350-400 °F
25 minutes
MEATBALLS
1/4 cup + 2 Tbsp panko bread crumbs
1/4 cup milk (whole or 2 % preferred)
1/2 lb ground beef
1/2 lb ground pork
1/2 cup yellow onion, diced (about 1/2 an onion)
1 large egg
1/4 cup parmesan cheese, grated
1/4 cup freshly chopped Italian parsley + more for garnish
2 cloves garlic, minced
1 Tbsp freshly chopped basil
1 1/2 tsp Head Country Original Championship Seasoning
SANDWICHES
Oil for grill
1/2 cup Head Country Original or Hot & Spicy BBQ Sauce
1 1/2 cups marinara sauce
4 hoagie buns (you could also use baguette if you prefer)
8 oz thinly sliced Provolone cheese
Step 1. In a small bowl, combine breadcrumbs and milk. Let sit for 5 to 10 minutes.
Step 2. In a large mixing bowl, add breadcrumb mixture. Add beef, pork, onion, egg, cheese, parsley, garlic, basil, and Head Country Original Championship Seasoning. Use your hands to gently mix together the ingredients until just combined. Cover with plastic wrap and chill in the refrigerator for 1 hour.
Step 3. When ready to cook, preheat the grill to medium-high heat, about 350˚F to 400˚F.
Step 4. While the grill preheats, combine 1/3 cup Head Country Original BBQ Sauce (or Hot & Spicy, if using) and marinara sauce in a small saucepan. Cover and warm over low heat.
Step 5. Form the meatball mixture into about 12 equal size balls.
Step 6. Oil the grill grates well. Add meatballs and cook for about 2 minutes per side, until browned on all sides. Make sure that you let the meatballs sit until they naturally release from the grill grates. Reduce the heat to medium heat, about 350˚F. Brush the meatballs with BBQ sauce. Cover the grill and cook for an additional 15 to 20 minutes or until the internal temperature reaches 165˚F. Remove from the grill to rest.
Step 7. Add hoagie rolls, cut side down, to the grill and toast until golden brown, about 2 to 3 minutes. Flip over and top each with 2 pieces of provolone. Cover and cook until cheese is melted, about 1 minute.
Step 8. To assemble, place 3 meatballs on top of each roll. Top with BBQ marinara sauce and sprinkle with additional parsley. Serve.
