MEAT­BALL SUB

Friday - - Recipe Cards -

1 In a bowl, mix to­gether beef mince, garlic, onion, pars­ley, le­mon zest, mus­tard and egg. Sea­son well with salt and pep­per. Roll into lime-size balls and set aside. 2 Heat olive oil in a small fry­ing pan. Add meat­balls and cook in batches un­til golden. Prep time 10 mins Cook­ing time 20 mins Serves 4 600g beef mince 2 garlic cloves, finely chopped 1 small onion, finely chopped 10g pars­ley, chopped 1 le­mon, grated zest of 1 tbsp whole-grain mus­tard 1 egg, beaten 1 tbsp olive oil, plus ex­tra 400g good-qual­ity Ital­ian tomato sauce 4 small baguettes, halved hor­i­zon­tally Parme­san, grated, and pars­ley, chopped, to serve Drain on pa­per towel and keep warm. 3 Heat the sauce in a large pan un­til it be­gins to sim­mer. Add all the meat­balls and let sim­mer un­til cooked through. 4 Driz­zle a lit­tle olive oil inside each of the baguettes and fill with meat­balls and sauce. Gar­nish with cheese and pars­ley and serve im­me­di­ately.

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