Grilled Eyeball (Meatball) Parmesan on Toasted Roll

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
• Cracked black pepper
• Sliced black olives
• Deli sliced provolone cheese
• Fresh short Italian rolls
• 1 tbs. butter
• 2 cups of homemade or your favorite store-bought marinara sauce

DIRECTIONS

1. Heat grill to 300°F direct (use a BBQ Guru Temperature control if you have one)
2. Mix the ground meat, eggs, bread crumbs, herbs, spices and water in a bowl by hand until blended well.
3. Add ¼ cup of grated Romano cheese and mix once more.
4. Roll the meatballs to the size of golf balls and set aside on wax paper.
5. Slowly warm your marinara sauce over low heat in a sauce pot.
6. Set the meatballs in the refrigerator for 30 minutes while the grill comes up to temperature
7. Grill the meats balls over a direct fire turning them to brown all sides and take them to an internal temp of 165°F.
8. Remove the meatballs from the grill.
9. Lightly butter each Italian roll and toast for a minute over the coals on the grill.
10. 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