The One and Only, Meatball Sub

The one and only Meatball Sub | The Sugar Hit

 

I went to a launch the other day. A fancy, adults only style event. If you follow me on Twitter or Instagram you might have seen some of tweets and pictures about it already.

 

It was the launch of Good Food Month here in Brisbane, which I am MORE than happy to wholeheartedly support. In my opinion every month should be good food month. Because, duh, good food is a great thing!

 

The one and only Meatball Sub | The Sugar Hit

 

This launch party was great time. It was on the roof terrace of the Gallery of Modern Art, which looks right over the Brisbane River. There were amazing canapes; beautiful noosa spanner crab sandwiched between two crisp potato chips, and an awesome carrot lollipop situation.

 

There were elegantly dressed men and women as far as the eye could see, with much sipping of champagne and charming laughter.

 

The one and only Meatball Sub | The Sugar Hit

 

It was freaking cool to go to a party like that. It felt like the bat signal was going to appear on a building across the river at any minute, and the Joker was going to come and terrorize us all. But, luckily, everything ran pretty smoothly. I had the best time.

 

Now, the last thing I want is to seem ungrateful or anything, but I don’t think I would be alone in saying that after an event like that, all I wanted to do was sit down and eat a sandwich.

 

The one and only Meatball Sub | The Sugar Hit

 

This sandwich preferably. I mean, I had walked for freaking miles in a pair of suede boots to get to this thing, and then stood up for another 2 hours, chatting to some very lovely people. I was ready to sit down, try and salvage whatever was left of my feet, and reward myself for being social enough to leave the house.

 

And what better reward can there be, than this?

 

The one and only Meatball Sub | The Sugar Hit

 

Meatballs, perfectly succulent and seasoned with a little parmesan, salt, pepper, dijon mustard and parsley, simmered in a rich tomato sauce, with a healthy splash of white wine, garlic and oregano.

 

Load up as many as you dare into some good, crusty Italian bread, top liberally with grated mozzarella and then slide it under the grill just until the cheese is browned and bubbling.

 

The one and only Meatball Sub | The Sugar Hit

 

I think a scattering of basil leaves is essential, or better yet a smear of basil pesto, and then you just press down hard on your sandwich and apply it to your face. Try and keep some napkins close to hand, you’ll need them.

 

So what kind of person are you? The launch party on the roof type, all champagne and hors d’oeuvres, or the meatball sub at home in your pyjamas type? I don’t think there’s any law against being both!

 

xx Sarah.

 

The one and only Meatball Sub | The Sugar Hit

 

The One and Only, Meatball Sub
 
The best, easiest, most tender and delicious meatballs, covered in gooey mozzarella and served in a sub.
Author:
Serves: 4
Ingredients
For the meatballs:
  • ½ pound (250g) minced beef
  • ½ cup bread crumbs
  • ¼ cup milk
  • ¼ cup finely grated parmesan
  • 1 tbsp flat leaf parsley, finely chopped
  • 1 egg yolk
  • 1 tsp dijon mustard
  • pinch each of salt and pepper
  • 2 tbsp olive oil
For the sauce:
  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1 fat pinch of oregano
  • ½ cup white wine
  • 1 x 8oz (400g) can diced tomatoes
To serve:
  • Crusty Italian breadrolls
  • Mozzarella cheese
  • Basil leaves or basil pesto
Instructions
  1. To make the meatballs, place all the ingredients except the olive oil into a mixing bowl and mix everything together, either with a spoon or with your hands.
  2. Divide the meatball mixture into four, and then make each fourth into four small meatballs, giving you 16 in total.
  3. Fry the meatballs in a heavy frying pan in two batches, using half the olive oil each time. Once they are well browned on all sides, set them aside, and wipe out the pan.
  4. In the clean(ish) pan, place the olive oil and garlic for the sauce and cook over a low heat until the garlic just begins to brown. Add the oregano and the wine, and let cook for a few seconds before adding the tomatoes.
  5. Add the meatballs to the sauce, and cook uncovered for 10-15 minutes or until the sauce is thick and the meatballs are cooked through.
  6. To serve, place four meatballs into a bread roll, top with as much cheese as you like, and then place under a hot grill, just until the cheese is melted. Scatter over the basil, and then eat!
 

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