AT A GLANCE
Who doesn't love a meatball sandwich? This version ups the ante with a garlic butter melting into the crusty baguette.
|01||For pork and veal meatballs, heat oil in a saucepan over medium-high heat, add onion, garlic and pancetta, and sauté until tender and fragrant (4-5 minutes). Transfer to a bowl, cool completely, then add remaining ingredients, season to taste and mix well with your hands to combine. Roll into golfball-sized balls, place on a tray, cover and refrigerate to rest (30 minutes).|
|02||Heat half the oil in a casserole, add onion and garlic and sauté until tender (4-5 minutes). Add cherry tomatoes, passata, wine and herbs, season to taste and simmer until beginning to thicken (15-20 minutes). Season to taste and set aside.|
|03||Preheat oven to 160C. Heat remaining oil in a large frying pan, add meatballs and brown all over. Add to tomato sauce, transfer to oven and bake, turning meatballs occasionally, until cooked through and sauce is thick and rich (30-40 minutes). Remove from oven, discard herbs and stir in vinegar.|
|04||For garlic butter, beat ingredients in a bowl to combine and season to taste.|
|05||Heat grill to high. Spread garlic butter all over the inside of both baguettes and grill until golden and bubbling (2-3 minutes). Fill baguettes with meatballs, top with sauce, shaved parmesan and rocket, cut each into 2 or 3 portions and serve hot.|
AMERICAN PALE ALE. , suggested by MAX ALLEN