Saturday, July 11, 2009

Grilled Meatball Sub for Michael's book




video

Grilled Meatball Sub

INGREDIENTS:

1 small onion, minced

1/4 cup chopped Italian parsley

1/4 cup chopped fresh basil

1 large egg

2 tsp garlic minced

1 tbsp Dijon mustard

1/2 cup grated Parmesan cheese

1/4 cup Italian bread crumbs

1/2 lb. ground veal

1/2 lb. ground pork

1/2 lb. ground beef

Salt and pepper to taste

2 cups fresh marinara sauce warmed

24 slices provolone cheese

1/3 cup grated Parmesan cheese (to top)

12 x 6 inch Italian soft rolls

20 long bamboo skewers soaked in cool water for 30 minutes

DIRECTIONS:

Combine onion, parsley, basil, egg, garlic, and Dijon mustard in a large bowl.

Mix in the Parmesan cheese and breadcrumbs.

Crumble veal, pork and beef into the bowl and mix well with clean hands. Season the mixture well with salt and pepper.

Oil you hands to help prevent the meat from sticking to you and form the meatballs. Use about 2.5 tablespoons of the mixture

for each ball and roll gently between your hands. Set them onto a clean and well oiled baking tray (or you can line it in

parchment paper).

Place two meatballs on each soaked wooden skewer being careful to hide the tip of the skewer so that it won’t burn.

Drizzle the meatballs with olive oil and season with salt and pepper.

On another tray arrange the buns and bring the tomato sauce and provolone cheese to the bbq.

Preheat barbeque to 350°F (175°C).

Oil the grill to help prevent sticking.

Place a 6-8 inch sheet of foil from front to back in the centre of the grill. Place the handles of the skewers over the foil so that

they won’t burn.

Place the meatball sticks on the grill and cook for 3-4 minutes per side until all sides are nicely caramelized. Keep rolling

around to ensure all is cooked and caramelized.

Remove skewers and slide the meatballs into the buns. Spoon marinara sauce on top, sprinkle with Parmesan cheese and

finish with provolone slices. Place the stuffed buns on the warming rack and close lid cook until cheese is melted and gooey

good.

Remove and serve with extra marinara sauce.


recipe from foodtv.ca


8 comments:

Lynne said...

Fan-flippin-tastic!!!!!!!! and the video :-)) !!! well done !!!

Lynne said...

still no news from Calvin...
Michael, do you want to do more work in this book, or should it go straight to Morissa for the exhibition?

Michael Nightmare said...

It should prob just come back to me since we havn't heard from Calvin. I can always send it back to him later.
Or send it directly to Morissa and Morissa if you'd like feel free to add another entry. I'd love for it to be on display.

Donna said...

ok i will send a flickr mail to morissa and ask her mailing address, I will be sending her the books that i finish, as michael said we can always send it back to calvin when he is ready.

Donna said...

This book is already on its way to Morissa.

Lynne, i received the book you sent.

Marty Harris said...

Terrific video!! Thanks for sharing. Congratulations.

Lynne said...

this looks like the last time your book was worked in michael...

Michael Nightmare said...

curious as it looks like it was supposed to get to morrisa for the exhibit. I hope it didn't get lost in transit