Meatball Marinara Sub with Pesto

Cooking time: 45 mins

SERVES: 6

Ingredients

-500g beef mince. 10% fat.

-500g pork mince.  10% fat.

-100g bread soaked in enough milk to cover.

-5g herbs de Provençal.

-5g fennel seeds.

-50g grated Parmesan cheese.

-1 egg.

-2 can crushed tomatoes.

-6 cloves garlic, sliced.

-Salt and pepper to taste.

-10g sugar.

-120g fresh basil leaves.

-30g pine nuts, Toasted. 

-1 clove of garlic. 

-30g parmesan.

-150g extra-virgin olive oil. 

-200g Mozzarella cheese, sliced

-12 thick slices of sourdough.

Method

-Make the Meatballs by Combining the ground beef, bread, herbs and spices, egg, Parmesan, salt, pepper then mix until  combined. Shape into  meatballs and place on a tray in the fridge.

-Blend together 100 g of the basil, pinenuts, one clove of garlic, Parmesan, and the extra virgin olive oil, with salt and pepper, to taste to create your pesto. Set aside until serving.

-Next we start the sauce. In a large saucepan, sauté the garlic and cook for another minute. Add the crushed tomatoes, salt, pepper, sugar, and basil leaves. Simmer for about 20 minutes.

-In the meantime, pan fry the meatballs until golden brown all over, then add the meatballs to the sauce and let them simmer together for another 10 minutes so the meatballs can absorb some of the sauce. 

-In a frying pan, add a little oil and your bread until lightly golden on one side. Then top the bread on the soft side with the mozzarella slices and Grill, until melted and golden.

-Spoon on your meatballs, a good grade of Parmesan and lashings of your pesto then close your sandwich press down slightly and enjoy.