Warm, flavourful, and irresistible, these BBQ Meatball Sandwiches are exactly what your next gathering, or quiet evening at home, is missing. Imagine perfectly seasoned, juicy meatballs wrapped in soft bread and drenched in rich, tangy BBQ glaze. Whether you're hosting a casual party or craving some serious comfort food, this recipe brings both ease and indulgence to the table.
Making time: 30 minutes
Serves: 4-6 people
Ingredients:
- 600g Minced beef
- 1 Onion, chopped finely
- 1 Egg, beaten
- Lucas Easicoat Smoky BBQ Crumb Coater
- 6 Long bread rolls
- 240g Tomato passata
- Cornish Sea Salt Co. and pepper, to taste
- Olive oil
- MRC BBQ Glaze
- Stokes Original BBQ Sauce
- Fresh salad leaves
- 250g Grated Mozzarella
Method:
- In a large bowl, combine 600g minced beef, 1 finely chopped onion, 1 beaten egg, Cornish Sea Salt & pepper to taste. Mix thoroughly by hand or with a spoon until well combined
- Roll the mixture into 18 small meatballs (three per sandwich). Roll each meatball in Lucas Easicoat Smoky BBQ Crumb Coater until evenly coated
- Tip: For a firmer texture, refrigerate the coated meatballs for 10–15 minutes before frying
- Heat a drizzle of olive oil in a large frying pan over medium heat. Add the meatballs in batches, turning frequently to brown all sides (approx. 8-10 minutes). Once browned, add a generous spoonful of MRC BBQ Glaze and toss to coat, then cook for another 2–3 minutes to caramelise the glaze
- In a small saucepan, add 240g of tomato passata, stir in 2 tbsp Stokes Original BBQ Sauce, and simmer over low heat for 5-10 minutes, and season with Cornish Sea Salt and pepper to taste
- Lightly toast the 6 long bread rolls, layer each with a handful of fresh salad leaves, and add 3 meatballs per roll. Then spoon over the warm BBQ Mariana sauce and sprinkle generously with grated mozzarella
- Place the sandwiches under a hot grill for 2-3 minutes until the cheese is fully melted