“Subs”
are not known so much in the UK apart from in relation to that strange-smelling
sandwich bar with a presence on every high street (what IS that smell?). In the
US, however, they’re very popular and also go by the name of hoagies, grinders
(don’t ever Google “meatball grinder”—just trust me), torpedoes, or heroes. The
name refers to the style of roll used, which is an elongated shape, and the
name varies depending on which part of the country you find yourself in.
Makes 4
INGREDIENTS
FOR
THE MEATBALLS:
1 thick slice white bread, crusts
removed
A few tbsp milk
9oz (250g) ground pork mince
9oz (250g) ground beef mince
2 tbsp finely chopped fresh flat-leaf
parsley
4 tbsp finely grated fresh Parmesan
cheese
1 small onion,
very finely chopped
Sea salt and black pepper, to taste
All-purpose (plain) flour, for dusting
Vegetable oil, for frying
FOR
THE SAUCE:
2 tbsp vegetable
oil
4 garlic cloves, finely chopped
Good pinch of crushed red pepper flakes
(chili flakes)
A splash of red wine
14oz (400g) can chopped tomatoes
Pinch of superfine (caster) sugar
1 bay leaf, torn
A splash of water or beef or vegetable
broth (stock)
A small bunch of fresh basil, shredded
FOR
THE ROASTED VEGETABLES:
1 green bell pepper, seeded
1 onion, peeled
Olive oil, for drizzling
TO
SERVE:
4 sub rolls
Gruyère cheese slices
To make the meatballs, put the bread in a small
bowl and cover with the milk, allowing it to soak in, then mash to a paste with
a fork. Mix the paste with all the other meatball ingredients, except the flour
and vegetable oil. Shape the mixture into large walnut-sized meatballs, then
chill them in the refrigerator for at least 30 minutes.
When you are ready to cook the meatballs, cover
a plate with flour, then roll each meatball around in it to cover completely.
Cook the meatballs in some vegetable oil in a frying pan or skillet for about 5
minutes, until browned all over, then set aside to drain on paper towels, while
you prepare the sauce. The meatballs don’t need to be cooked fully, as they
will be simmered in the sauce later.
To make the sauce, heat the vegetable oil in a
frying pan or skillet and gently cook the garlic and crushed red pepper (chili)
flakes until the garlic just begins to color. Add the wine and let it bubble up
for a minute or so. Add the tomatoes, sugar, bay leaf, water or broth (stock),
and some salt and pepper. Bring to a boil, then add the meatballs. Let the
mixture simmer, uncovered, for 30–40 minutes, until the sauce is rich and thick
and the meatballs are cooked. Stir in the basil.
Meanwhile, cook the roasted vegetables. Preheat
the oven to 400°F (200°C) Gas 6.
Cut
the bell pepper and onion into wedges, place in a roasting pan, season with
salt and pepper, and drizzle with some olive oil. Mix well. Roast in the oven
for about 30 minutes, until soft and charred in places. Preheat the broiler
(grill) to high.
To serve, split the subs, then scoop out some of
the crumb from the bottom half of each one so you can fit the meatballs in more
easily. Lightly toast the bottom halves of the subs. Top each one with some of
the meatballs and sauce, then some cheese slices, and place under the broiler
so that the cheese melts. Toast the top halves of the rolls also. Top the
cheesy meatballs with the roasted veg, then add the top half of each sub. Serve
at once.
Make sure you do some serious exercise the next
day…
