Chicken Meatball Subs
Photography Manja Wachsmuth.
Tender chicken meatballs in tomato sauce are nestled into soft rolls then topped with zingy pesto and melting mozzarella – perfect weekend food.
INGREDIENTS
Tomato sauce
3 tablespoons olive oil
2 cloves garlic, crushed
2 teaspoons dried oregano
2 x 400 gram tins crushed Italian tomatoes
pinch chilli flakes
Meatballs
500 grams coarse textured chicken sausages, skins removed
1 cup fresh white bread crumbs
⅓ cup milk
finely grated zest 1 lemon
1 teaspoon dried oregano
2 cloves garlic, crushed
sea salt and ground pepper
To assemble
8 bread rolls
2 balls fresh mozzarella in whey, drained and sliced
⅓ cup purchased basil pesto
METHOD
Preheat the oven to 180°C fan bake.
Tomato sauce: Place all the ingredients in a saucepan and bring to the boil. Reduce the heat and simmer for 15 minutes until reduced and thick.
Meatballs: Combine the breadcrumbs and milk in a large bowl and leave for 5 minutes.
Add all the remaining ingredients, season and mix until well combined.
Using a tablespoon, roughly divide the mixture into 16 meatballs and place them on a lined baking tray. Roast for 15-20 minutes until cooked through.
To assemble: Slice the top third off the rolls and pull out half of the soft bread so the meatballs can nestle inside. Keep the soft bread for breadcrumbs.
Place the rolls on a baking tray and bake in the oven for 5 minutes to crisp lightly. Put a couple of spoonfuls of tomato sauce into each roll. Cut the meatballs in half and place 4 halves on top.
Put a teaspoon of pesto on each meatball then top with mozzarella.
Place in the oven for a few minutes to melt the mozzarella. Serve immediately. Makes 8
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126
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