Meatball Sandwich

Takes 60 minutes | Serves 4 |

Ingredients

400 g crushed tomatoes
5 cloves garlic
120 ml olive oil
120 g pancetta or bacon
1 handful fresh basil leaves
1 handful fresh basil leaves for garnish
450 g ground beef
225 g ground pork
2 eggs
12 g Parmigiano Reggiano
2 g fennel seeds
1 tablespoon fresh oregano
0.5 teaspoon freshly ground nutmeg
42 g panko bread crumbs
2 tablespoons milk

Steps

Prepare the Sauce

• In a large saucepan, heat the olive oil over medium heat.
• Add the minced garlic and cook until fragrant, about 1 minute.
• Add the diced pancetta or bacon and cook until crispy.
• Pour in the crushed tomatoes and bring the mixture to a simmer.
• Add a handful of basil leaves and let the sauce simmer on low heat for about 20 minutes.
• Season with salt and pepper to taste. Keep the sauce warm while you prepare the meatballs.

Make the Meatballs

• In a large mixing bowl, combine the ground beef, ground pork, eggs, grated Parmigiano Reggiano, toasted fennel seeds, chopped oregano, ground nutmeg, y, and panko bread crumbs.
• Add a splash of milk to the mixture to help bind the ingredients together.
• Using your hands, mix until just combined. Be careful not to overmix to ensure the meatballs stay tender.
• Form the mixture into meatballs of your desired size (about the size of a golf ball works well).

Cook the Meatballs

• Heat a large skillet over medium heat and add a small amount of oil.
• Sear the meatballs on all sides until browned, about 2-3 minutes per side.
• Cover the meatballs with the tomato sauce.
• Cook for 15-20 minutes, or until the meatballs are cooked through.

Assemble the Sandwich

• Slice your bread rolls in half and lightly toast them if desired.
• Place a few meatballs on each roll, spoon over some of the tomato sauce, and top with extra fresh basil leaves.
• Optionally, sprinkle additional grated Parmigiano Reggiano on top before serving.

Serve

• Serve the meatball sandwiches hot, with any remaining sauce on the side.