Cook-along at home with our Twisted chefs in this educational series with a twist. From nailing down the basics, to learning recipe staples to last you a lifetime, arm yourself with new skills and meal ideas. This is Basecamp – the school of unserious food that tastes seriously good!
RECIPE
For the Meatballs
300g beef mince
300g pork mince
1 tsp fennel seeds
1 tbsp chopped parsley
2 finely diced cloves garlic
1 onion, blended with a splash of milk
1 tsp black pepper
2 tsp salt
50g breadcrumbs
For the Sauce
2 tbsp olive oil
2 cloves garlic
1 onion, diced
1 red chilli
1 tbsp tomato paste
2 cans chopped tomatoes
1 tsp salt
1 tsp sugar
2 tbsp balsamic vinegar
3 Fresh basil leaves
To serve
4 subs
Grated parmesan for garnish
Low moisture mozzarella, sliced
Basil for garnish
Method
In a large bowl, combine both mince meats, fennel, parsley, garlic, onion, breadcrumbs and salt and pepper. Mix well using your hands, form meatballs into large balls. Avoid handling meat too much. Leave to chill for 30 mins.
Place formed meatballs on to an oiled baking tray, you should form 12 medium sized meatballs.
Place meatballs in a preheated oven at 200 degrees, cook for 20 mins then finish until the grill for a further 5 mins.
While the meatballs cook, make your marinara sauce. In a medium frying pan, add olive oil, onion, garlic, and sliced red chilli. Allow the garlic and chilli to flavour the oil. Then add the tomato paste, cook until the tomato paste turns a brick red colour and has toasted completely, keep stirring to prevent catching
Pour in the chopped tomatoes and deglaze the tomato puree. Pop in the sugar, vinegar, basil and salt and pepper. Bring to a simmer and reduce the heat until the tomatoes have dissolved and the sauce has thickened. Stir and finish with a drizzle of good olive oil, make sure to taste for seasoning
Brush some of the excess meatball juice/fat on the roll, and lightly toast the bread in a pan. Place some sliced mozzarella on the bottom half of the bread, then place under the grill to melt.
Place three meatballs in each sub and spoon over the glossy tomato sauce. Top with more mozzarella, finish under the grill, and grate over a load of parmesan and stuff in a few basil leaves.Subscribe to Twisted: https://bit.ly/2WyhRzw
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