MEAT RECIPE

Roasted Meatball Breakfast Sub

INGREDIENTS

For the meatballs:
1 Pound Ground Beef
1 Pound Ground Pork
1 1/2 Cup Ricotta Cheese
2 1/2 Cup Shredded Parmesan Cheese 1/2 Cup Breadcrumbs
1 Large Egg
1 Medium Onion, Finely Diced
2 Clove Garlic, Minced

For the sub:
2 Cans of Tomatoes
1/2 Cup Red Wine
4 Hoagie Rolls
1/2 Cup Grated Medium Cheddar Cheese
10 Eggs, Lightly Beaten

Equipment:
Traeger Grill

- Feeds 2 -

HOW TO MAKE IT

1. When ready to cook, set Traeger temperature to 350°F (175°C) and preheat, lid closed for 15 minutes.

2. To a medium bowl, add meats, cheeses, breadcrumbs, egg, onions, garlic and mix them together with your hands until evenly combined. Pinch off about a golf-ball sized amount of the mixture and roll between your hands to create a meatball shape. Place meatball on a tray and repeat until all the mixture is used.

3. Cook the meatballs on the grill for about 20 mins or until lightly golden. In a pot, add the tomatoes, red wine, and meatballs. Cover and place back on the grill. Cook for 2 hours, or until the liquid has reduced and the meat has caramelized. Allow it to cool.

4. Cover and place back on the grill. Cook for 2 hours, or until the liquid has reduced and the meat has caramelized. Allow it to cool.

5. Place a few meatballs on the hoagie roll, add the cheddar cheese and grill for 20 minutes, or until the cheese has melted. While it's grilling, add eggs to the pan and fry to your liking, then add to the top of meatball sub. Enjoy!

In partnership with Traeger Grills