Tender, milky breadcrumb meatballs roasted in a tray of tomato and basil, smothered in oozy mozzarella, showered in parmesan and smashed into crunchy rolls with mature rocket. It's fast, it's hungry, it's full of arguments and laughter.
Makes: 8 subs
Prep time: 20 minutes
Cook time: 50 minutes
INGREDIENTS
Meatballs
1 c panko crumbs (or any stale bread you like)
3/4 c milk
1.5 kg bolognese mince (50/50 beef and pork)
1/2 tbsp onion powder
1/2 tbsp garlic powder
1 tbsp dried oregano
1 egg
olive oil, for the tray
Sauce
700 g passata
400 g jar crushed tomatoes
2 huge garlic cloves, crushed
1 tbsp olive oil
big pinch of salt
crack of pepper
1 c basil leaves and stems
To finish
450 g mozzarella
1/4 c grated parmesan
8 long, crunchy Italian bread rolls or baguette
olive oil, to drizzle
big, mature rocket leaves
METHOD
Preheat the oven to 200°C and lightly oil a large roasting tray.
In a big bowl, tip in the panko and pour over just enough milk to let it swell up and become a soggy mess. Add the mince, onion powder, garlic powder, oregano and egg and mash it all together. Roll into balls bigger than a golf ball but smaller than a handball - you should get 24-25. Lay them in the tray and roast for 20 minutes.
Meanwhile, combine the passata, crushed tomatoes, garlic, olive oil, salt and pepper. Throw in the basil leaves and stems and mix together.
Pull the tray out after 20 minutes and pour the sauce all over and all around the meatballs. Give it a big shake up, turn the oven up to 220°C and throw it back in for another 20 minutes to get some real lushy char on that tomato.
While that's happening, throw the mozzarella into the freezer for 5-10 minutes so it hardens up, then slice it into 5 mm slices.
Rip the tray out, turn all the meatballs over and lay the mozzarella slices all over the top. Throw it back in for 5-10 minutes until melty and oozy. Take it out and sprinkle grated parmesan like crazy everywhere - there's no such thing as too much cheese.
While that's happening, throw the rolls into the oven to crisp up even more. Slice them open, drizzle with olive oil and slap down some big rocket leaves. Layer with at least 3 meatballs, scoop up extra sauce and cheese and drizzle it all over. Smash that crunchy, soft, hot bread top on top, slice in half, then pull it apart.
HINTS
I prefer oozy cheese to crispy mozzarella or crispy cheese, but you take it as far as you want. These meatballs are so tender and delicious because of the milky breadcrumb addition that you don't need to worry too much about taking them too far. Well, unless you leave them in overnight.
I could've added a little bit of bread to the panko and milk, but I didn't bother.
Now, I like my rocket. Unlike everything else, I like baby everything. But as far as rocket goes, I like it to be mature. I like it to be well-rounded. I like it to have an opinion of bitterness. That's how I like my rocket, especially in scenarios like this.
You'll get 24-25 meatballs - use them how you want, but we ate 3 per roll.
NUTRITION (per recipe total - makes 8 subs - guide only):
Energy: approx. 8,150 kcal (34,100 kJ)
Protein: approx. 495g
Fat: approx. 435g
Carbohydrate: approx. 530g
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.