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Barbecue | |
| 1/4 cup milk 1 cup torp pieces of crustless white bread (1/2 inch pieces) 2 yellow onions 4 TBSP olive oil 1 tsp salt plus more to taste 1 lb ground beef 2 TBSP chopped flat leaf parsley 1/2 tsp chopped fresh thyme fresh ground black pepper 1 jar smoky bacon BBQ sauce 4 rolls/hoagies 4 slice provolone (or more) sliced into strips | |
| prepare a medium hot grill In a large bowl combine the milk and bread and stir till evenly moisturized, set aside Finely dice half of 1 onion. In a small saucepan over medium heat war 1 TBSP olive oil. Add the onion and a pinch of salt and cook stirring occasionally, until union is softened (about 6 minutes). Remove and let cool to room temperature. Add the cooked onion, ground beef, parsley, thyme and 1 tsp sall and pepper to the bread/milk mixture. Gently mix to just combine. Spray the wells of the meatball basket with non stick cooking spray. Make 12 3 TBSP balls and fill the wells. CLose the lid on the basket. Thinly slice the remaining onions. In a bowl combine the onions, 3 TBSP olive Oil. Transfer to a mesh grill top fry pan. Put on the grill, cover and stir occasionally for 15 minutes. Season with salt and pepper. Add the meatball basket to the grill. Cook 7 minutes, flip the basket and cook 7 more minutes, stirring the onions when flipping. Remove the meatballs from the grill, pour BBQ sauce into a dutch oven/saute pan and add the meatballs. Place on the grill and heat 2-3 minutes. Toast the cut sandwich rolls on the grill. remove and assemble. Layer the onions, meatballs and cheese onto the rolls dividing evenly. Turn of the grill and place the sandwiches on the grill covered 2-3 minutes until the cheese is melted. Serve. | |
Unrated | |
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