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These are the kind of meatball subs you’d imagine devouring in a classic Italian New York restaurant. They are hearty, comforting and made just like the nonnas do back in Sicily. So you’ve gotta give them a go. Now. Capiche?
4 subway rolls, halved lengthways
325 grams veal mince
325 grams pork mince
3 tablespoons chopped parsley
1 tablespoon Worcestershire sauce
1 tablespoon hickory sauce
salt and pepper
1 free-range egg
½ cup grated Parmesan cheese
2 cups tomato passata
1 tablespoon chilli flakes
small handful of basil
1 cup grated mozzarella cheese
Italian flat-leaf parsley for garnish (optional)
Food processor with blade attachment
Meatballs: Remove the bread centre from each of the 4 split subway rolls, roughly 70 grams in total. Place in the food processor and blitz until you have fine crumbs, then add both the minces, the parsley, Worcestershire sauce, hickory sauce and Parmesan cheese. Season and pulse to combine. Add the egg then pulse again until the mixture comes together.
With damp hands, form roughly 20 small golf ball-sized meatballs. Heat some olive oil in a large cast iron skillet or non-stick pan over medium heat. Add the meatballs and cook for 8-10 minutes until golden and cooked through. (You may need to do this in batches so as not to crowd the pan). Place all the cooked meatballs in the pan, add the passata, chilli flakes and basil, bring to a simmer then reduce the heat and cook for another 10 minutes until the sauce is reduced and thickened.
To assemble: Preheat your grill to high.
Place the rolls on a baking tray and fill each one with 4-5 meatballs and some of the sauce. Top with mozzarella cheese and grill until the cheese is melted and bubbling.
Serve garnished with torn Italian flat-leaf parsley, and a nice cold beer on the side.