Recipe: Italian Meatball Sandwich
750g ground beef
1 shallot, diced
2 cloves garlic, minced
1 tbsp chopped fresh parsley leaves
¾ cup Italian breadcrumbs
¼ cup grated Parmesan
1 large egg
1 tbsp olive oil
4 baguettes, toasted, for serving
100g mozzarella, sliced
FOR THE MARINARA SAUCE
1 400g can passata
½ tsp basil
¼ tsp garlic powder
¼ tsp red pepper flakes
Pinch of sugar (optional)
1 Preheat oven to 230C.
2 In a large bowl, combine the ground beef, shallot, garlic, parsley, breadcrumbs, Parmesan and egg. Using a wooden spoon or clean hands, stir until well combined. Roll mixture into 3cm spheres, forming about 18 to 20 meatballs.
3 Heat the olive oil in a large frying pan set over a medium high heat. Add meatballs, in batches, and cook until all sides are browned, about 4 to 5 minutes. Transfer to a plate lined with paper towels.
4 In a small bowl, whisk together the passata, basil, garlic powder, red pepper flakes and sugar, if using.
5 Place the frying pan back on the heat, reduce to low and add the tomato sauce and meatballs, simmering until the sauce has thickened, about 10 to 15 minutes.
6 To assemble the sandwich, place 3 to 4 meatballs and a spoonful of marinara into each baguette. Top with sliced mozzarella and place into oven and bake until the cheese has melted, about 5 minutes.