Yesterday Paul and I did our massive monthly food shop and, being a Project Manager, I tend to go about this trip like a military operation! I read through all my magazines and recipe books, coming up with a list of dishes to try that month. I then write out my shopping list. And then I write my list out again so it’s in aisle order…Paul tends to despair. Actually, I’d say that 90% of our arguments (and we don’t have many) take place within the four walls of a supermarket. It just powerfully highlights the differences between us – I turn into some kind of super-organised maniac, Paul runs off and hides by the biscuits.
Anyway, as I was flicking through this month’s Olive Magazine (April 2013) Paul happened to spot a recipe called Italian Meatball Melts and pretty much demanded we have it. Given we were having a relaxed weekend and watching the 6 Nations at home I thought it’d be a good Saturday Night Sofa Supper. It’s not something I would’ve chosen, but sometimes those are the best things to cook. Anyway, it was a great success. My only two complaints with the recipe were:
1. It said it’d take 30 minutes, but it took longer
2. There is no kitchen task more miserable than grating an onion
Having said that though, the recipe was well worth the effort and I served it with homemade potato wedges.
KB rating 8.5/10. PR rating 9/10 (apparently if I’d given him 2 melts then this would’ve been a 10…)
Italian Meatball Melts (serves 2)
- 300g total of minced beef & minced pork (using the two meats really does make the meatballs juicier)
- Half a small onion, grated
- Half a clove of garlic, crushed (the other half gets used in the sauce. See below)
- 1 tbsp grated Parmesan
- Pinch of chilli flakes
- 2 tbsp chopped basil, plus leaves to serve
- 2 ciabatta rolls, halved and toasted
- 2 handfuls rocket (or similar salad leaves) to serve
For the tomato sauce:
- Half a clove of garlic, finely sliced
- Olive oil
- 200g tin chopped tomatoes
- Pinch of chilli flakes
- 1 tsp sugar
Put the first five ingredients into a bowl. Season really heavily and mix together with your hands. Form into 8 meatballs. Fry in a large pan until browned all over.
To make the sauce, sizzle the sliced garlic in a little olive oil and then top in the chopped tomatoes, chilli flakes and sugar. Simmer until thickened.
Stir the meatballs into the sauce with the chopped basil and simmer for 10 minutes.
To serve, pile rocket and meatballs onto the ciabatta bottoms and top with a layer of grated mozzarella. Flash under a grill to melt the cheese then add a few more basil leaves, put the tops on and serve.