Loaded Lamb Meatball Hoagie


·         Lamb Meatballs

·         1 1/2 pounds ground lamb

·         2 tablespoons garlic, minced

·         2 shallots, minced

·         2 tablespoons chopped parsley leaves

·         1/4 cup grated Parmesan

·         Kosher salt and freshly cracked black pepper

·         Sundried Tomatoes and Spinach Salad

·         1 cup sun-dried tomatoes in oil, drained, oil reserved, julienned

·         2 tablespoons chopped garlic

·         Pinch red pepper flakes

·         1 onion, minced

·         1 (10-ounce) package frozen spinach, thawed and drained

·         1 lemon, juiced

·         Pinch salt

·         Pinch pepper

·         1 cup mascarpone cheese

·         4 steak rolls


Preheat the oven to 425 degrees F. Lightly grease a 9 by 9-inch baking dish.

In a large bowl, mix together the lamb, garlic, shallots, parsley and Parmesan. Season the meat with salt and pepper, to taste. Form meat into 1-ounce balls and arrange them in a baking dish. Bake them for 12 to 15 minutes. Remove them from the oven and keep warm.

In a large sauté pan over medium-high heat, add the oil from the tomatoes. Add the garlic and red pepper flakes. Cook until the garlic begins to brown, about 1 to 2 minutes. Add the onions and cook until softened, about 2 to 3 minutes. Stir in the spinach and tomatoes and cook until warmed through and mixture has good color, about 4 to 5 minutes. Add the lemon juice and season the mixture with salt and pepper, to taste. Whisk in the mascarpone cheese and remove the pan from the heat. Put 3 to 4 meatballs on each roll and top with the sun-dried tomato and spinach salad.

  Salt and freshly cracked black pepper

   6 pocket-less pitas

  Foil or parchment, for wrapping

Preheat a grill on medium-high heat.

In a small bowl, mix together the olive oil, garlic, lemon juice, salt and pepper. Rub the lamb with the garlic oil on and let marinate for 30 minutes in a large casserole dish at room temperature.

In a medium-sized bowl, add the tomatoes, shallot, jalapeno, sugar, vinegar, soy sauce, salt and pepper, to taste.


Add the olive oil, shallots and herbs to a small bowl and season with salt and pepper, to taste.

Arrange the lamb on the grill rack. Grill the lamb, covered, until an instant-read thermometer inserted into the meat registers 130 degrees F for medium-rare, turning occasionally, about 25 minutes. Remove the lamb to a cutting board and let rest 10 minutes before slicing. Thinly slice the lamb.

To assemble, put some of the chimichurri on each pita. Add some lamb and some tomato relish. Top with more chimichurri and wrap in foil or parchment paper to serve.

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