Ingredients/ serves 6
- 500 g lean beef mince
- 1½ tbsp olive oil
- ½ Spanish onion, finely diced
- 1 clove garlic, finely chopped
- 30 g finely grated parmesan
- 30 g finely grated pecorino
- 30 g fresh white breadcrumbs
- 2 tbsp finely chopped oregano
- 2 tbsp flat-leaf parsley, finely chopped
- 2 tsp finely chopped thyme
- 2 tsp finely chopped rosemary
- 1 pinch of grated nutmeg
- 1 Spanish onion, diced
- 2 cloves garlic, finely chopped
- 2 400g cans of cherry tomatoes
- 2 cups tomato passata
- 2 thyme sprigs
- 1 tbsp balsamic vinegar
- To Serve:
- 6 mini sub rolls
- Baby rocket
- Extra parmesan
1.For meatballs, heat 1½ tbsp olive oil in a saucepan over medium-high heat then cook onion and garlic for about 5 minutes until tender. Cool completely, then mix in a bowl with the mince, parmesan, pecorino, breadcrumbs, oregano, thyme, rosemary and nutmeg to combine well (use your hands, they’re the best tool for this!), season generously with salt and freshly ground pepper. Roll into walnut-sized balls, place on a tray, cover and refrigerate to rest (30 minutes).
2.Preheat oven to 180°C. Heat 1 tbsp olive oil in a casserole, add onion and garlic and sauté for about 5 minutes until tender. Add cherry tomatoes, passata and herbs, season to taste with salt and pepper, simmer for about 20 minutes until beginning to thicken.
3.Heat remaining oil in a frying pan over medium-high heat and brown meatballs all over. Add to sauce and bake, turning meatballs occasionally in sauce, until just cooked through (15-20 minutes).
4.To serve, split rolls lengthways and stuff with meatballs, then spoon over a little sauce. Scatter with grated parmesan, some rocket and a couple of basil leaves and serve with plenty of paper napkins!
Recipe sourced from www.beefandlamb.com.au