Beef mince

Matt Moran's easy meatball sandwiches

Name: Matt Moran's easy meatball sandwiches
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 sandwiches
Ingredients: 1 ciabatta loaf (from good bakers); 2 cups firmly packed wild rocket; 400g can chopped tomatoes; 2 tbs olive oil; 1 garlic clove, finely chopped; 1 thyme sprig; 1 bunch basil, leaves picked; 100ml olive oil; 1 tbs pine nuts, toasted; 1/2 garlic clove, chopped; 2 tbs finely grated parmesan, plus extra to serve; 2 1/2 tbs olive oil; 1 red onion, finely chopped; 2 garlic cloves, finely chopped; 500g beef mince; 200g pork mince; 3 tsp finely chopped marjoram leaves; 2 tbs finely chopped flat-leaf parsley leaves; 1/4 cup (20g) finely grated parmesan

Rate now

15m

4 sandwiches

https://healthimprovements.info/recipes/meatball-sandwiches/XiryX2Lp — Meatball sandwiches

Jump to recipe

by Matt Moran

Chef and delicious. Produce Awards judge

Nov 01, 2017

For when only a sandwich will truly do. This is an edited extract from Matt Moran’s Australian Food: Coast + Country, Murdoch Books, $45, out now.

1 ciabatta loaf (from good bakers)
2 cups firmly packed wild rocket

Tomato sauce

400g can chopped tomatoes
2 tbs olive oil
1 garlic clove, finely chopped
1 thyme sprig

Pesto

1 bunch basil, leaves picked
100ml olive oil
1 tbs pine nuts, toasted
1/2 garlic clove, chopped
2 tbs finely grated parmesan, plus extra to serve

Meatballs

2 1/2 tbs olive oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
500g beef mince
200g pork mince
3 tsp finely chopped marjoram leaves
2 tbs finely chopped flat-leaf parsley leaves
1/4 cup (20g) finely grated parmesan

Method

1.

For the tomato sauce, combine tomatoes, oil, garlic and thyme in a saucepan and bring to the boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, for 15-20 minutes or until thickened slightly. Transfer to a blender and whiz until smooth. Transfer to a bowl and chill until needed.
2.

For the pesto, combine all ingredients in a blender and whiz until smooth. Transfer to a bowl, cover surface directly with foil and chill until needed.
3.

For the meatballs, heat 1 tbs oil in a frypan over medium heat. Add onion and garlic, and cook, stirring occasionally, for 6 minutes or until onion has softened. Transfer to a bowl and stand for 5 minutes to cool slightly.
4.

Add minced beef and pork, herbs and parmesan to cooled onion mixture and, using your hands, combine well. Roll into two-teaspoonsized balls. Heat remaining 1 1/2 tbs oil in a large frypan over medium heat. Add meatballs and cook, turning occasionally, for 3-4 minutes or until browned all over. Add tomato sauce and simmer for 10-12 minutes or until meatballs are cooked through.
5.

Meanwhile, preheat oven to 180°C.
6.

Place bread in the oven for 5 minutes or until warmed through, then cut into 4 even pieces.
7.

Split each piece in half horizontally and spread a little pesto over the inside of each piece. Spoon meatball mixture onto the base of each slice, top with rocket and scatter with extra parmesan. Top with remaining ciabatta pieces and serve immediately.