BBQ Meatball Subs with Blistered Tomato & Horopito Sauce

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A perfect summer recipe for the family. Heat up your BBQ, grab your Lodge Cast Iron & get cooking these BBQ Meatball Subs by That Green Olive

To make the meatballs, put all the ingredients in a large bowl. Using clean hands, mix and squeeze the mixture until everything is well combined and the mixture is pliable.
Roll into golf balls and set aside in the fridge for 30 minutes to firm up.
Preheat your barbecue over medium-high. Place your Lodge 16cm Skillet on one side of the barbecue, and add the olive oil. Let it heat up slightly before adding the tomatoes. Close the lid of the barbecue and cook for 20 minutes, stirring a couple of times, until the tomatoes have released their juices and the skins have blistered.
Add the onion and garlic and cook, stirring, for 5 minutes until fragrant. Add the wine, parsley and horopito. Stir to combine, then reduce heat to medium-low. Allow to simmer and thicken while you cook the meatballs. Turn off the heat once reduced to your liking, and keep warm.
Place your Lodge Chef’s Collection 28cm Square Griddle next to your 16cm Skillet on the barbecue. Add 2-3 tbsp olive oil and allow to heat for 30 seconds or so, before adding the meatballs. Close the lid and cook for 10-15 minutes, until nicely browned underneath. Turn over, put the lid back on and cook for an additional 10-15 minutes, turning occasionally, until browned all over. Turn off the barbecue.
To assemble, slit open each hot dog roll and spread with butter. Fill each with a small handful of mesclun, and 3-4 meatballs per roll. Spoon over the blistered tomato sauce and sprinkle over the grated cheddar. Serve hot.