Meatball Sub:
Ingredients:
For Sauce:
Olive oil 2 tbsp.
Onion (finely chopped) 1/2 small
1/2 medium carrot (finely chopped) 1/2
celery (finely chopped) 1/2 stalk
Kosher salt
Tomatoes, crushed by hand 800g
Bay leaf 1
Fresh basil leaves 2
For meat balls:
Potato, peeled about 1/3 of large potato
Kosher salt
Boneless minced meat 1/2 Kg
Grated cheese 1/3 cup
Minced garlic 1/2 tsp
Olive oil 1/4 cup
Freshly ground pepper
baguette (Buns) 4-6
How to Cook:
For sauce:
- Heat the olive oil in a medium saucepan over medium heat.
- Add the onion, celery, carrot and a pinch of salt and prepare dinner, stirring occasionally, till gentle, approximately eight mins.
- Stir within the tomatoes and their juices, the bay leaf, basil and half cup water.
- Put it into a simmer and cook, stirring sometimes, till the sauce thickens, 30 to 40 mins.
- Season with salt.
For Meatballs:
- Place the potato in a small saucepan with cold water to cowl; add 2 teaspoons salt and bring to a boil.
- Cook until the potato is soft, about 10 mins.
- Cool slightly, then coarsely grate the potato with a box grater.
- Blend the minced meat, cheese, milk, garlic, thyme, 1 tablespoon olive oil, 1/4 teaspoon pepper and 1 teaspoon salt with your fingers till simply mixed.
- Lightly shape the mixture into 1-inch meatballs.
- Heat three tablespoons olive oil in a massive nonstick skillet over medium-high heat.
- Add the meatballs and cook dinner, turning now and again, until browned and just cooked , for approximately eight mins.
- Switch to the sauce and simmer five mins.
- Fill the baguette portions with the meatballs and pinnacle with greater sauce.
- Sprinkle with cheese and serve.
