Grilled Meatball Subs layer lightly-charred meatballs with grilled onions, BBQ sauce, and melted cheese onto crusty rolls for a bold take on a classic.Adapted from Williams-Sonoma Kitchen
Course Main Course
Cuisine American
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 4large sandwiches (3 meatballs per sandwich)
2cupsbarbecue sauce(bottled or homemade, such as my Bacon Bourbon sauce recipe)
4crusty sandwich rolls
4slicessharp cheddar cheese
Instructions
In a large bowl, pour milk over bread cubes and toss until moistened. Set aside. Finely chop ½ of an onion (about 1 cup). In a small sauté pan over medium heat, cook chopped onions in 1 tablespoon olive oil until softened and just beginning to brown, about 5-8 minutes. Cool slightly.
Stir cooked onions, 1 teaspoon kosher salt, ½ teaspoon pepper, parsley, and thyme into the moistened bread cubes until thoroughly combined. Crumble ground beef and pork into the bread mixture and gently combine with a fork until incorporated. (Overworking the meat mixture until it resembles a paste will result in tough meatballs.)
With lightly damp hands (or an ice cream scoop), shape meatballs into 12 equal portions, about 3 tablespoons each. Cover and refrigerate about 30 minutes, until chilled.
Heat grill over medium-high flame for 10 to 15 minutes. Oil grates or line with nontoxic, nonstick grill mats.
Slice remaining onions into ½-inch thick slices. Brush onions with olive oil and lightly season with a few pinches of salt and pepper. Grill onions over direct heat until softened and well-browned, about 5 minutes per side, turning occasionally.
Grill meatballs over direct heat until well-browned, about 3-5 minutes per side.
Pour barbecue sauce into a grill-safe dish or foil pan. Add browned meatballs and gently turn to coat. Lower the flame, close the grill lid, and continue cooking until the sauce is hot and the meatballs register 160 degrees F.
Cut sandwich rolls in half lengthwise and grill, cut side down, over a low flame, until lightly toasted. Layer rolls with barbecue sauce, grilled onions, meatballs, and sliced cheddar cheese. Turn off the heat and return the assembled subs to the grill, lid closed, until the cheese is melted.