Loaded Lamb Meatball Hoagie

• Lamb Meatballs
• 1 1/2 pounds ground lamb
• 2 tablespoons garlic, minced
• 2 shallots, minced
• 2 tablespoons chopped parsley leaves
• 1/4 cup grated Parmesan
• Kosher salt and freshly cracked black pepper
• Sundried Tomatoes and Spinach Salad
• 1 cup sun-dried tomatoes in oil, drained, oil reserved, julienned
• 2 tablespoons chopped garlic
• Pinch red pepper flakes
• 1 onion, minced
• 1 (10-ounce) package frozen spinach, thawed and drained
• 1 lemon, juiced
• Pinch salt
• Pinch pepper
• 1 cup mascarpone cheese
• 4 steak rolls

1. Preheat the oven to 425 degrees F. Lightly grease a 9 by 9-inch baking dish.
2. In a large bowl, mix together the lamb, garlic, shallots, parsley and Parmesan.
3. Season the meat with salt and pepper, to taste.
4. Form meat into 1-ounce balls and arrange them in a baking dish.
5. Bake them for 12 to 15 minutes.
6. Remove them from the oven and keep warm.
7. In a large saute pan over medium-high heat, add the oil from the tomatoes.
8. Add the garlic and red pepper flakes.
9. Cook until the garlic begins to brown, about 1 to 2 minutes.
10. Add the onions and cook until softened, about 2 to 3 minutes.
11. Stir in the spinach and tomatoes and cook until warmed through and mixture has good color, about 4 to 5 minutes.
12. Add the lemon juice and season the mixture with salt and pepper, to taste.
13. Whisk in the mascarpone cheese and remove the pan from the heat.
14. Put 3 to 4 meatballs on each roll and top with the sun-dried tomato and spinach salad.

meatballs, ground lamb, garlic, shallots, parsley, parmesan, kosher salt, tomatoes, tomatoes, garlic, red pepper, onion, frozen spinach, lemon, salt, pepper, mascarpone cheese, steak rolls

Taken from www.foodnetwork.com/recipes/aaron-mccargo-jr/loaded-lamb-meatball-hoagie-recipe.html (may not work)