ITALIAN MEATBALL SUB
Probably the best meatball sub I’ve ever eaten. Made in the kitchen, then finished off in the Noosa Everglades.
for the tomato sauce:
ingredients:
2 tbsp extra virgin olive oil
3/4 cup finely chopped onions
3/4 cup finely chopped carrots
3/4 cup finely chopped celery
2 tbsp chopped fresh parsley
2 cloves roasted garlic minced
790ml tin of crushed tomatoes
2 tbsp chopped fresh basil
2 tbsp tomato paste
salt and pepper to taste
Method:
Heat the oil in a large pan over medium heat. add the onions, carrots, celery and parsley. stir to combine and coat in oil. reduce heat and cover, cook for about 15 minutes or until the vegetables are cooked. remove lid, add garlic, tomatoes, tomato paste and basil. stir to combine, season with salt and pepper. continue to simmer uncovered for 15-20 minutes or until the sauce thickens.
for the meatballs:
ingredients:
500 g beef mince (at least 16% fat, not the lean beef)
500 g pork mince
2/3 cups full cream milk steamed
85 g bread (no crust)
1/4 cup ricotta cheese
1/4 cup grated parmesan
2 eggs
1 tbsp chopped fresh parsley
1 tsp dried oregano
3 cloves garlic - minced
1 cup flour
1/3 cup extra virgin olive oil
salt and pepper to taste
Method:
heat the milk in a pot until steamed, tear the bread and soak in hot milk and mash it until it resembles a paste. in a large bowl, add the beef, pork, ricotta, parmesan, eggs, parsley, oregano, garlic and the bread milk mash, season with salt and pepper. mix it with your hands until just combined, don’t over mix. wet your hands and form meatballs, roughly 2-3cm in size, roll in the flour and set aside on baking paper until you have finished rolling out all the meatballs. heat olive oil in a cast iron pan over medium heat and add meatballs, brown both sides. then put in the pot of tomato sauce making sure to cover the meatballs with the sauce. cover the pot and simmer for roughly 20 minutes. eat straight away or allow to cool and transfer to an airtight container in the fridge until you’re ready to eat.
reheat over medium heat, add mozzarella cheese, lightly butter and toast a brioche hotdog roll, once meatballs heated through, scoop a few on to the roll, top with grated parmesan and enjoy.
