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Wagyu Meatball Sub
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A luxurious take on the classic meatball sub, using high-fat minced beef to create juicy and flavorful meatballs, served on toasted rolls with provolone cheese and a simple tomato sauce.
00:45:00 total
Serves 4
medium
Meat Main Course
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Ingredients
- minced beef - 1kg (2.2 lbs) (high fat, like 80/20 minimum)
- panko breadcrumbs - 200g (7 oz)
- milk - 100ml (3.4 fl oz)
- salt - watch the video to see (to taste)
- black pepper - watch the video to see (to taste)
- garlic - 4 cloves (sliced thinly)
- peeled tomatoes - 2 tins (tinned)
- rolls - 4
- provolone cheese - 200g (7 oz)
- basil leaves - watch the video to see (for garnish)
Instructions
- Prepare Meatball Mixture: In a bowl, combine the breadcrumbs and milk. Season generously with salt and black pepper. Stir well, then incorporate this mixture into the beef mince. Combine thoroughly, then shape the mixture into 12 meatballs.
- Cook Meatballs: Heat a dash of olive oil in a large pan. Fry the meatballs until they are browned on all sides. Remove from the pan and set aside.
- Make Tomato Sauce: Using the same pan, add the sliced garlic and sauté for 2 minutes. Then, add the tinned tomatoes, breaking them up with your spoon. Cook the tomatoes for 5 minutes before returning the meatballs to the pan. Continue to cook for a further 10 minutes.
- Assemble and Serve: Toast the rolls until they're nicely browned. Place 3-4 meatballs on each roll, spooning over a generous amount of the sauce. Grate the provolone cheese over the top and garnish with basil leaves. Serve warm.
