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Classic Meatball Sandwich
Classic Meatball Sandwich
These classic Italian meatballs are perfect to make ahead for those long days, whether you’re out all day at sports, on-the-go, or just too busy. Keep a tray of meatballs at hand and add bread and salad for a quick and easy meal. Featuring Perche ci Credo Spicy Tomato Bruschetta, La Nazionale Tomato Passata & Italianavera tinned tomatoes and a generous amount of shaved Cravero Parmigiano Reggiano.
Ingredients
- RECIPE makes approximately 20-25 meatballs
- 3 eggs
- 2 tbsp Perche Ci Credo Spicy Bruschetta Mix
- 1 tbsp dried herb mix
- salt & pepper
- 1 garlic clove grated
- 1 cup breadcrumbs (we used panko crumbs)
- 500g lean beef mince
- 800g pork mince
Tomato Sauce
- extra virgin olive oil
- 1/2 brown onion finely diced
- 500g La Nazionale Tomato Passata
- 400g Italianavera Tomatoes
- 1 bunch fresh oregano leaves picked, discard stems
- salt & pepper
To serve
- bread rolls
- French cultured butter
- 2 cups cabbage finely shredded
- 1/4 cup SIMON JOHNSON White Condiment
- 1 cup Cravero Parmigiano Reggiano grated
- chopped parsley to garnish
Instructions
- In a large mixing bowl add eggs, bruschetta paste, grated garlic, dried herbs and salt and pepper, whisk ingredients until combined.
- Add breadcrumbs and stir, allowing the crumbs to soak up the liquids. Add the beef and pork mince, mix again until incorporated.
- Use your hands to shape the mince mixture into a small ball. Place the meatballs on a tray and rest in the fridge for 20 mins.
Tomato Sauce
- In a large shallow saucepan, sauté the diced onion in olive oil until soft and tender.
- Add passata, tinned tomatoes, oregano and season to taste with salt and pepper. Simmer sauce over a gentle heat.
- Place meatballs into the simmering sauce and gently poach for 10 to 15 minutes, or until meatballs are cooked through.
To serve
- Mix the sliced cabbage with white condiment in a small bowl.
- Add some cabbage to a sliced and buttered roll, followed by 3 meatballs. Spoon some tomato sauce over the top of each sandwich.
- Garnish meatballs with a generous pinch of grated parmesan and top with a little chopped parsley before serving.
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