All RecipesRed Meat

Meatball Subs with Roasted Red Pepper Dressing

Jamie Purviance

Fuel Type:

  • People

    Serves 4

  • Prep Time

    25 mins

  • Grilling Time

    18 to 20 mins

Ingredients
Instructions

the Ingredients

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Dressing

  • 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 coarsely chopped fresh basil leaves
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Meatballs

  • 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

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. 

    Related Grill Skills

    • Mincing Garlic
  • 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. 

    Related Grill Skills

    • Chopping Parsley
  • 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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