The Perfect Meatball Sub

Von Chef Jack Ovens · 45 Min.

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Zubereitung

1. Combine all the meatball ingredients except the oil, then shape into meatballs of your preferred size. Larger ones need longer to cook through.
2. Heat the olive oil in a pan over medium-high heat and sear the meatballs for 5–6 minutes, turning often, until browned all over. Set aside.
3. In the same pan, sauté the onion for 3–4 minutes until slightly translucent, then add the garlic and cook for 1 minute.
4. Add the crushed or diced tomatoes, a splash of water to rinse the can, the passata, the basil, and salt and pepper. Bring to a boil, lower the heat and simmer for 15–20 minutes. Add a pinch of sugar if you like.
5. Return the meatballs and their juices to the sauce and cook for 6–8 minutes, until they reach 71°C (160°F) inside. Adjust the seasoning.
6. Set the oven to 200°C (390°F) on grill/broil.
7. Slice the rolls and spread with butter or extra virgin olive oil. Spread pesto if using, top with sliced mozzarella, and grill until toasted and melted.
8. Fill the other side of each roll with meatballs, spoon over the sauce, and top with Parmigiano Reggiano, basil and cracked black pepper. Close, slice and serve.

Zusammengefasst aus dem Video von Chef Jack Ovens. Schau es dir für die Details an.

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KnoblauchZwiebelEiKäseTomateParmesanMozzarellaRinderhackfleisch