ABout the meatball sub
Last night, after rewatching a couple of episodes of The Sopranos, I felt the urge to make a meatball sub. I was due to do an order at the butchers anyway and so I added a pack of meatballs to the list, promising myself that if nothing else, I’d make myself a sandwich on Saturday morning.
Friday night is my favourite time of the week. When the weekend arrives, all I want is comfort and calm and I like to take the time to make meals that I don’t get around to cooking in the week. With my son not sleeping well and work being stressful, the weeks of late have felt long.
On Saturday morning, I watched a couple of YouTube videos to get the general gist of making a meatball sub and then pushed the pram down to Taj in Brighton to get a fresh baguette. My order at the butchers was ready for collection at 10:30 and once home, I started cooking.
For the tomato sauce, I used:
3 tablespoons of olive oil
1 white onion
1 large carrot
2 sticks of celery
1 red chilli
4 cloves of garlic
1/2 jar of grilled peppers
2 tins of plum tomato
Salt and freshly ground black pepper
To make the sauce, I fried the onions, carrot and celery in olive oil for ten minutes, before adding the chilli and garlic. I fried that for another minute, before adding the tomatoes and pickled peppers. I seasoned the sauce well, brought it to the boil and then reduced the heat, leaving it to simmer. Once the sauce had reduced down, I blended it and then returned it to the pot.
The meatballs that I used were pre-made by Rogman Butchers and contained half beef, half pork. I like that mix, as it gives the meatballs a delicious texture and flavour, without being too heavy. To cook them, I fried the meatballs in the pan and then finished cooking them in the oven. Out of the oven, the meatballs were crispy and firm and I added them to the sauce to soak up the flavour.
When thinking about making the meatball sub, I was especially excited about the bread and wanted something crusty to soak up the sauce. The baguette from Taj was fresh and light and and I toasted it under the grill, before adding cheddar and Parmesan. Returning the bread to the grill, I toasted the baguette and melted the cheese, seasoning with black pepper.
To put the meatball sub together, I placed the cheesy, toasted baguette on a plate and added rocket on one side and a couple of meatballs on the other. I spooned some extra sauce into the sandwich and then closed it up.
Eating the meatball sub was deeply satisfying and well worth my effort. The fattiness of the meatballs was perfectly complemented by the tangy tomato sauce and the peppery rocket. I probably didn’t need quite as much cheese as I put in but the sourness gave the sandwich a big lift. More than anything, I felt great about my sub sandwich for having got exactly what I wanted.
‘I should get what I want more often.’ I thought.