2 lb (1 kg) ground beef
½ cup (4 oz/125 g) ricotta cheese
¼ cup (1 oz/30 g) freshly grated parmesan cheese;
¼ cup (1/3 oz/ 10 g) panko bread crumbs
4 large eggs, lightly beaten
2 tbsp minced fresh flat-leaf parsley
1 garlic clove, minced
1 tbsp red pepper flakes;
oil for grill
1 large baguette
8 oz (250 g) thinly sliced provolone cheese
This is how you do it:
1. In a large bowl, combine the beef, ricotta parmesan, bread crumbs, eggs, parsley, garlic, red pepper flakes, and 2 tbsp salt. Mix gently just until combined; you don't want to overwork the meat. Form the mixture into 12 meatballs about the size of golf balls, putting them on a lightly oiled baking sheet as you work. Set aside at room temperature.
2. Build a hot fire in a charcoal grill to high. Using a grill brush, scrape the heated grill rack clean. Rub the rack with oil. Arrange the meatballs on the grill rack without crowding. Using tongs, grill until browned evenly on all sides and cooked to medium, 8-10 minutes in total, depending on grill temperature. Move any meatballs to a cooler area of the grill if they threaten to overbrown. Transfer to aplatter or clean baking sheet as they are finished. Let rest for 5 minutes while you assemble the sandwiches.
3. Cut the baguettes crosswise into fourths and split each piece horizontally. Lay the pieces, cut side down, on the grill. Toast until golden brown, about 3 minutes. Lay the provolone slices an half of the baguette pieces. Place 3 meatballs on top of the cheese-lined baguette slices. Garnish with the pesto and serve right away.
This is a CookBook
Recipes for Real Life, by the Sussman brothers, features meals for one, two or many as well as plans of attack for dinner parties. We have picked out two of our favorite recipes for you to enjoy right away - the cookbook will be sold in the GANT Rugger stores this fall.