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Meatball sangers with lemony kale
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Prep Time:
50 minutes
Cook Time:
20 minutes
Total Time:
70 minutes
Indulge in our gourmet meatball sub bursting with melty cheese and zesty kale.
Ingredients:
  • 4 1/2 Vietnamese Rolls
  • 64.38 gm Brand Full Cream Milk
  • 450g 3-Star Beef Mince
  • 1/4 medium brown onion, grated
  • 2 cloves garlic, finely chopped
  • 1 large Brand Free Range Egg, lightly beaten
  • 50g fresh ricotta cheese
  • 18.20 gm olive oil
  • 400g can Brand Italian Diced Tomatoes
  • 1/4 bunch kale, stems removed, shredded (about 2 cups)
  • 1 lemon, zested (and 1 tbsp juice)
  • 40.00 ml Shredded Parmesan Cheese, ground in a food processor
Instructions:
  • Use a food processor to pulse the half roll into breadcrumbs. Then, in a large bowl, mix the breadcrumbs with the milk and let it sit for 5 minutes to soak up the milk.
  • Combine the beef, onion, garlic, egg, ricotta, and soaked breadcrumbs in a gentle manner. Season the mixture with salt and pepper. Shape it into 16 meatballs and chill in the refrigerator for 30 minutes or until firm.
  • Heat olive oil in a large non-stick frying pan over medium-high heat until shimmering. Add meatballs and brown evenly by shaking occasionally. Cook for 6 mins or until meatballs are fully browned. Stir in tomatoes and 100ml water, then cook for 12 mins until meatballs are thoroughly cooked and sauce has thickened. Keep warm.
  • Mix together the kale, lemon zest, lemon juice, Parmesan, and extra virgin olive oil in a medium bowl. Season generously with salt and pepper.
  • Using a knife, carefully split the 4 rolls without cutting all the way through. Fill each roll with 4 meatballs in the center. Garnish with kale mixture before serving.

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