Meatball subs with gruyère and jalapeños

Meatball subs with gruyère and jalapeños

By
From
Ben's Meat Bible
Serves
6
Photographer
Benito Martin

I think the Americans own the sandwich world. This one, though, draws its inspiration from a couple of Greek girls who ran a café on Winn Lane in Brisvegas! Theirs was a wonderful interpretation of mum’s meatballs stuffed in a bun with melting cheese. I’ve put a spicy spin on this and I’m sure you’ll love it.

Ingredients

Quantity Ingredient
70g japanese panko breadcrumbs
100ml milk
500g lean minced pork
1 onion, grated
salt
freshly ground black pepper
60ml olive oil
2 garlic cloves, finely chopped
400g tomato passata
2 jalapeno chillies, 1 whole and pricked, 1 thinly sliced, (or use pickled jalapeños)
1 cinnamon stick
6 soft, long white bread rolls
100g gruyere cheese, thickly sliced
100g baby spinach leaves
1 ripe avocado, stone removed and flesh sliced
fries, to serve

Method

  1. In a medium-sized bowl, soak the breadcrumbs in the milk for 5 minutes. Mix in the pork and onion, then season with salt and pepper. Wet your hands and roll the meatball mixture into 24 walnut-sized balls. Place them on a tray, cover and refrigerate for 10–15 minutes.
  2. Preheat the oven to 180°C.
  3. Heat 2 tablespoons of the oil in a large ovenproof frying pan over medium–high heat. Cook the meatballs for 6–8 minutes, turning often, until browned. Remove from the pan and set aside. Heat the remaining oil in the same frying pan and cook the garlic for 30 seconds, stirring, until fragrant. Add the tomato passata, whole pricked jalapeño, cinnamon and meatballs to the pan and stir to combine. Transfer to the oven and cook for 15 minutes, or until the meatballs are cooked through and the sauce is bubbling and thickened.
  4. Preheat the grill to medium–high. Slice the bread rolls lengthways but not all the way through, then toast until golden-brown. Arrange the cheese and jalapeño slices on top and grill for 1–2 minutes, or until the cheese is melted and oozing. Tuck some spinach leaves, avocado slices and 4 meatballs into each of the bread rolls. Spoon over some of the tomato sauce and serve immediately with fries.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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