A classic sandwich filled with spiced grilled meatballs and fresh vegetables. This hearty dish brings the street-food flavors of seaside towns home and is perfect for a crowd or a relaxed weekend meal.
Thoroughly knead the ground meat with the grated onion, breadcrumbs, cumin, black pepper, and salt. Refrigerate the mixture for at least 30 minutes to help the meatballs hold together as they cook.
Shape the mixture into long meatballs. Cook them on a hot grill or in a skillet over medium-high heat, turning until browned outside and fully cooked inside.
Lightly toast the bread on the grill. Add the tomato, roasted pepper, and thinly sliced onion, then place the meatballs inside and close the sandwich. Serve hot.
Make sure the meatballs, which contain red meat, are cooked through in the center. Contains gluten. Rest the meatball mixture in the refrigerator for at least half an hour to help the patties hold together and let the spices develop. Serve hot.
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