Meatball Sub

INGREDIENTS

prepared hotdog buns or any Italian rolls, split
cheddar cheese, grated (optional)
chips on the side (optional)

Meatballs:
2 pieces Italian sausage, 100 g each
1 kg ground pork
1/3 cup spring onions, chopped
¼ cup parmesan cheese, grated
¼ cup dijon mustard
2 pieces eggs
½ cup MAYA All-Purpose Flour
1/4 cup parsley, chopped
salt and pepper, to taste

Sauce:
3 tablespoons butter
1 tablespoon oil
2 pieces medium-sized onions, finely chopped
2 tablespoons tomato paste
2 cups tomato sauce
¼ cup stock
2 tablespoons parsley, chopped
½ teaspoon dried oregano
½ teaspoon dried thyme
1 tablespoon sugar
salt and pepper, to taste

PROCEDURE

Prepare meatballs: Finely chop the Italian sausages. Add ground pork, spring oinions, parmesan cheese, dijon mustard, egg, flour, parsley, salt and pepper. Mix until combined. Roll into balls before deep-frying; set aside. Makes 18-20 pieces.

Prepare sauce: Heatbutter and oil in a sauce pan. Sauté the garlic and onions until translucent. Mix the tomato paste with the garlic and onions before adding the tomato sauce, stock, dried oregano, parsley, salt and pepper. Simmer the sauce until thick. Set aside.

To assemble: Put desired number of meatballs in a bun. Top with the prepared sauce and cheese (if desired). Serve with chips on the side.

YIELD

18-20 pieces of meatballs