Friday, 23 October 2015

Meatball subs (Sandwiches) with spicy tomato relish

Meatball subs (Sandwiches) with spicy tomato relish
Serves 4
for the meatballs 500g  lean beef mince
1 red onion, finely chopped
2 garlic cloves, finely chopped
1/2 cup bread crumbs
1/2 cup chopped parsley
1/2 cup fresh ricotta cheese
1 tsp smoked paprika
1 tsp ground coriander
1/2 tsp ground cumin
1 tsp salt
pepper to taste
spicy tomato relish 1 red onion, finely chopped
2 garlic cloves, finely chopped
1 tin chopped/cherry tomatoes
1 tbsp Balsamic vinegar
1-2 tsp dried chilli flakes (depending on the amount of heat you want)
1 tbsp sugar
salt & pepper to taste
to serve fresh rolls, I used mini baguettes
mature cheddar/mozzarella, sliced
  1. In a frying pan, fry the red onion and garlic in a bit of olive oil, until soft and translucent.  When cooked, remove from the pan and set aside.
  2. In a large bowl, combine the meats, cooked onions, bread crumbs, parsley, ricotta, spices, salt & pepper and mix well. To make sure the seasoning is correct, fry a teaspoon of the mixture in the same pan you fried the onions and taste. Adjust seasoning as necessary.
  3. With wet hands, form golf ball-sized meatballs and place on a tray lined with clingfilm/tin foil. When all the meatballs have been formed, place the tray in the fridge and allow the meatballs to rest for 20-30 minutes.
  4. Pre-heat the oven to 200°c.
  5. Place the chilled meatballs on a greased baking tray and place in the oven. Bake for 15-20 minutes until the meatballs are cooked through but still juicy.
  6. In the meantime, get started on the sauce. In a medium saucepan, fry the onion and garlic in olive oil until soft & translucent.
  7. Add the tomatoes, Balsamic vinegar, chilli flakes, sugar and season to taste.
  8. Allow to simmer and reduce until the sauce has thickened.
  9. To serve, cut the rolls open, but not all the way through. Place the sliced cheese on the bread followed by a few meatballs. Spoon over the tomato relish and serve immediately.

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