Loaded Lamb Meatball Hoagie (Aaron McCargo, Jr.) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
lamb meatballs |
1 1/2 pounds ground lamb |
2 tablespoons garlic, minced |
2 shallots, minced |
2 tablespoons chopped parsley leaves |
1/4 cup grated parmesan |
kosher salt and freshly cracked black pepper |
sundried tomatoes and spinach salad |
1 cup sun-dried tomatoes in oil, drained, oil reserved, julienned |
2 tablespoons chopped garlic |
pinch red pepper flakes |
1 onion, minced |
1 (10-ounce) package frozen spinach, thawed and drained |
1 lemon, juiced |
pinch salt |
pinch pepper |
1 cup mascarpone cheese |
4 steak rolls |
Directions:
1. Preheat the oven to 425 degrees F. Lightly grease a 9 by 9-inch baking dish.
2. In a large bowl, mix together the lamb, garlic, shallots, parsley and Parmesan. Season the meat with salt and pepper, to taste. Form meat into 1-ounce balls and arrange them in a baking dish. Bake them for 12 to 15 minutes. Remove them from the oven and keep warm.
3. In a large saute pan over medium-high heat, add the oil from the tomatoes. Add the garlic and red pepper flakes. Cook until the garlic begins to brown, about 1 to 2 minutes. Add the onions and cook until softened, about 2 to 3 minutes. Stir in the spinach and tomatoes and cook until warmed through and mixture has good color, about 4 to 5 minutes. Add the lemon juice and season the mixture with salt and pepper, to taste. Whisk in the mascarpone cheese and remove the pan from the heat. Put 3 to 4 meatballs on each roll and top with the sun-dried tomato and spinach salad.
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