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
- 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.
- 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.
- 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.
- Pre-heat the oven to 200°c.
- 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.
- In the meantime, get started on the sauce. In a medium saucepan, fry the onion and garlic in olive oil until soft & translucent.
- Add the tomatoes, Balsamic vinegar, chilli flakes, sugar and season to taste.
- Allow to simmer and reduce until the sauce has thickened.
- 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.
