This Halloween don’t get spooked trying new recipes. Whip up some meatballs and invite you friends and family over for a fun twist on a classic and let them know you are keeping your eye on them!
Grilled Eyeball (Meatball) Parmesan on Toasted Roll
Time to Prepare
45 minutes
Estimated Cook Time
1.5 hours
Serves
8 people
Ingredients
- 2 lbs. ground meatloaf mix (veal, pork and beef)
- 1/2 C. of grated Romano cheese
- 1 ½ C. Italian bread crumbs
- 2 eggs
- Minced garlic and onion
- 1 tbs. dried oregano
- 1 tbs. Dried basil
- ¾ C. cold water
- Kosher Salt
- Sliced black olives
- Cracked Black Pepper
- Deli sliced provolone cheese
- Fresh short Italian rolls
- 1 tbs. butter
- 2 cups of homemade or your favorite store-bought marinara sauce
Preparation
- Heat grill to 300°F direct (use a BBQ Guru Temperature control if you have one)
- Mix the ground meat, eggs, bread crumbs, herbs, spices and water in a bowl by hand until blended well.
- Add ¼ cup of grated Romano cheese and mix once more.
- Roll the meatballs to the size of golf balls and set aside on wax paper.
- Slowly warm your marinara sauce over low heat in a sauce pot.
- Set the meatballs in the refrigerator for 30 minutes while the grill comes up to temperature
- Grill the meats balls over a direct fire turning them to brown all sides and take them to an internal temp of 165°F.
- Remove the meatballs from the grill.
- Lightly butter each Italian roll and toast for a minute over the coals on the grill.
- To assemble the Eyeball Parmesan Sandwich, place 2 meatballs on each Roll and pour a little warm marinara sauce over them. Lay out two slices of provolone over the meatballs and place the sandwiches back on the grill in a pan to allow the cheese to melt over them. (just long enough to let the cheese melt). Place a sliced black olive on top of each meatball to make them look like eyeballs the drizzle a little more marinara sauce between the meatballs. There you have the Grilled Eyeball Parmesan Sandwich