Meatball sandwiches

AT A GLANCE

  • Serves 6 people

  • 100 ml olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 85 gm crustless white bread
  • 80 ml (1/3 cup) milk
  • 1 kg finely minced pork
  • 40 gm (½ cup) finely grated parmesan, plus extra to serve
  • 1 egg
  • 1 tbsp finely chopped rosemary
  • Pinch of freshly grated nutmeg, or to taste
  • 700 ml (1 bottle) passata
  • To serve: crusty bread rolls and rocket salad
01   Heat 2 tbsp olive oil in a frying pan. Add onion and cook over medium heat until soft (4-5 minutes), adding garlic in last minute of cooking. Spread over a plate to cool.
02   Meanwhile, soak bread in milk until all milk is absorbed, then use your fingers to press into a coarse paste. Set aside.
03   Combine pork, parmesan, egg, rosemary and onion and bread mixture in a bowl. Season to taste with sea salt, freshly ground black pepper and nutmeg, then roll into golf ball-sized balls.
04   Heat remaining oil in a large frying pan over high heat. Add meatballs and cook, turning occasionally, until browned (4-5 minutes). Add passata and cook until meatballs are cooked and sauce is thick (3-5 minutes). Season to taste, stuff into crusty bread rolls, scatter with parmesan and serve immediately with rocket salad to the side.

Recipe:

LISA FEATHERBY

Photography:

CHRIS CHEN

Styling:

MIA ASKER

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