Mama’s Ultimate Meatball Sandwich

meatballsandwich
Topped with sticky sweet panfried veggies and cheese, this meatball sandwich is messy and comforting. A super great saturday night supper.

For the sauce:
1 tbsp good quality or homemade garlic and basil pesto
1 jar of your favourite pasta sauce
1 can diced tomatoes
1 can tomato paste
1/2 cup white wine
1 tbsp italian seasoning
2 bay leaves

Combine all sauce ingredients in a large pot and set to simmer on medium heat.

For the meatballs:
500g ground pork
500g lean ground beef
1/2 cup panko bread crumbs
2 eggs
1 tbsp good quality or homemade garlic and basil pesto
1/2 cup grated parmesan or romano cheese
1/4 tsp salt
1/4 tsp pepper
1/2 tsp red chili flakes (optional)
1 tsp worchestershire sauce

Combine all meatball ingredients in a large bowl using your hands (they really are the best tools for this 🙂
Roll into 1.5 inch balls (a little larger than a golf ball) and plop them gently into the simmering sauce.

Simmer for 10 minutes and then stir the meatballs (very gently) and cook for another hour, stirring every now and then.

For the veggie topping:
2 medium onions, sliced
2 small zucchini, diced
2 bell peppers (whever colour you like), diced
1/4 cup of sun dried tomatoes, finely diced
1.5 cups sliced mushrooms
2 tbsp olive oil
salt and pepper

Combine above ingredients in a large frying pan and sautee over medium high heat, stirring often until golden and sticky.

For the garlic spinach:
8 cups washed baby spinach
2 garlic cloves, crushed or grated
2 tbsp olive oil
salt and pepper

Combine above ingredients in a large frying pan and sautee over medium high heat, stirring often until spinach is just wilted but still bright green.

To assemble the sandwiches:
Slice fresh baked italian or portuguese buns in half and butter. Fill sandwich with a few meatballs and a small scoop of tomato sauce. Top with provolone or mozzarella cheese, the veggie mixture and spinach.

Enjoy with a salad, a nice glass of wine or beer and a large napkin!

Mangia!

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