Need a delicious and flavourful lunch idea? Look no further than this beef Meatball sub. Guaranteed to satisfy all of your cravings and leave you wanting more!
Cook Time: 30 minutes
Prep Time: 25 minutes
Instructions
For the meat balls: Combine mince, crushed garlic, egg and Char-Griller Beef and Brisket rub, mix until it is all well combined.
Shape into palm sized meatballs shapes by scooping roughly a heaped tablespoon of mixture into your hand and rolling it into a ball.
Set each meatball aside on a plate and once all the meatballs are made, pop them in the fridge to chill for 20mins.
For the sauce: Place a heavy pot in the middle of the Char-Griller Akorn, add in the red wine, beef stock, tomato paste, canned tomatoes, balsamic vinegar, and dried herbs. Stir in until combined.
Close the lid and heat up the sauce to a simmer, remembering to occasionally give it a stir.
Once the meatballs have had a chance to chill, bring them out to the BBQ and place them around the edge of the grate. Putting them over the gaps of the deflector plate will help give them a nice colour.
Once the meatballs are cooked, pop them into the sauce and close the lid. Let them simmer for 10 minutes.
Slice open a long bread roll. Place the meatballs in a roll in the centre of the roll followed by a generous helping of the meatball sauce. Top with mozzarella cheese and return to the Akorn until the cheese is melty and delicious.
