Meatball Sub

Ingredients

• Small baguette

For the meatballs

• 500g beef mince & minced lamb

• 1 egg

• 130g mozarealla

• 1 cup panko bread crumbs

• 2 tablespoons dill, chopped

• 2 tablespoons chives, chopped

• Salt

• Pepper 

For the sauce sauce

• 250g bacon

• 100g butter

Mirepoix

• ½ onion

• 1 carrot diced

• 1 celery stick diced

• 1 bay leaf

• 3 cloves garlic

• 3 dried chillies (optional)

• 750 ml passata

• ½ bunch basil

• 3 x tablespoons tomato paste

Richos Special Stock

• 500 ml warm water

• ¼ cup miso

• 3 tablespoons soy sauce

• (Whisk until dissolved)

  To finish

• 150g parmesan

Method

Start the Sauce Base

1. Heat a nonstick pan over medium heat.

2. Add sliced bacon and allow the fat to slowly render; no oil is needed.

3. Add a knob of butter and let it melt into the bacon fat to form the base of the sauce.

4. Add finely diced onion, celery, and carrot (mirepoix).

5. Stir in chopped garlic and a couple of bay leaves.

6. Add dried chilli flakes for heat.

7. Cook gently until the vegetables soften and become fragrant.

Build the Tomato Sauce

1. Add oregano (or dried Italian herbs).

2. Stir in tomato paste (Turkish-style paste with peppers if available).

3. Fry the paste briefly to intensify its flavour and help thicken the sauce.

4. Season lightly with salt and pepper.

5. Pour in red wine (or white wine/beer) and let it simmer until reduced.

6. Add tomato sauce or passata to create a thick base.

Make “Richos Special Stock”

1. In a small bowl, mix warm water with miso paste until dissolved.

2. Add a splash of soy sauce for colour and savouriness.

3. Pour this mixture into the tomato sauce and stir well.

4. Simmer gently while you prepare the meatballs.

 Prepare the Meatballs

1. In a bowl, combine beef mince, a little lamb mince, chopped dill, chopped chives, and panko breadcrumbs.

2. Add one egg, salt, and pepper.

3. Mix with your hands until evenly combined.

4. Take a small portion of the mixture and flatten it.

5. Place a cube/piece of mozzarella in the centre.

6. Wrap the mince around it to form a sealed meatball.

 Cook the Meatballs

1. Place the stuffed meatballs directly into the simmering sauce.
   (Alternatively, you may brown them first or roast them in the oven, but simmering them in the sauce keeps everything in one pan.)

2. Simmer gently for about 15 minutes until the meatballs are cooked through and the mozzarella begins to melt inside.

3. Keep the sauce on low heat so it thickens and absorbs the meatball flavour.

Prepare the Sub Roll

1. Take a baguette or long roll and split it lengthwise without cutting fully through.

2. Hollow out some of the inner bread to create a “nest” for the meatballs.

3. Reserve the removed bread for fresh breadcrumbs if desired.

Assemble the Meatball Sub

1. Spoon a thin layer of tomato sauce inside the hollowed baguette.

2. Gently place the cooked meatballs along the length of the bread.

3. Add extra spoonfuls of sauce over and around the meatballs.

4. Tuck additional mozzarella pieces between the meatballs if desired.

5. Sprinkle generously with grated Parmesan.

Bake

1. Place the filled sub on a baking tray.

2. Bake in a preheated 200°C oven until the bread is crisp, the cheese melts, and the top turns golden.

Serve

1. Remove from the oven, let cool slightly, then slice in half.

2. Serve warm with extra sauce spooned alongside if desired.