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Recipe Summary test

prep:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a grill to high on one side; keep the other side unlit. Pull some of the bread from inside of rolls. In a food processor, grind into crumbs. Measure out 1/3 cup of crumbs.

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  • Brush the tomatoes with some EVOO; season. Grill on the lit side of the grill, cut side down, covered and turning once, until softened, about 8 minutes. In a blender, puree the tomatoes and 1 tbsp. EVOO; season.

  • In a large bowl, mash the garlic, anchovies and 1/4 tsp. salt. Whisk in the egg. Mix in the onion, meats and breadcrumbs; season. Shape into 16 two-inch balls.

  • Brush the unlit side of the grill with EVOO. Grill meatballs, covered and turning occasionally, until barely pink in the center, 10 minutes.

  • Brush the cut sides of the rolls with EVOO; grill 3 minutes. Spoon some sauce on the roll bottoms, top each with 4 meatballs, sprinkle with cheese and add roll tops. Wrap in foil; place on the unlit side of the grill. Cover; cook to melt the cheese, 2 minutes.

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