Meatball Sub

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.