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Meatball sandwiches

You'll need

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


  • 01
  • 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.
  • 02
  • Meanwhile, soak bread in milk until all milk is absorbed, then use your fingers to press into a coarse paste. Set aside.
  • 03
  • 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.
  • 04
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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