As if meatball sandwiches weren't delicious enough, this recipe features Lamb Chopper in two ways: in the meatballs and as an ooey gooey sandwich topper. If you don't want to use ground lamb, ground beef works just as well here.
- 2 large eggs
- 2 cups grated Lamb Chopper®, about 8 oz
- 1/2 cup fresh parsley, chopped
- 1 clove garlic, minced
- Kosher salt and freshly cracked pepper
- 2 lb ground lamb
- 1⁄2 cup breadcrumbs
- 2 cups marinara sauce
- 1 large seeded baguette
- 4 oz sliced Lamb Chopper®
Preheat the oven to 350°.
For the meatballs: In a large mixing bowl, whisk together the eggs, 2 cups grated Lamb Chopper, parsley, garlic, and salt and pepper until it is all incorporated. Add the ground lamb and breadcrumbs. Using your hands, mix gently. Form 8 medium size meatballs. Place on oiled cookie sheet and bake for 15 minutes.
To build the sandwich: Split baguette and top with meatballs. Cover with warmed marinara sauce and top with Lamb Chopper slices. Bake for 15 minutes or until melted and lightly browned. Garnish with fresh basil and slice into 4 servings.