GOURMET FAST
Meatball sandwiches

Meatball sandwiches

Serves 6

Cooking Time Prep time 15 mins, cook 15 mins



100 ml   olive oil
1   onion, finely chopped
4   garlic cloves, finely chopped
85 gm   crustless white bread
80 ml (1/3 cup)   milk
1 kg   finely minced pork
40 gm (½ cup)   finely grated parmesan, plus extra to serve
1   egg
1 tbsp   finely chopped rosemary
Pinch   of freshly grated nutmeg, or to taste
700 ml (1 bottle)   passata
To serve:   crusty bread rolls and rocket salad


1 Heat 2 tbsp olive oil in a frying pan. Add onion and cook over medium heat until soft (4-5 minutes), adding garlic in last minute of cooking. Spread over a plate to cool.
2 Meanwhile, soak bread in milk until all milk is absorbed, then use your fingers to press into a coarse paste. Set aside.
3 Combine pork, parmesan, egg, rosemary and onion and bread mixture in a bowl. Season to taste with sea salt, freshly ground black pepper and nutmeg, then roll into golf ball-sized balls.
4 Heat remaining oil in a large frying pan over high heat. Add meatballs and cook, turning occasionally, until browned (4-5 minutes). Add passata and cook until meatballs are cooked and sauce is thick (3-5 minutes). Season to taste, stuff into crusty bread rolls, scatter with parmesan and serve immediately with rocket salad to the side.


RECIPE Lisa Featherby PHOTOGRAPHY Chris Chen STYLING Mia Asker


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