A filling sandwich for lunch or dinner. Serve with coleslaw, potato salad and your favorite beverage.
|1 lb||lean ground beef|
|4||Villagio Italian Style Sausge Buns|
|1/4 cup||chopped silantro|
|1/2 tsp||rubbed sage|
|2 tbsp||green relish|
|holf an onion finely chopped|
|2 tbsp||olive oil|
Preheat grill to about 375 with closed lid.
In a large bowl add ground beef, onion, rosemary, sage and a pinch of salt. Form into about a dozen round meatballs. Place on metal skewers.
Cut peppers and onion into chunks. Add thyme and oil into a bowl and shake chunks to coat. Place each separately on metal skewers.
Mix mayo, ketchup and green relish together. Add some ground pepper.
To grill, set onion skewers on top shelf and cook about 20 minutes. Set pepper skewer on medium grill and cook about 10 minutes a side or until done. Some of the skin will probably blacken, this is normal.
Grill meatballs about 8 minutes a side or until thermometer reads 160 degrees.
Slice buns and spread with about a tablespoon of sauce mix each. Add 3 meatballs and some onion. Remove any blackened skin from peppers and cut into smaller pieces if necessary and add to sandwich. Top with about 1 tablespoon cilantro to each bun.
I made my recipe originally with 1-1/2 lb ground beef which gave me rather large meatballs. I cut down the amount in the recipe which should yield more manageable size meatballs for this size of bun.
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