MEATBALL SUB
MEATBALL SUB
60gm panko crumbs
1/2 cup milk
1kg pork mince
2 eggs
1 bunch parsley (leaves)
1/4 cup fine grated parmesan
2 garlic cloves (minced)
1/4 whole nutmeg (finely grated)
1 brown onion (finely diced)
2 garlic cloves (rough chopped)
1 tea sp chilli flakes
700gm basil passata
Salt
Black pepper
Olive oil
Sub style bread
Pesto of choice
Whole mozzarella
Grana Padano/Parmasen Reggiano cheese block
Start by making the meatballs so they’re ready to go. Add panko crumbs in bowl and cover with milk to soak. In seperate larger bowl add pork mince, eggs, the minced garlic cloves, nutmeg, glug of olive oil, a few pinches salt and few cracks of black pepper. Squeeze out the excess milk from the panino and add into the bowl. Mix together with your hands until completely homogenous. Roll into meatball using your hands and place on tray.
Place large pot on medium heat and add a glug of oil. Once up to temeprature add in the onion and sweat for 5 minutes with a pinch of salt. Add in garlic and chilli flakes and stir through for a minute. Add in passata and then fill jar 3/4 with water, shake and add that in as well. Season with salt and pepper and bring to a high simmer. Once simmer is reach add the meatballs in making sure they’re all covered. Pop lid on top and cook covered for 30 minutes. Remove lid and cook for another 15-30 minutes, or until the sauce is glossy and has thickened.
Preheat oven to highest temperature on grill setting.
To put together sub, add some slices of mozzarella to one side of bread, and olive oil the other side and pop under grill in oven. Cook under grill until cheese is melter, being careful to not burn. Remove from oven and pesto the non cheese side. Add meatballs to the middles with some extra sauce and finish with finely grated grana padano.
MEATBALL SUB
A meatball sub is a warm sandwich consisting of meatballs, typically made from beef, pork, veal or a combination, simmered in tomato sauce and tucked into a long roll or baguette, often topped with melted provolone or mozzarella and a sprinkle of grated Parmesan and herbs.It's comfort food portable, hearty and saucy. Its origins trace to Italian American communities in the United States during the late 19th and early 20th centuries, when Italian immigrants adapted traditional Italian meatball recipes into a sandwich form using American bread and cheeses, becoming a staple of delis and diners rather than a dish directly imported from Italy.
My version uses the importantly milk soaked panko crumbs, which makes sure the meatballs stay incredibly moist. Meatball subs have become so popular in recent years and doing them home are so warming. Plus you can have one sub and then a wonderful saucy meatballs to top onto pasta for the next few days for leftovers.
MEATBALL SUB
〰️
MEATBALL SUB 〰️
Time: 90 minutes
Serves: 3-4
60gm panko crumbs
1/2 cup milk
1kg pork mince
2 eggs
1 bunch parsley (leaves)
1/4 cup fine grated parmesan
2 garlic cloves (minced)
1/4 whole nutmeg (finely grated)
1 brown onion (finely diced)
2 garlic cloves (rough chopped)
1 tea sp chilli flakes
700gm basil passata
Salt
Black pepper
Olive oil
Sub style bread
Pesto of choice
Whole mozzarella
Grana Padano/Parmasen Reggiano cheese block
Start by making the meatballs so they’re ready to go. Add panko crumbs in bowl and cover with milk to soak. In seperate larger bowl add pork mince, eggs, the minced garlic cloves, nutmeg, glug of olive oil, a few pinches salt and few cracks of black pepper. Squeeze out the excess milk from the panko and add into the bowl. Mix together with your hands until completely homogenous. Roll into meatball using your hands and place on tray.
Place large pot on medium heat and add a glug of oil. Once up to temperature add in the onion and sweat for 5 minutes with a pinch of salt. Add in garlic and chilli flakes and stir through for a minute. Add in passata and then fill jar 3/4 with water, shake and add that in as well. Season with salt and pepper and bring to a high simmer. Once simmer is reach add the meatballs in making sure they’re all covered. Pop lid on top and cook covered for 30 minutes. Remove lid and cook for another 15-30 minutes, or until the sauce is glossy and has thickened.
Preheat oven to highest temperature on grill setting.
To put together sub, add some slices of mozzarella to one side of bread, and olive oil the other side and pop under grill in oven. Cook under grill until cheese is melter, being careful to not burn. Remove from oven and pesto the non cheese side. Add meatballs to the middles with some extra sauce and finish with finely grated grana padano.