-
serves
6
-
preparation
20 minutes
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cook
50 minutes
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difficulty
Easy
Ingredients
- 6 white sesame seed hoagie rolls
- Olive oil, for drizzling
- 75 g salted butter, room temperature
- Horseradish cream, to serve
- Green sauce, to serve
- ⅔ cup finely grated parmesan, to serve
- ½ cup basil leaves, to serve
red sauce
- 1 tablespoon olive oil
- ½ brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 ½ tbsp. Calabrian chili paste
- 800 g canned Italian crushed tomatoes
- Salt and black pepper
- 150 g butter
Meatballs
- 600 g minced pork
- 600 g ground beef
- 200 g breadcrumbs
- 200 g finely grated parmesan cheese
- 100g finely grated pecorino cheese
- 350 ml milk
Green sauce
- 250 g parsley (flat or curly)
- 1 tablespoon baby capers
- ½ long green pepper, seeded and coarsely chopped
- 1 cup (250 ml) olive oil
- 1 shallot, finely chopped
- 40 g Dijon Mustard
- 50 ml White vinegar
- 1 cup (250 ml) canola oil
Instructions
- To make the meatballs, combine the ingredients in a large bowl and mix well. Refrigerate while you prepare the sauces.
- To make the salsa verde, add the parsley, capers, chili pepper, olive oil, shallot, mustard and vinegar to a blender and blend until finely chopped. While the blender is running, drizzle in enough canola oil to make a salsa consistency; season to taste.
- To make the red sauce, heat the oil in a large, heavy-based frying pan. Add the onion and cook until softened. Stir in the garlic and chilli paste and cook for 1 minute or until fragrant. Add the tomatoes to the pan, stir and simmer gently for 6 to 8 minutes. Season with salt and black pepper and continue to simmer until thickened. Stir in the butter.
- Meanwhile, roll the seasoned mince mixture into 6cm (2.4in) meatballs. Heat a generous drizzle of oil in a second large frying pan. Sear the meatballs in batches, until all are golden brown, then transfer them straight to the pan with the red sauce and cook for 15 minutes, stirring occasionally, or until cooked through.
- To serve, slice and butter the buns. Spread with a little horseradish and top with the meatballs. Pour a little sauce over them, drizzle with salsa verde (see note) and sprinkle with Parmesan. Garnish with a few torn basil leaves and serve.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for a conventional oven; if using a convection oven, reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon is 5ml; 1 tablespoon is 20ml; 1 cup is 250ml. | All herbs are fresh (unless otherwise stated) and cups are lightly packed. | All vegetables are medium-sized and peeled unless otherwise stated. | All eggs are 55-60g unless otherwise stated.
