Al's Meatball Subs
"In this recipe I’ve used these meatballs in tomato sauce in a sub sandwich, but they’d work equally well on pasta, rice or over mashed potatoes. Likewise, the Arrabiatta sauce in this recipe is my absolute ‘go-to’ tomato sauce. Use it in any recipe that requires a homemade tomato sauce!" - Al Brown
Step 1. Roasted Meatballs in Arrabiatta Sauce
2 packets Al Brown Meatballs (or approx 28 meatballs)
1/3 Cup Olive Oil
2 Tbl Fresh Garlic (minced fine)
½ tsp Chili Flakes
½ Cup Port
½ Cup Red Wine
2 x 400gm Tins Whole Peeled Tomatoes (blitzed to a puree)
2 Tbl Tomato Paste
1 Tbl Sugar
Flaky Sea Salt
Freshly Cracked Black Pepper
Preheat oven to 200 degrees.
Remove meatballs from packet and spread out on a lined baking tray or roasting dish. Roast for 15 to 20 minutes until caramelised and firm to the touch. Remove from oven and set aside.
Place the olive oil in a heavy-based saucepan on medium heat. Add the garlic and chilli flakes, and stir continuously with a wooden spoon watching the garlic start to change color. Once the garlic takes on a nice deep-golden colour, immediately add the port and red wine. Be mindful that as you add the alcohol it will spit and bubble for a few seconds. Simmer the wine for 3 minutes, then add the tomatoes, tomato paste and sugar. Reduce the heat and simmer for another 15-20 minutes until nice and thick.
Remove from the heat, whisk in the butter, then taste and season accordingly. Stir through the roasted meatballs, then refrigerate until required.
Step 2. Cooking and Serving
Roasted Meatballs in Arrabiatta Sauce
6 Soft Rolls (split and warmed)
12 Slices Mozzarella Cheese (or similar)
In a saucepan, heat the roasted meatballs in arrabiatta sauce until piping hot. Spoon the meatballs and sauce into the warm rolls, cover with mozzarella cheese, and melt the cheese under a hot grill, with a blowtorch, or anyway that suits. Eat now!