Categories: Grilling
Ingredients
- For the Marinara sauce:
- 2 tbsp. olive oil
- 6 garlic cloves, thinly sliced
- 1/2 tsp dried oregano
- 28 oz. can whole peeled San Marzano tomatoes, crushed by hand
- Kosher salt and black pepper
- For the meatballs:
- 1 lb. ground beef
- 8 oz. hot Italian sausage, casings removed
- 1/2 cup shredded mozzarella
- 1/2 cup grated Parmesan
- 1/4 cup breadcrumbs
- 1/4 cup finely chopped fresh parsley
- 2 garlic cloves, grated
- 1/4 cup milk
- 1 large egg
- Kosher salt and black pepper
- For the Kebabs:
- 2 small Japanese eggplants, sliced 1/2-inch thick
- 3 cups broccoli florets
- 3 tbsp. olive oil, plus more for the grill
- Kosher salt and black pepper
- 8 oz. mozzarella, thinly sliced, then cut into 1-inch squares
- Toasted Italian rolls, grated Parmesan and red pepper flakes, for serving
Directions
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Make the marinara sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the sliced garlic and cook, stirring, until lightly golden, 2 to 3 minutes. Stir in the oregano, then add the tomatoes, 1/2 tsp salt and black pepper. Bring to a boil, then reduce the heat to a gentle simmer and cook, stirring occasionally, until thickened, 12 to 15 minutes. Season with salt and pepper. Cover and set aside until ready to serve. (For a smoother sauce, puree with an immersion blender.)
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Meanwhile, make the meatballs: Combine the beef, sausage, shredded mozzarella, Parmesan, breadcrumbs, parsley, grated garlic, milk, egg, 1 tsp salt and black pepper in a large bowl; mix with your hands until combined. Form into 1 1/2 -inch meatballs (about 24).
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Make the kebabs: Preheat a grill to medium high. Combine the eggplants, broccoli, olive oil, 1 tsp salt and black pepper in a large bowl; toss to coat. Thread the meatballs, eggplant and broccoli onto eight 12-inch skewers.
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4/ Brush the grill grates with olive oil. Grill the kebabs, covered and turning occasionally, until the meatballs are cooked through and marked and the vegetables are charred around the edges, about 15 minutes; drape a slice of mozzarella over each meatball during the last minute of cooking. Remove to a platter. Reheat the marinara sauce if needed. Serve the kebabs in rolls with the marinara, Parmesan, and red pepper flakes.