So when I spotted Beyond Meat's Italian Meatballs in the Whole Foods' freezer section, I knew exactly what I was going to do with them. But then I thought, "Hey, Memorial Day is coming up, and 'Blogger Code' commands that I do a recipe that can be done on the grill. On a side note, the first rule of the Blogger Code is, "You do not talk about Blogger Code." So I might be in big trouble now. Strangely, the second rule of Blogger Code is, "Always whimsical drizzle." Anyway I thought doing a big old meatball parmesan sub on the grill would satisfy both my craving and my obligation.
grilled meatball parm sub
1 package Beyond Meat Italian Meatballs (12 meatballs), thawed overnight in the refrigerator
2 8 inch Italian sandwich rolls, sliced lengthwise, leaving a "bread hinge" intact
1/4 cup light oil (vegetable, canola, etc.)
2 cups marinara sauce, warmed
4 slices Follow Your Heart Provolone slices (or your favorite vegan mozzarella style slices), cut in half
fresh or dried herbs for garnish
2 wooden skewers, soaked in water for at least 30 minutes
Ideally you want to have a grill where you can have one side really hot, and one side really low..so however you gotta do that, do it. Heat the hot side to high, and the cool side to very low, and make sure all the grates are well lubricated with light oil or grill spray.
Skewer 6 meatballs on each of the two skewers, and brush them both with oil. Once the hot side of the grill is hot, place the skewers on the grill and make sure they sizzle. Cook them for 2 to 3 minutes, until browned/marked, then turn them 1/4 of the way and cook another 2 to 3 minutes. Repeat until you've done all 4 sides. During the last turn, brush the inside of the bread with oil, and place it face down on the hot side of the grill. Grill the bread for 30 to 60 seconds until there are ample grill marks, remove from the grill and let them cool slightly.