MEATBALL SUB
prep time: 20 mins
cooking time: 30 mins
Recipe source: STAY FOR LUNCH
ingredients
Sugo
750ml passata
250ml chicken stock
½ onion diced
1 garliccloved, diced
1 tbs tomato paste
½ cup white wine
1 bay leaf
4-6 stalks of parsley
Salt to taste
Meatballs
250g pork mince
250g beef mince
1/2 cup grana Padano or parmigiano reggiano
¼ cup parsley
1 egg
2 slices day old wide bread, crust cut off, cubed, and soaked in millk
Salt and pepper to taste
Panino toppings
Bakery long roll
Provolone cheese
Bippi Italian style salsa verde
Grana Padano or parmigiano Reggiano
METHOD
Start the sugo. In a large sauce pot over medium heat, saute the onion and garlic until translucent. Add the tomato paste and mix until well combined. Pour in the white wine and mix until evaporated, then add the passata, chicken stock and herbs. Cook until the sugo starts to bubble, then turn down the heat to low and cover with a lid ajar. Cook for 1-1.5hrs, mixing regularly.
Meanwhile prepare your meatball. Combine all the meatball ingredients in a large bowl, mixing by hand until the flavours are well incorporated. Roll into even size balls around 40g each. Repeat until you’ve used up all the meat mixture. Set aside.
Once the sauce has reduced and deepened in flavour, season to taste, then gently place the meatballs in the sugo and cook for another half an hour, covering with the lid, and mixing every five minutes carefully.
Cut the dinner roll in half, spread the based with a thin layer of sugo. Place 4-5 meatballs on the roll, depending how many fit on your roll, then top with provolone cheese. Using a blowtorch or until the grill, melt the cheese until charred, then top with Bippi Italian Style Salsa Verde, and grated grana padano parmigiano reggiano.
