There’s always that point about halfway through summer when you’ve been to a bunch of bbq’s and it feels like you’ve eaten more burger and hot dogs than you could possibly count. Even the sight of a burger brings on a monotonous feeling that your stomach wants nothing to do with. But lo and behold a recipe like this comes along and turns that feeling of boredom into joy and excitement. Because who doesn’t love a good meatball sandwich? Especially when its grilled and topped with pesto and fresh mozzarella. The veal and pork create a sausage like consistency making a tastier juicier meatball than is strictly beef counterpart. Enjoy these subs with your favorite summer spritzer or a cold white ale.
For those of you want that want to make your own pesto sauce I’ve got a very simple recipe for you here!
1 pound ground veal
1 pound ground pork
1/2 cup onions, minced
1 tablespoon chopped fresh parsley
1 egg, slightly beaten
1 tablespoon garlic minced
1 teaspoon Italian seasoning
1/2 cup parmesan grated
1/2 cup panko breadcrumbs
2 teaspoons salt
1/4 teaspoon black pepper
1/2 teaspoon red chili flakes
Fresh mozzarella, thinly sliced
In a large bowl mix veal, pork, onions, parsley, egg, garlic, Italian seasoning, Parmesan, panko, salt, black pepper and chili flakes. Using about 1/3 cup form meat mixture into meatballs. Place meatballs onto sheet pan. Gently cover with plastic wrap and refrigerate for at least 2 hours.
Light grill to a medium high heat. Brush grill grates with oil. Cook meatballs on all side until well browned. About 3 minutes on each side. Transfer cooked meatballs to a plate.
To assemble sandwiches. Lightly toast hero bread. Spread a generous amount of pesto sauce on both sides of bread. Add meatballs and top with sliced mozzarella.