Fast Recipes

Meatball sandwiches

Australian Gourmet Traveller recipe for meatball sandwiches.

By Lisa Featherby
  • 15 mins preparation
  • 15 mins cooking
  • Serves 6
  • Print
Meatball sandwiches


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