Saucy meatball sub. (Photo, Sian Richards.)
Ingredients
-
2 cup
passata
-
1 tsp
Italian seasoning
-
454-g
ground pork
-
1
egg
, beaten
-
1/3 cup
ricotta
-
2 tbsp
Italian
bread crumbs
-
1/3 cup
grated
parmesan
, divided
-
1/2 tsp
salt
-
4
panini rolls
, toasted
Instructions
- BOIL passata with seasoning in a large frying pan over medium.
- COMBINE pork with egg, ricotta, bread crumbs, 2 tbsp parmesan and salt in a large bowl. Roll into 1 1/2-in. meatballs. Add to passata mixture as they are formed. Reduce heat to medium-low. Simmer, covered, turning meatballs once or twice, until cooked through, 10 to 12 min.
- SERVE meatballs with sauce on toasted panini buns. Sprinkle with remaining 1/4 cup parmesan.
Kitchen tip
Passata is an uncooked tomato purée that has been strained of seeds and skin. Its often sold in tall carafe-like glass jars. If you can’t find it, just push plain canned crushed tomatoes through a sieve.
Nutrition (per serving)
- Calories
- 545,
- Protein
- 36 g,
- Carbohydrates
- 37 g,
- Fat
- 26 g,
- Fibre
- 2 g,
- Sodium
- 1155 mg.
- Excellent source of
- Vitamin B12