This Italian inspired meatball marinara open sandwich is a real treat. The meatballs cooked on the BBQ caramelise perfectly to provide an umami sweet crust and as soon as they’re cooked and you toss them in the rich tomato sauce they almost shout out for grilled cheese. You can cook this whole recipe in the Outdoor Chef kettle BBQ and it makes a great alternative to burgers for a family friendly meal.
Method:
Get your grill up to 200˚C and then oil your meat balls in a small bowl. Place onto the grill and cook for 15-18 mins turning regularly.
While the meatballs are grilling toast your ciabatta roll. Once the meatballs are cooked warm some tomato sauce in a small saucepan over the grill and lightly toss them in it to evenly coat and keep moist. Season well with salt and pepper to taste and then build your Marinara sub.
Start with a pinch of salad leaves and cover with the grilled meatballs, sauce and a large slice of cheese. Close the lid of the BBQ and allow the cheese to melt for 2-3 mins or finish with a blow torch. Garnish with spring onions and extra black pepper.
This dish was barbecued using the Outdoor Chef Davos 570 G Gas BBQ. For more information and prices, click here.
The Art of Fire Perfect Sirloin with Herb Butter Crust Precision, power and the pure joy of searing When you cook steak at 800 degrees, magic happens. The surface caramelises in seconds, locking in flavour and tenderness while the inside stays juicy and perfectly pink. This is where the Beefer Grill takes centre stage — [...]
Lamb Breast ‘Porchetta’ with Harissa and Wild Garlic! One of my favourite ways to use a wood-oven is to utilise the residual heat of the oven to slow cook things overnight. It’s the perfect environment for a slow braised larger joint of meat, the initial cooking time is hot, and then very gradually cools [...]
Venison Carpaccio! This is a throwback to a recipe I used to cook with my dad Dick Strawbridge. We used to cook beef carpaccio with lots of grated horseradish and fennel shavings. My version uses Truffle Hunter slices and fresh spring radishes for a seasonal twist. Method Rub your fillet with oil and season with [...]
Tomahawk Venison and cabbage! This steak is seared dirty on the oven floor and roasted simultaneously. Served simply with wood sautéed shitake mushrooms that retain a pleasant chewy bite even once cooked and braised cabbage with nutmeg. This is humble peasant food inspired by the countryside but is a dish with subtle refinement destined to [...]
Meatball Sub
This Italian inspired meatball marinara open sandwich is a real treat. The meatballs cooked on the BBQ caramelise perfectly to provide an umami sweet crust and as soon as they’re cooked and you toss them in the rich tomato sauce they almost shout out for grilled cheese. You can cook this whole recipe in the Outdoor Chef kettle BBQ and it makes a great alternative to burgers for a family friendly meal.
Method:
This dish was barbecued using the Outdoor Chef Davos 570 G Gas BBQ. For more information and prices, click here.
Ingredients:
Serves 4
Related Posts
The Art of Fire – Perfect Sirloin with Herb Butter Crust
Lamb Breast ‘Porchetta’ with Harissa and Wild Garlic
Venison Carpaccio
Tomahawk Venison and Cabbage