Add ¼ cup of grated cheese and mix once more. MIX the ground meat, eggs, bread crumbs, herbs, spices and water by hand in a bowl until well blended. HEAT the grill to 300☏ direct or for stovetop cooking, heat a skillet when ready to cook the meatballs.Ģ. Optional: beer for the adults, soft drinks for the kidsġ. Optional: anchovies, fresh herbs, arugula, roasted red peppers.Fresh short Italian rolls or substitute (we used the crisper French rolls).1/2 cup of grated romano or parmesan cheese.2 pounds ground meatloaf mix (veal, pork, beef) or your preferred blend.Added some arugula we had on hand, which gave the sandwich a bite of “bite,” along with some fresh basil leaves (refreshing!).Exchanged the blander Italian rolls with crusty French rolls (you can substitute lengths of a baguette instead).substituted the more flavorful puttanesca sauce for the marina sauce.Anchovies (we had stocked up on cans from Cento).So to this recipe from “BBQ Bob” Trudnak, we added some “gourmet” flavor lists: We love nouvelle surf and turf ideas of any kind. Everyone-children and adults alike-wanted more. We made them in a skillet on the stove top. You don’t need a grill to make these captivating eyeball meatball sandwiches from “BBQ Bob” Trudnak. They’re easy to make at home with this recipe from. They can be round dinner rolls, oblong or square sandwich rolls the artisan versions have a dusting of flour. French rolls are crusty on the outside, with an elegant crumb on the inside. Here’s looking at you! Eyeball meatball sandwich from BBQ Bob Trudnak | BBQ Guru.
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