Meatball sandwich

194/18: Smoky, Tangy, Cheesy Meatbally Sub

194/18 – Smoky, Tangy, Cheesy Meatbally Sub:

I have been meaning to cook this for a while since I saw it in DJ BBQ’s new book Fire Food. Time for Smoky, Tangy, Cheesy Meatbally Sub.

This recipe is from Fire Food by DJ BBQ:

The Prep:

 

I made the Marinara sauce with olive oil, garlic, capers, anchovy fillets, tomatoes and oregano then left it to simmer.
A chimney starter full of Oxford Charcoal Oak Lumpwood.

Meatball sandwich

Meatballs – Beef mince, Pork mince, galric, basil, pepper, salt and mozzarella & Gruyere stuffed inside.

Meatball sandwich

Time to Cook:

Charcoal poured in baskets either side so the centre part of the grill was indirect. Meatballs on top.

Meatball sandwich

After about ten minutes they were making good progress. I had added a chunk of cherry earlier so I moved it right onto the lit charcoal.

Meatball sandwich

What a difference that made to the colour!

Meatball sandwich

25 minutes of cooking. 70C Internal on the Thermapen so time to come off.

Meatball sandwich

Marinara sauce was looking good.

Meatball sandwich

No cheese for my wife.

Meatball sandwich

Loads of cheese on mine but what a rubbish photo! I should have cut the roll down the middle from the top. I will do this again and get a better photo!

 

Meatball sandwich

SUMMARY:

Another great recipe from the DJ BBQ book, I really enjoyed this – So tasty!

Quick and easy to cook, definitely recommended.

Cook Difficulty: 2/5 
Cook Duration: Short: 2/5
Cook Equipment: Napoleon Pro 22
Cook Method: Cast Iron
Charcoal: Oxford Charcoal Oak
Smoking Wood: Cherry
Cook temperature: 250c
Cook time: 25 minutes
Internal temperature: 70c Thermapen
Notes: Cut the roll down the middle on top

This recipe is from Fire Food by DJ BBQ:

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KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs

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