Lamb Meatball Sandwich with Pesto and Broiled Fontina

Servings: 4 | Prep Time: 15 min | Cook Time: 20 min

Recipe provided by American Lamb Board courtesy of Homemade.

Directions

1. Prepare the meatballs

• Preheat the oven to 400°F (200°C).
• In a large mixing bowl, combine ground American Lamb, breadcrumbs, grated Parmesan cheese, egg, minced garlic, lemon zest, lemon juice, chopped parsley, salt, pepper and chili flakes. Mix until well combined.
• Shape the lamb mixture into meatballs, about 1-2 inches in diameter, about 16 meatballs in total.
• Place the meatballs on a baking sheet lined with parchment paper and bake in the preheated oven for 15-20 minutes, or until they are cooked through and lightly browned*.

2. Assemble the sandwiches

• Preheat the broiler in your oven.
• Spread pesto evenly on the top and bottom of each hoagie roll.
• Place the cooked lamb meatballs on each hoagie roll. Top the meatballs with a slice of fontina cheese. Place the assembled sandwiches under the broiler for 1-2 minutes, or until the cheese is melted and bubbly. Close the sandwiches with the top half of the hoagie rolls.

USDA recommends ground lamb is cooked to an internal temperature of 160°F