Smoky Grilled Meatball Subs

Smoky Grilled Meatball Subs
Photo by Scott Phillips


  • 2 tsp. finely grated lemon zest
  • ½ tsp. crushed red pepper flakes
  • 2 tsp. chopped fresh thyme
  • 1 large egg, lightly beaten
  • Kosher salt and freshly ground black pepper
  • 1 oz. finely grated manchego cheese (about 1 cup)
  • 2 large cloves garlic, minced
  • + 6 more ingredients
    • 2 Tbs. extra-virgin olive oil; more for the grill
    • 1 lb. ground pork
    • 2 jarred piquillo peppers (or substitute 1 large jarred roasted red pepper)
    • 1 medium tomato (8 oz.), halved crosswise
    • 5 6-inch soft sub rolls
    • 1 tsp. smoked sweet paprika

Prepare a medium-high gas or charcoal grill fire. Tear half of one roll into 1/4-inch pieces and put in a small bowl. Add 1/4 cup water and let sit until the bread has absorbed the water, about 5 minutes. Gently squeeze the bread to remove excess water and finely chop the soaked bread (you shoul...

View full recipe at Fine Cooking


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