New York-Style Meatball Subs

New York-Style Meatball Subs


  • 4 Large Long Rolls, Split (Don’T Cut All The Way Through)
  • 650G Mixed Pork And Veal Mince
  • 2 Tablespoons Finely Chopped Flat-Leaf Parsley
  • 1/3 Cup (25G) Grated Parmesan
  • Pinch Of Dried Chilli Flakes
  • 2 Garlic Cloves, Chopped
  • 2 Teaspoons Worcestershire Sauce
  • 1 Egg
  • 1 Tablespoon Oil
  • 2 Cups (500Ml) Tomato Passata
  • 1 Cup (125G) Grated Gruyere

Coocking Method

First Of All Pull The Soft Centre Out Of Each Roll And Place In A Food Processor. And Whiz To Fine Breadcrumbs, Then Add The Mince, Parsley, Parmesan, Chilli Flakes, Garlic And Worcestershire Sauce. Pulse To Combine, And Season, Then Add The Egg. Pulse Until The Mixture Just Comes Together.
After This Using Damp Hands, Form Mixture Into 16 Walnut-Sized Balls And Place On A Lined Baking Tray. Then Chill For 15 Minutes To Firm Up.
Then Heat The Olive Oil In A Non-Stick Frypan Over Medium Heat. Now Add The Meatballs And Cook, Turning, For 6-8 Minutes Until Golden And Cooked Through. Add The Passata And Bring To A Simmer, Then Reduce The Heat To Low And Cook For A Further 6-8 Minutes Until The Sauce Has Thickened And Reduced.
Now Preheat Grill To High. Place The Rolls On A Lined Baking Tray. Fill Each Roll With 4 Meatballs And Some Tomato Sauce, Then Top With Gruyere. Grill For 1 Minute Or Until The Cheese Starts To Melt, Then Serve.
Your Tastey New York-Style Meatball Subs Is Ready.

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