People

    Serves 4

  • Prep Time

    25 mins

  • Grilling Time

    18 to 20 mins

Ingredients
Instructions

the Ingredients

20151023095351 Row Redmeat 43

Dressing

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

Meatballs

  • Completed step 1 pound ground chuck (80% lean)
  • Completed step ½ cup freshly grated Parmigiano-Reggiano® cheese
  • Completed step ½ cup seasoned dry bread crumbs
  • Completed step ⅓ cup chopped fresh Italian parsley leaves
  • Completed step 1 large egg, lightly beaten
  • Completed step 3 tablespoons tomato paste
  • Completed step ½ teaspoon kosher salt
  • Completed step ¼ teaspoon freshly ground black pepper
 
  • Completed step 4 French rolls, split

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Prepare the grill for direct cooking over medium heat (350° to 450°F). 
    Prepare the grill for cooking over medium heat (400°F). 
  • Brush the cooking grates clean. Grill the bell peppers over direct medium heat, with the lid closed, until blackened and blistered all over, 10 to 12 minutes, turning occasionally. Place the bell peppers in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. 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. 
    Brush the cooking grates clean. Grill the bell peppers over medium heat, with the lid closed, until blackened and blistered all over, 10 to 12 minutes, turning occasionally. Place the bell peppers in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. 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. 
  • 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. 
  • Grill the meatballs over direct medium heat, with the lid closed, until they are cooked to medium doneness (160°F), 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. 
    Grill the meatballs over medium heat, with the lid closed, until they are cooked to well done (160°F), about 8 minutes, turning once. During the last minute of grilling time, toast the rolls, cut side down, over high heat. Remove the meatballs and rolls from the grill.
    Grill the meatballs over direct medium heat, with the lid closed, until they are cooked to well done (160°F), about 8 minutes, turning once. During the last minute of grilling time, toast the rolls, cut side down, over high heat. Remove the meatballs and rolls from the grill.
  • 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.

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