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| Meatball subs |
Makes 4
Meatball subs ingredients: 4 large long rolls, split (don't
cut al the way through) 650g mixed meat. 2 tbs finely chopped flat-leaf
parsley. 1/3 cup (25g) grated Parmesan. Pinch of dried chili flakes. 2 garlic
cloves, chopped. 2 tsp Worcestershire sauce. 1 egg. 1 tbs extra virgin olive
oil. 2 cups (500ml) tomato passata. 1 cup (125g) grated Gruyere
Meatball subs recipe: Pull the soft center out of each roll
and place in a food processor. Whiz to fine breadcrumbs, then add the mince,
parsley, parmesan, chili flakes, garlic and Worcestershire sauce. Pulse to
combine, and season, then add the egg. Pulse until the mixture just comes
together. Using damp hands, form mixture into 16 walnut-sized balls and place
on a lined baking tray. Chill for 15 minutes firm up. Heat the olive oil in a
non-stick frypan over medium heat. Add the meatballs and cook, turning, for 6-8
minutes until golden and cooked through. Add the passata and bring to a simmer,
then reduce the heat to low and cook for further 6-8 minutes until the sauce
has thickened and reduced. Preheat grill to high. Place the rolls on a lined
baking tray. Fill each roll with 4 meatballs and some tomato sauce, then top
with Gruyere. Grill for 1 minute or until the cheese starts to melt, then serve
