Meatball Sub

Meatball Sub

Meatball Sub

Ingredients

Makes 4

MEATBALLS:

• 1 thick slice white bread, crusts removed
• a few tbsp milk
• 9oz (250g) ground pork mince
• 9oz (250g) ground beef mince
• 2 tbsp finely chopped fresh flat-leaf parsley 4 tbsp finely grated fresh Parmesan cheese
• 1 small onion, very finely chopped
• sea salt and black pepper, to taste
• all-purpose (plain) flour, for dusting
• vegetable oil, for frying

SAUCE:

• 2 tbsp vegetable oil
• 4 garlic cloves, finely chopped
• good pinch of crushed red pepper flakes (chili flakes) a splash of red wine
• 14oz (400g) can chopped tomatoes
• pinch of superfine (caster) sugar
• 1 bay leaf, torn
• a splash of water or beef or vegetable broth (stock) a small bunch of fresh basil, shredded

ROASTED VEGETABLES:

• 1 green bell pepper, seeded
• 1 onion, peeled
• olive oil, for drizzling

TO SERVE:

• 4 sub rolls
• gruyere cheese slices

Method

1. To make the meatbal s, put the bread in a smal bowl and cover with the milk, al owing it to soak in, then mash to a paste with a fork
2. Mix the paste with al the other meatbal ingredients, except the flour and vegetable oil
3. Shape the mixture into large walnut-sized meatbal s, then chil them in the refrigerator for at least 30 minutes
4. When you are ready to cook the meatbal s, cover a plate with flour, then rol each meatbal around in it to cover completely
5. Cook the meatbal s in some vegetable oil in a frying pan or skil et for about 5 minutes, until browned al over, then set aside to drain on paper towels, while you prepare the sauce
6. The meatbal s don’t need to be cooked fully, as they wil be simmered in the sauce later
7. To make the sauce, heat the vegetable oil in a frying pan or skil et and gently cook the garlic and crushed red pepper (chili) flakes until the garlic just begins to color
8. Add the wine and let it bubble up for a minute or so
9. Add the tomatoes, sugar, bay leaf, water or broth (stock), and some salt and pepper
10. Bring to a boil, then add the meatbal s
11. Let the mixture simmer, uncovered, for 30-40 minutes, until the sauce is rich and thick and the meatbal s are cooked
12. Stir in the basil
13. Meanwhile, cook the roasted vegetables.
14. Preheat the oven to 400°F 200°C Gas 6
15. Cut the bel pepper and onion into wedges, place in a roasting pan, season with salt and pepper, and drizzle with some olive oil
16. Mix wel
17. Roast in the oven for about 30 minutes, until soft and charred in places
18. Preheat the broiler (gril ) to high
19. To serve, split the subs, then scoop out some of the crumb from the bottom half of each one so you can fit the meatbal s in more easily
20. Lightly toast the bottom halves of the subs
21. Top each one with some of the meatbal s and sauce, then some cheese slices, and place under the broiler so that the cheese melts
22. Toast the top halves of the rol s also
23. Top the cheesy meatbal s with the roasted veg, then add the top half of each sub
24. Serve at once
25. Make sure you do some serious exercise the next day.