Meatball sub
Rated 5.0 stars by 1 users
Cuisine
American
Italian
Servings
4
Prep Time
15 minutes
Cook Time
1 hour
Super simple. Very tasty! What better than some meatballs in an classic Italian sauce! Yup, putting it on a fresh baguette with some pesto and cheese! Enjoy this creation just when you want something comforting!
Ingredients
- 1 onion
- 3 garlic cloves
- 2 can tomato polpo + little water
-
3 anchovy fillets (my favorite brand is Sea Tales)
- Salt
- Basil
- Olive oil
- 500 gr half pork half beef mince
- 50 - 100 gr parmesan
- 1 egg
- Handful of parsley
- Little bit of panko bread crumbs
- Salt
- Pepper
- Basil
- Olive oil
- Parmesan
-
(Optional) some pine nuts
- Mozzarella
- Baguette
Sauce
Meatballs
Pesto
Rest
Directions
- Mince the onion and garlic
- To a pan with oil add the onion, garlic and anchovy. Let saute until the anchovy is melted.
- Go in with the pulpo tomatoes and clean the jars with some water. Add a pinch of salt, a few basil sprigs and let simmer until thickened
- Chop the parsley
- To a bowl add the beef and pork mince, Parmesan, the egg, parsley, salt and pepper. Mix and add panko until the desired consistency is reached.
- Fry the meatballs in some olive oil until golden on all sides. Add the meatballs to the sauce pan and let simmer
- Add basil, Parmesan and olive oil to a blender cup and blend until a pesto is made.
- Assemble the sandwich, first a layer of pesto, followed by the meatballs and some mozzarella slices. Broil for a minutes or until golden and melty, add some of the sauce and basil leaves.
- Serve and enjoy!