The trick is to smoke the meat and not make the meat smoke
  Date: March 21, 2011
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  Info
This recipe was an experiment combining recipes from several sources to create a sub sandwich. The lamb meatballs came from the Williams-Sonoma web site and was intended to be used for appetizers. The recipe made 40 marble sized meatballs that get baked in the oven. I wanted to make normal sized meatballs and combine them with a sauce and some cheese to make a sub sandwich. For the sauce I found a recipe called Moroccan BBQ Sauce. I was a little worried about the high quantity of sweet ingredients it used. I made twelve 1 1/2” diameter meatballs which I placed in my grilled meatball holder and direct grilled over medium heat. While I was grilling the meatballs I toasted the cut side of the rolls. When the meatballs were done, I cut them in half and placed them on the rolls. I brushed them with the BBQ sauce and topped them with cheese. The sandwiches went back on the grill for 5 minutes using indirect medium heat to melt the cheese and crisp out up the rolls a bit. These were excellent subs. The meatballs were spicy and the sauce was amazing. It was definitely not too sweet but instead was a complex blend of flavors which is what I like about Moroccan style food.
  Recipe Source:
Williams-Sonoma Website:
Here is the meatball recipe from the Williams-Sonoma Web Site: MOROCCAN-STYLE MEATBALLS
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Meathead
MyRecipes.com Website:
Here is the Moroccan BBQ Sauce recipe from the MyRecipes.com Web Site:
MOROCCAN BBQ SAUCE
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Meathead
  Grill:
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Kenmore Elite Gas Grill
Direct Grilled:
Using Kenmore Elite Gas Grill
  Gear:
  • W-S Meatball Grill Pan
  • SR 19" Locking Tongs