3sliceswhite breadcrusts removed, soaked in ½ cup milk
handful fresh parsleyfinely chopped
1teaspoonfresh thyme leaves
1teaspoonfreshly cracked pepper
2-3teaspoonssaltto taste
for the tomato sauce
1onionfinely chopped
4garlic clovescrushed
800g (28oz) chopped tomatoes
2teaspoonstomato paste
1cupbeef stock
5fresh thyme sprigs
1sprig fresh rosemary
2teaspoonssugar
salt & pepper to taste
For the meatball subs
2Baguettes
200g (7oz) mozzarella
Instructions
To make the meatballs, fry the onion and garlic in a splash of olive oil until soft and fragrant. Allow to cool.
Place the pork, beef and onion mixture in a large bowl.
Squeeze the soaked bread slices to get rid of any excess milk and add to the meat. Add the herbs salt and pepper then mix well. Fry a teaspoon of the mixture in a hot pan to check the seasoning and adjust accordingly.
Form golf-ball sized meatballs and place on a clingfilm-lined tray.
Brown the meatballs in a large, oven-proof pan then remove and set aside.
To make the tomato sauce, add a splash of oil to the pan you used for the meatballs then fry the onion and garlic until soft and fragrant. Add the chopped tomatoes, tomato paste, beef stock, herbs, sugar and seasoning and allow to simmer, uncovered, for approximately 10 minutes or until the sauce has reduced by a quarter.
In the meantime, pre-heat the broiler/grill of your oven.
Place the meatballs back into the sauce then allow to simmer for 10 minutes.
Cut the baguettes into 10-15cm pieces then stuff each piece with meatballs, sauce and mozzarella.
Place on a sheetpan and into the oven. Allow to cook until the mozzarella has melted and the the edges of the bread is toasted, approximately 10 minutes.