Friday, 7 May 2010

Meatball Sub & Fries


Let me start by saying I know my picture above does not make this look the most appetising meal but it was really nice, a small faff, but nice.

Every time I walk past Subway I look longingly at the pictures of the meatball sub in their window however I have not yet succumbed because a) I hate Subway b) I hate the shouty staff at Subway c) the smell makes me want to yack and d) it looks too messy to eat on my lunch break, so when I saw this recipe I knew I had to give it a go.

It didn't disappoint. We had it as a Friday night tea and it was just what the doctor ordered. I'm not sure when I'll make it again but I most definitely will, it was very tasty. The meatballs were lovely.

Making the shoestring fries also gave me an excuse to bust out the brand new Magimix Deep Fryer that we got as a wedding present. I'm not really a fryer but there are a few things I've wanted to try that just need to be deep fried. This was the first time I had used a deep fat fryer and I severely underestimated the amount of oil you need to fill those things - I had to send Mr M on a mad dash to the Co-op! My fries came out darker than I would have liked because I was trying to keep them warm whilst the cheese melted...need to work on timings!

Meatball Sub

Ingredients

For the meatballs;
1 onion, finely chopped
1 green pepper, finely chopped
1 mild chilli, finely chopped
800g minced beef
50g fresh coriander, finely chopped
2 tbsp cajun seasoning
1 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp Worcestershire sauce
1 egg

For the sauce;
1 tbsp olive oil
1/2 onion, chopped
1 clove garlic, finely chopped
400g jar of tomato passata
1 tsp cajun seasoning
7 tbsp tomato ketchup
7 tbsp smoked hickory sauce

For the fries,
4 large potatoes, peeled and cut into long, thin strips and soaked in cold water for 1 hour
vegetable oil, for deep frying

To serve,
4 burger buns
large handful grated mozzarella, or cheddar cheese

Method

Preheat the oven to 180C/Gas 4.

To make the meatballs, tip all of the meatball ingredients into a large bowl and mix together with your hands.

Take a small handful of the mixture and roll into a golf ball-sized meatball. Repeat with the remaining mixture, arranging the meatballs on a baking tray as you go. Bake in the oven for 15-20 minutes, or until golden brown and cooked through.

For the sauce, while the meatballs are cooking, heat the olive oil in a frying pan over a medium heat, add the onion and fry for 4-5 minutes until soft and golden then add the garlic and fry for 1 minute.

Stir in all of the remaining sauce ingredients and simmer over a medium heat for 15 minutes, or until reduced to a thick, rich tomato sauce.

To make the fries, while the sauce is simmering, drain the potato strips and dry thoroughly with kitchen paper or a clean tea-towel.

Heat the vegetable oil in a deep fat fryer to 160C. Carefully add the potato strips to the oil and fry for 5 minutes. Remove from the oil and drain on kitchen paper.

Increase the temperature of the oil to 185C then return the fries to the oil and fry for another 5 minutes, or until golden brown. Drain on kitchen paper and sprinkle with salt, to taste.

Preheat the grill to high. Split the buns almost in half, so they open like a butterfly, then place under the grill, turning once, until toasted on both sides.

Spread some of the sauce over the buns, arrange the meatballs down the centre of each bun and scatter over the grated cheese. Return them to the grill for 1-2 minutes until the cheese is melted and bubbling. Serve with the shoestring fries.

What would I do differently? Well splitting the bun and trying to make it stay together was tricky. I couldn't get the large buns so had to use smaller ones which was probably part of the problem. The recipe states burger buns but clearly what you need here is a sub roll? It's a sub after all. It's also hard to get the meatballs to sit on top of the buns without rolling off and then getting the cheese on top is a bit of a mission so next time I'd probably slice the meatballs so the bottoms were flat, I think they'd behave better that way. But flavourwise? No changes, perfect as it is.

love & kisses
Mrs M x

3 comments:

  1. Ah, delicious. What perfect, homely comfort food. Yes please!

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    Replies
    1. My favourite types of food are these American-inspired meals!

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  2. Great recipe. Would you be happy to link in to my Meatball edition of Food on Friday? This is the link . Hope you are having a good week.

    ReplyDelete

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