Meatball Subs with Mozzarella and Pesto

Light and juicy meatballs get topped with tomato sauce and mozzarella on a toasted baguette served with pesto. Crunchiness and softness with full of flavour at every bite.

Meatballs

1.2 kilogramss pork mince
600g beef mince
3 eggs, whisked
1 cup whole milk
200g of Panko breadcrumbs
6 cloves garlic
½ cup grated Parmesan
300g ricotta
1 tsp chilli flakes
½ cup roughly chopped parsley
2 tbs dried oregano
1 tsp sea salt and plenty of freshly ground black pepper
150g firm mozzarella, chopped into 1cm cubes
¼ cup olive oil
⅓ cup grated Parmesan as extra

Sauce

3 celery stalks, finely diced

1 large carrot, peeled and finely diced

1 large onion, finely diced

4 cloves of garlic

400 ml beef stock

250 ml white wine

2 can Italian tomatoes

Handful of fresh basil

To serve

Baguettes

Mozzarella

Pesto

Parmesan

Garlic butter

Put the two minces in your biggest mixing bowl. Soak panko and milk while you add all the ingredients to the mince. Squeeze as much liquid from the panko and add to the mince. Get in there with your hands to mix it really well together.

Get out at least two big baking trays and line them with baking paper. Scoop out a ball, poke a cube of mozzarella into it, then roll between your hands to make it firm and smooth. Repeat. You will end up with about 45 small balls (smaller than a tennis ball, bigger than a golf ball). Cover with plastic wrap and refrigerate for at least half an hour before cooking.

Pre-heat the oven to 200˚C (400˚F) and brush meatballs very sparingly with a bit of olive oil. Bake in the oven for 25-30 minutes, turning once after 15 minutes.

For the sauce, cook the veggies down for 20min then add in the basil, wine and tomatoes. Bring to boil then blend using a hand mixer. Season. Place meatballs in sauce.

Butter baguette and toast, place slices of mozzarella and melt, top 3-4 meatballs with sauce and grate extra Parmesan over. Spread pesto on opposite bun and enjoy!