MEATBALL SANDWICHES

Meatballs are an all-round family favourite in our house. Of course they’re perfect with pasta, but I reckon they’re even better stuffed into crusty ciabatta for a winner of a sandwich.

Preparation Time 20 minutes | Cooking Time 40 minutes | Serves 4

1 loaf of ciabatta

4 small handfuls wild rocket (arugula)

Finely grated parmesan cheese, to serve

TOMATO SAUCE

400 g (14 oz) tin of plum tomatoes

2 tablespoons olive oil

1 garlic clove, finely chopped

1 thyme sprig

PESTO

30 g (1 oz/1½ cups) basil, picked

100 ml (3½ fl oz) olive oil

1 tablespoon pine nuts

½ garlic clove, finely chopped

2 tablespoons finely grated parmesan cheese

MEATBALLS

2½ tablespoons olive oil

1 red onion, finely chopped

2 garlic cloves, finely chopped

500 g (1 lb 2 oz) beef mince

200 g (7 oz) pork mince

3 teaspoons finely chopped marjoram leaves

2 tablespoons finely chopped flat-leaf (Italian) parsley leaves

3 tablespoons finely grated parmesan cheese

To make the tomato sauce, combine the tomatoes, olive oil, garlic and thyme in a saucepan, season and bring to the boil over a medium–high heat. Reduce the heat to medium and simmer, stirring every now and then, for 15–20 minutes until thick and rich. Transfer to a blender, blend until smooth, then refrigerate until required.

To make the pesto, combine the basil, olive oil, pine nuts and garlic in a blender, season and blend for a minute or two until smooth. Transfer to a bowl, stir in the parmesan, check the seasoning and refrigerate until required.

To make the meatballs, heat a tablespoon of olive oil in a frying pan over a medium heat, add the onion and garlic, then sauté for a minute or two until tender and translucent and transfer to a bowl to cool. Add the beef and pork minces, herbs and parmesan, mix well with your hands to combine, then roll into 24 bite-sized balls. Heat the remaining oil in a large frying pan over medium heat, add the meatballs and fry for 3–4 minutes, turning occasionally to brown all over. Add the tomato sauce and simmer for 10–12 minutes, to cook the meatballs through.

Meanwhile, preheat the oven to 180°C (350°F). Place the bread in the oven for 5 minutes to warm through, then cut the loaf into four even pieces. Split each piece in half and spread a little pesto on both sides of each piece. Spoon in the meatballs and sauce, season to taste, add a handful of rocket to each roll and serve hot with the extra parmesan.