Grilled Meatball Sandwich

 
Grilled Meatball Sandwich with Arugula Pesto 

In the words of Eli, "If you don't have sauce on your face you aren't eating it right. And if we hear a fork or knife clanking on the plate, there will be hell to pay." 

This recipe is on the next page after the summer panzanella salad I made last night. Instead of separating the recipes by season, like a lot of cooks do, the Sussman brothers separate their sections by events: Lazy Brunch, Backyard Grub, Night In, Dinner Party, Midnight Snacks, and Sweet Stuff. This and the panzanella salad are in the section of Backyard Grub, which is ironic, because I don't have a backyard. But, I am getting nostalgic for summer, as the winter here in San Francisco has been quite mild. 

Of course, I say this the first day it's rained in weeks, but whatever. I look forward to the day that I have my own gas grill in my backyard, have hummingbirds flying around drinking the sweet juices of my flowers, and a full crowd at my abode. Ina Garten, you've got it made, girl. 

This pesto is not basil, but arugula based (sorry Jess), and I adore it. I used toasted pine nuts instead of almonds, as I did last time I made this arugula pesto. This recipe is for a grill, but I am going to just pan fry mine.

I have a feeling I will be making this recipe more often...

Ingredients:

2 lb ground beef

1/2 cup ricotta cheese (4 oz)

1/4 cup freshly grated parmesan cheese

1/4 cup panko bread crumbs

4 large eggs, lightly beaten

2 tablespoon minced fresh flat-leaf parsley

1 garlic clove, minced

1 teaspoon red pepper flakes

Kosher salt

1 tablespoon olive oil, for you pan

1 large baguette

8 oz thinly sliced provolone cheese (or whatever, however much cheese you want)

Arugula Pesto (see recipe below)

Directions:

1. In a large bowl, combine the beef, ricotta, Parmesan, bread crumbs, eggs, parsley, garlic, red pepper flakes, and 2 teaspoons of salt. Mix gently just until combined; you don't want to overwork the meat. Form the mixture into meatballs about the size of golf balls, putting them on a lightly oiled baking sheet (or plates in my case) as you work. Set aside at room temperature. 

2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Arrange the meatballs on the pan without crowding. Using tongs, cook until browned evenly on all sides and cooked to medium, 8 minutes per side. After both sides have been cooked for 8 minutes, then cover with a lid for about 7-8 more minutes, checking the bottoms to make sure they don't get too dark. Move any meatballs to a cooler area of the skillet if they threaten to overbrown. Transfer to a platter or clean baking sheet as they are finished. Let rest for 5 minutes while you assemble the sandwiches.

3. Cut the baguette crosswise into fourths and split each piece horizontally. Toast all the bread, lay provolone slices on half the baguette pieces, and toast again. Place 3 meatballs on top of the cheese-lined baguette slices. Garnish with the pesto and serve right away. 

Arugula Pesto

Ingredients:

4 cups arugula

3 tablespoons toasted pine nuts (watch these in the toaster oven or pan carefully... they go from perfectly toasted to burned in about .5 seconds)

3 tablespoons water

1 tablespoon lemon juice

1/3 cup firmly packed parsley

1/3 cup shaved or freshly shaved parmesan

Directions:

1. Puree all ingredients in a food processor and mix on low for two minutes.