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1
To make the arugula pesto, in a food processor, combine the walnuts, garlic, arugula, Parmigiano-Reggiano and the 1 tsp.
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2
salt and pulse to blend.
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3
With the machine running, pour in the olive oil through the feed tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed.
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4
Taste and adjust the seasonings with salt.
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5
Set aside.
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6
In a large bowl, combine the ground beef, ricotta, Parmigiano-Reggiano, bread crumbs, eggs, parsley, garlic, red pepper flakes and salt.
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7
Mix gently just until combined; you don't want to overwork the meat.
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8
Form the mixture into 12 meatballs about the size of golf balls, putting them on a lightly oiled baking sheet as you work.
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9
Set aside at room temperature.
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10
Build a hot fire in a charcoal grill or preheat a gas grill to high.
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11
Using a grill brush, scrape the heated grill rack clean.
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12
Rub the rack with oil.
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13
Arrange the meatballs on the grill rack without crowding.
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14
Using tongs, grill until the meatballs are browned evenly on all sides and cooked to medium, 8 to 10 minutes total, depending on the grill temperature.
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15
Move any meatballs to a cooler area of the grill if they threaten to overbrown.
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16
Transfer to a platter or a clean baking sheet as they are finished.
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17
Let rest for 5 minutes while you assemble the sandwiches.
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18
Cut the baguette crosswise into 4 pieces and split each piece horizontally.
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19
Lay the pieces, cut side down, on the grill.
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20
Toast until golden brown, about 3 minutes.
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21
Lay the provolone slices on half of the baguette pieces.
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22
Place 3 meatballs on top of the cheese-lined baguette slices.
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23
Garnish with the pesto, cover the sandwiches with the remaining baguette pieces and serve immediately.
