LAMB MEATBALL SUB SANDWICHES
Jason Glover
6
15 minutes
15 minutes
414
Juicy, succulent, lamb meatballs on toasty brioche buns! Don't skip the Wenzel sauce, if you can help it - it makes them magical!
Ingredients
Meatballs
- 1 lb ground lamb
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp coconut oil
Sandwich Assembly
- 6 brioche hotdog buns (I used jicama wraps for a gluten-free version)
- Mayonnaise
- Mustard
- BBQ sauce (I used Red Duck)
- Banana pepper rings
- Sliced mozzarella
- Wenzel sauce
Tools
Directions
- Combine the ground lamb and seasonings in a large bowl and mix until well combined.
- Scoop the mixture by the rounded tablespoonful (you don't want them too big) and shape into balls.
- Heat the coconut oil in a large cast iron skillet over medium high heat (stovetop or on the grill).
- Cook the meatballs, turning often, until browned on all sides. (If using a grill, you can finish them off on the grill for a little extra flavor.)
- Toast your brioche hotdog buns then spread a bit of mayo on them. Add some mustard, BBQ sauce, banana pepper rings, and sliced mozzarella.
- Top each roll with three meatballs and finish with a generous drizzle of Wenzel sauce.
