The trick is to smoke the meat and not make the meat smoke
Date:March 21, 2011 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Moroccan Meatball Sub
Sauce used honey, ketchup, rice vinegar, lemon juice, soy sauce, cloves, garlic, mint, parsley,salt & black & red pepper
The BBQ sauce ingredients have been combined and the the sauce is simmered to reduce it.
After about 30 minutes the sauce has reduced to a thick consistency. It gets strained to remove the solids
The meatballs used lamb, eggs, cumin, cinnamon, mint, parsley, onion, bread crumbs, salt & pepper
The meatball mix is ready to be combined after the eggs are added.
The meatballs are ready to be formed into 12 1 1/2” diameter meatballs. The 1/4 cup measured out just the right portion
The meatballs are formed and are in the grilled meatball holder & the rolls have been brushed with melted butter
The meatballs are grilling using direct medium heat. While this is happening I toasted the rolls
The meatballs are grilled & they have been cut in half and placed on the rolls
The BBQ sauce has been brushed onto the meatballs
The last step is to top the sandwich with cheese & brush on some more BBQ sauce
The sandwiches are back on the grill for 5 minutes using indirect medium heat. It melted the cheese & crisped up the rolls
These sandwiches were excellent. The meat was a nice blend of spices & the BBQ sauce was quite amazing
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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.