(If you haven’t made a batch yet, please do. An entrepreneur and inventor, he helped launch the world’s first BBQ temperature control devices for the company BBQ Guru, which develops and sells high-tech cooker accessories.This is The Perfect Meatball Sandwich recipe, made on toasted, buttery garlic bread, with an easy homemade marinara sauce and my favorite beef and sausage meatballs.Ī while back, I shared these fantastic freezer meatballs. He has amassed over 200 awards and prizes at national and international competitions. Robert “BBQ Bob” Trudnak of Lansdale, Pennsylvania has been grilling and smoking barbecue professionally for more than 13 years. If using the arugula, anchovies, etc.: We put the on the arugula and basil on bottom half of the roll and the anchovies on top of the cheese, creating some nicely creep “hairy eyeballs.” Place a sliced black olive on the top of each meatball so they look like eyeballs, then drizzle a little more marinara sauce between the meatballs. 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. ASSEMBLE: Place 2 meatballs on each roll and pour a little warm marinara sauce over them. LIGHTLY BUTTER each roll, and toast for a minute over the coals on the grill (we toasted ours plain in the toaster oven, then buttered them.Ħ. When the meatballs are done, remove them from the heat.ĥ. (a) Grill the meats balls over a direct fire turning them to brown all sides and take them to an internal temp of 165☏, or (b) similarly cook them join the stovetop. SET the meatballs in the fridge for 30 minutes while the grill comes up to temperature or the skillet heats. Divide into 8 equal portions and oll the meatballs to the size of golf balls and set aside on wax paper.ģ. Add ¼ cup of grated cheese and mix once more. MIX the ground meat, eggs, bread crumbs, herbs, spices and water by hand in a bowl until well blended. HEAT the grill to 300☏ direct or for stovetop cooking, heat a skillet when ready to cook the meatballs.Ģ. Optional: beer for the adults, soft drinks for the kidsġ.Optional: anchovies, fresh herbs, arugula, roasted red peppers.Fresh short Italian rolls or substitute (we used the crisper French rolls).1/2 cup of grated romano or parmesan cheese.2 pounds ground meatloaf mix (veal, pork, beef) or your preferred blend.Added some arugula we had on hand, which gave the sandwich a bite of “bite,” along with some fresh basil leaves (refreshing!).Exchanged the blander Italian rolls with crusty French rolls (you can substitute lengths of a baguette instead).substituted the more flavorful puttanesca sauce for the marina sauce.Anchovies (we had stocked up on cans from Cento).So to this recipe from “BBQ Bob” Trudnak, we added some “gourmet” flavor lists: We love nouvelle surf and turf ideas of any kind. Everyone-children and adults alike-wanted more. We made them in a skillet on the stove top. You don’t need a grill to make these captivating eyeball meatball sandwiches from “BBQ Bob” Trudnak. They’re easy to make at home with this recipe from. ![]() They can be round dinner rolls, oblong or square sandwich rolls the artisan versions have a dusting of flour. ![]() French rolls are crusty on the outside, with an elegant crumb on the inside. Here’s looking at you! Eyeball meatball sandwich from BBQ Bob Trudnak | BBQ Guru.
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