Meatball Subs with Smoky Barbecue Sauce
Photography by Sarah Tuck.
These humble meatball are just so good, the perfect comfort food for a lazy weekend afternoon.
Serves: 4–6
INGREDIENTS
500 grams pork mince
250 grams beef mince
1 egg, lightly beaten
2 slices white toast bread, crusts removed
¼ cup milk
2 cloves garlic, peeled and crushed
2 tablespoons grated Parmesan
⅓ cup ricotta
Pinch dried chilli flakes
½ teaspoon fennel seeds, dry toasted and ground in mortar and pestle
sea salt and freshly ground black pepper
finely grated zest of 1 lime
olive oil spray
⅓ cup grated mozzarella to serve
9–10 soft, small white rolls
Sauce
1 tablespoon olive oil
1 onion, chopped
1 cup brown sugar
2 tablespoons Worcestershire Sauce
3 tablespoons American mustard
1 400 gram tin chopped tomatoes in juice
2 tablespoons cider vinegar
2 tablespoons maple syrup
1 teaspoon sweet smoked paprika
¼ teaspoon ground cloves
1 tablespoon plain flour
pinch cayenne pepper
salt and pepper to taste
2 tablespoon bourbon
Coleslaw
⅔ cup good quality egg mayonnaise
¼ teaspoon celery salt
1 tablespoon cider vinegar
2 teaspoons caster sugar
½ small cabbage, finely sliced
1 cup watercress or watercress micro-greens
METHOD
Meatballs: Break pork and beef mince up into a large bowl and stir through egg. Put theroughly torn up bread and milk into a food processor. Let it soak for a minute while you add the garlic, Parmesan, ricotta, chilli flakes, fennel seeds, salt, pepper and lime zest. Pulse it all until the mixture is just combined. Add to the mince then mix really well together. Roll into about 20 golf ball size meatballs and chill in the fridge until ready to use.
Sauce: Heat oil in a big heavy based pot, add onion and cook over a medium/gentle heat for 10 minutes until the onion is softened but not coloured. Add remaining ingredients, whisking to incorporate flour. Bring to a simmer and cook for 30 minutes. Whizz in a food processor until as smooth as you like (I left a bit of texture), cool and store in a covered container in the fridge.
Coleslaw: Whisk together mayonnaise, salt, vinegar and sugar. Stir through cabbage and watercress. When ready, pre-heat the oven to 200˚C and line a large oven tray with baking paper. Lay out meatballs and give a light spray with olive oil. Bake in the oven for 20 minutes. Sprinkle over mozzarella and grill a minute or two until golden.
Assembly: Serve rolls with coleslaw, meatballs and a good dollop of barbecue sauce. Makes about 10 rolls.
Sarah Tuck
Sarah Tuck is a food writer and photographer based in Auckland. For more recipe ideas and cooking inspiration, visit her beautifully photographed blog, Stuck in the Kitchen. To read a little more about her and find out how Stuck in the Kitchen began, click here to read our story on her.
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