Grilling with Styles: Meatball Arugula Pesto Torpedo - San Diego, California News Station - KFMB Channel 8 - cbs8.com

Grilling with Styles: Meatball Arugula Pesto Torpedo

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Ingredients:
Meatballs

2 lbs. ground beef
2 eggs, beaten
1/2 cup bread crumbs
1 tbsp. minced garlic
1/4 chopped onions
2 tsp. kosher salt
1/2 tsp. fresh ground pepper

Grilling

Olive oil
Kosher salt

Torpedo

1 baguette
8 oz. grated Mozzarella cheese

Topping

Parmesan cheese
Red pepper flakes
Chopped Italian Parsley

Directions:
Combine ingredients for the meatballs, don't over mix. Form medium size balls coat with oil and season with salt before grilling. Over medium high heat grill the meatballs, turning them several times, about 5-6 minutes. While the meatballs cook split the baguette and toast. On the inside sprinkle the cheese and move to indirect heat, close the lid long enough to melt the cheese. Once cheese is melted place cooked meatballs inside, top with Arugula Pesto and then finish with toppings.

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