Weber’s Head Grillmaster had a recipe for meatball subs for the grill that we made at the event. He confessed that it was Rao’s Meatballs, just repurposed for the grill.
the master meatball recipe can be found here:
the grilling instructions were to set up the grill for medium heat direct grilling, build a good sear and flip. We cooked them on a grill pan (liked it so much, I bought one). I think the 2.5” to 3” meatballs might benefit from a roasting and searing instead of straight direct heat. Or a bit of a smushing, to thin them down into kefta more than meatballs, which is what I did for our meatballs. Alternatively, you could make some smaller meatballs, which will cook faster and be a bit easier to eat on the sub.
we used the Rao’s homemade red sauce, and some packaged Mozzarella on french rolls to finish the sub. Smaller meatballs would also take the sauce a bit better, I think.
pretty solid recipe. I wanted some red pepper flakes or some hot sauce in the mix, but I like a spicy meatball. ;-)
the master meatball recipe can be found here:
the grilling instructions were to set up the grill for medium heat direct grilling, build a good sear and flip. We cooked them on a grill pan (liked it so much, I bought one). I think the 2.5” to 3” meatballs might benefit from a roasting and searing instead of straight direct heat. Or a bit of a smushing, to thin them down into kefta more than meatballs, which is what I did for our meatballs. Alternatively, you could make some smaller meatballs, which will cook faster and be a bit easier to eat on the sub.
we used the Rao’s homemade red sauce, and some packaged Mozzarella on french rolls to finish the sub. Smaller meatballs would also take the sauce a bit better, I think.
pretty solid recipe. I wanted some red pepper flakes or some hot sauce in the mix, but I like a spicy meatball. ;-)
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