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Makes 4 subs
2 hours 10 min
If you didn't already know, there is a right and a wrong way to make a meatball. It may never have occurred to you to make meatballs on the bbq, but what's great about cooking on the Alchemy, is that you can basically take any recipe, and transform it into something delicious and unique. That's exactly what our Chef Matt Basile did with his famous meatball sub recipe. There are a couple of steps that shouldn't be skipped when making the best meatball sub ever. The first one, is to soak white bread in milk and use it in your ground meat - this helps keeps the meatballs moist and tender. Then, make sure to sear the meatballs on both sides before adding them to your pan of sauce. Lastly, time, take the time to cook your meatballs at a simmer for 2 hours, it'll make a big difference. Of course, also don't skimp on the parm, melty and crispy provolone cheese cooked on the plancha and a bit of fresh arugula on top cause, vegetables.By:
Chef Matt Basile
½ lb ground beef
½ lb ground pork
½ lb ground veal
3 slices white bread
½ cup milk
1 cup seasoned breadcrumbs
3 tbsp fresh basil, divided
½ cup grated parm, plus extra for garnish
1 jar passata
2 cloves garlic, grated
½ white onion
Zest from 1 lemon
2 tbsp mayo
4 sub buns
Cut the crust off of the white bread and place in a bowl. Add milk and let it soften a couple of minutes, then mix together and break up the bread with a fork or spoon.
In a large bowl, add all the ground meat, 2 tbsp chopped fresh basil, salt, pepper, 1/2 cup parm and mix with hands. Add in eggs and mix again, then breadcrumbs and mix well again. Roll into 12, 2 oz meatballs.
Place a cast iron pan on the elevated grill rack, add about an inch of canola oil and heat it up. Sear the meatballs on both sides, then set them aside once done.
Place a sauce pan on the elevated grill rack, add in 1-2 tbsp oil and let it heat up. Add the garlic, cook 1-2 minutes until fragrant, mixing so it doesn’t burn. Add in the jar of passata then place the meatballs down. Add about a cup of water to the passata jar, shake to get all the sauce of the sides of the jar, then pour the water into the saucepan with the meatballs, until they are almost covered. Add the butter to the sauce. Cover and bring to a simmer. Allow to cook about 2 hours, mixing occasionally.
Slice the onion into rounds and place on the grill with oil. Cook until golden and softened, flipping midway.
Chop about 1 tbsp fresh basil. Drizzle with oil and chop more. Add zest from one lemon and chop to combine. In a small bowl, add the basil to the mayo and mix.
Cut the slices of provolone in half, place on the plancha grill. Cut the buns in half, keep them connected on one side, and toast on the grill. Sprinkle the finished meatballs with more grated parm. Spread the basil mayo onto the buns and add the grilled onions. Once the cheese is melted and crispy/golden on the bottom, place on top of the onions. Add three meatballs per bun and spoon on extra sauce on top. Sprinkle with more grated parm.
Top each bun with fresh arugula. Wrap the sandwich in parchment paper to keep it all together, then cut it in half.