I've been wanting to do these for some time now, but never got around to it, until last night. The missus loved the idea, so we decided to go for it. The first thing I did was make a homemade batch of marinara from San Marzano tomatoes, which simmered on low for about 1.5 hours.
And here's most the other players all ready to go, including homemade meatballs, courtesy of the Missus:
Fired up the Kingsford Oval with Stubbs briquets:
Added a nice piece of cherry for smoke, then put the meatballs on to cook indirect:
About 25 mins later, the meatballs got flipped:
Shortly afterwards when they reached an internal temp of 160 or so, the meatballs went inside to prep for sammich assembly. I did snap this kind of cool abstract pic right before, though:
I cut each meatball in half so they wouldn't squish around in the rolls, then covered them in homemade marinara:
Then, I made the sammiches. First, a layer of mozzarella, then meatballs and sauce, then more mozzarella on top:
Then I wrapped each sammich in foil to keep the rolls from getting too crusty while the cheese melted:
Then put them on the grill so all that cheese could get nice and melty:
About 5 mins later:
Back inside, and topped with a bit of fresh parsley from the garden:
Then sliced and ready to serve:
They were delish! :hungry:
The meatballs had a nice, light smokiness that you would never get from cooking them in the oven. I would highly recommend giving this a try sometime...
And here's most the other players all ready to go, including homemade meatballs, courtesy of the Missus:
Fired up the Kingsford Oval with Stubbs briquets:
Added a nice piece of cherry for smoke, then put the meatballs on to cook indirect:
About 25 mins later, the meatballs got flipped:
Shortly afterwards when they reached an internal temp of 160 or so, the meatballs went inside to prep for sammich assembly. I did snap this kind of cool abstract pic right before, though:
I cut each meatball in half so they wouldn't squish around in the rolls, then covered them in homemade marinara:
Then, I made the sammiches. First, a layer of mozzarella, then meatballs and sauce, then more mozzarella on top:
Then I wrapped each sammich in foil to keep the rolls from getting too crusty while the cheese melted:
Then put them on the grill so all that cheese could get nice and melty:
About 5 mins later:
Back inside, and topped with a bit of fresh parsley from the garden:
Then sliced and ready to serve:
They were delish! :hungry:
The meatballs had a nice, light smokiness that you would never get from cooking them in the oven. I would highly recommend giving this a try sometime...
ound:
