Lamb Meatball Sub Sandwiches - Dads That Cook
By Jason Glover
Juicy, succulent, lamb meatballs on toasty brioche buns! Don't skip the Wenzel sauce, if you can help it - it makes them magical!
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.
Enjoy!
Ingredients
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.
Enjoy!
