Matt Xiaxiang
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Main dishesMeatball marinara sandwich
Posted: 30/07/2024Updated: 02/08/2024
Beef and pork meatballs seasoned with garlic, basil, and Parmesan, simmered in a rich marinara sauce. Topped with melted mozzarella and Parmesan in a roll.
Ingredients
Servings
Meatballs
- 250 grams Minced beef 10%
- 250 grams Minced pork 10%
- 0.5 Slice of bread
- 1 Egg
- 40 grams Parmesan
- 2 cloves Garlic
- 1 handful Fresh basil
- 2 teaspoons Salt
- 2 teaspoons Ground black pepper
- 1 tablespoon Olive oil
- 200 millilitres Marinara sauce
Assembly
- 4 Sub rolls
- 125 grams Fresh mozzarella
- 1 handful Parmesan
Instructions
Meatballs
- Blend the slice of bread to make crumbs. Mince the garlic and add to a mixing bowl along with all the other ingredients.
- Separate into 8 sections and firmly roll each into meatballs.
- Heat a pan on medium-high with a little amount of olive oil. Once hot, add the meatballs and turn the heat down to medium.
- Fry for 3-4 minutes to allow the meatball to become crispy. Flip the meatball and fry the other side for an additional 3-4 minutes. Quickly fry the edges of the meatball to brown the remainder of the meatball.
- The meatballs should be nearly cooked. Add the marinara sauce and stir gently to not break the meatballs. Cook for an additional 5-7 minutes to ensure the meatballs are cooked throughout.
Assembly
- While your marinara sauce is simmering, prepare your sandwich by slicing your mozzarella and grating your parmesan.
- Slice the sub roll along the centre and carefully open without tearing the bottom. Place your meatballs inside and spoon a generous amount of the marinara sauce on top. Place your mozzarella slices and grated parmesan on top.
- Put under the grill for a couple minutes to allow all the cheese to melt. Garnish with freshly chopped basil and serve!
My notes
Cooking tips
- Using fresh bread for breadcrumbs: It is important to use fresh breadcrumbs as it will absorb and retain moisture within the meatball unlike dried breadcrumbs.
- Minced meat fat percentage: Ensure you are using at least 10% fat minced meat as this will help to ensure they meatballs don't become dry after cooking.
- Forming the meatballs: Ensure they are compact to prevent them from falling apart when cooking however, too compact and it will become too dense and dry once cooked.
- Cooking the meatballs: Don't overcrowd the pan with meatballs as this will lead to the meatballs to steam rather than fry and create that crispy brown exterior. Cook the meatballs in batches if necessary.
Alternative ingredients
- You can use your preference for combination of beef and pork in the meatballs - or only use one or the other. If you want to go for a lighter option, you can even use chicken or turkey mince.
- For a vegetarian alternative, you can make plant-based meatballs using lentils or chickpeas.
- For additional toppings, you can also add sautéed vegetables such as mushrooms, bell peppers or onions.
Storage instructions
Store the meatball marinara and and ciabatta separately. Storing the whole sandwich will only cause the bread to become soggy and fall apart.
- Refrigeration: Place the meatball marinara in an airtight container. Store in the refrigerator for up to 3-4 days.
- Freezing: Allow the meatballs and sauce to cool completely, then transfer them to a freezer-safe container or heavy-duty freezer bag. Label with the date and freeze for up to 3 months.
Re-heating instructions
If re-heating from frozen, ensure it has fully defrosted whether that is overnight in the fridge out in the microwave on the defrost setting.
- Oven: Re-heat the meatball marinara in a pre-heated oven at 200°C for 15-20 minutes. Complete the sandwich as per the sandwich assembly instructions.
- Microwave: To quickly re-heat the meatball marinara, either cut the meatballs in half and heat with the marinara sauce. Or, heat the whole meatballs for a couple minutes before adding the marinara sauce to be heated.
- Stove: Re-heat on the stove over medium heat. Add a little water to loosen the sauce and cook until hot throughout. Similarly to the microwave, cut the meatballs in half to speed up the re-heating time.
Nutrition and dietary facts
(Per serving) Calories: 657kcal (29%), Protein: 54.8g (91%), Fat: 29.8g (37%), Saturated fat: 18.1g (121%), Carbohydrates: 51.5g (19%), Sugars: 6.5g (26%), Fibre: 3.5g (12%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.