Here's my version of a “submarine slob” it is truly the ultimate sandwich.
This is the burger recipe but made into meatballs – a little imagination goes a long way!
It might seem a tad long winded, since these elements will require cooking ahead but I assure you it will be well worth it.
The recipe is easy and makes really tasty meatballs, together with a delicious tomato sauce – a great idea for a batch cook.
Meatballs
450g minced beef, pork, turkey or Quorn
*salt and black pepper
*garlic – either 2 tsps of paste or 2 cloves, crushed
*mixed herbs or garlic Italian seasoning – a generous sprinkle
*half a tsp of chilli
*heaped tbsp of tomato paste
*1 egg
sprinkle of plain flour
Rapeseed or vegetable oil for shallow frying
Place the mince in a large mixing bowl then add the remaining ingredients marked *, mix well. At this point your mixture may be too wet. If it is, sprinkle a little plain flour over the mixture and fold in gently.
Use a teaspoon as a measure and heaped with mixture, roll it between your hands and set aside on a board. When the meatballs are ready, heat the oil in a large frying pan and fry on a low heat, gently and carefully shaking the pan to ensure they are evenly coloured – use tongs if you are accident prone! Seal the meatballs in batches - 8 at a time and then transfer to an oven-proof dish or foil tray ready for later – place the dish or tray containing the meatballs in a pre-heated oven 180fan/200c/Gas 6 and complete the cooking for 15/20 minutes – this time will vary depending on the sizes of the meatball – ensure that they are properly cooked – cut a larger one in half to be sure, then cool, cover and fridge until you're ready for action.
The sauce that goes with …