Happy everything on the grilling season!! These American Lamb Meatball Subs on the Grill are the beginning of many delicious goodies coming your way! Succulent, flavorful lamb meatballs grilled to perfection, served over fresh no-cook marinara sauce and char-grilled bread. Top that with some basil pesto and a good load of freshly grated Parmesan cheese and you’re in for a party! This family favorite recipe with an Italian flare is on the menu for Memorial Day!
To assemble the meatball subs, take the loaf of bread and cut the top off. Use a knife to cut the bread along the length but not all the way through so you create a hole for the meatballs to sink in.
Grill the bread if you like for just 1 minute per side.
Spread the marinara sauce over the bread, drizzle some extra basil pesto if you’d like and scatter some fresh arugula or spinach leaves over that.
Arrange the meatballs on top of the arugula pressing them down so they stick to the marinara sauce and sink deeply into the bread.
Grate some fresh parmesan cheese over the meatballs and sprinkle some chili flakes if you’d like.
Use a serrated knife and cut up the large baguette into pieces with a single meatball over them.
You can buy some basil pesto for the sauce or make your own. I recommend this recipe for Protein Packed Nut Free Hemp basil Pesto.