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New York meatball sandwich

Method

  • Preheat oven to 200°C fan forced (220°C normal).
  • To make the tomato sauce, heat a little oil in a heavy-bottomed pot and gently sauté 2 chopped onions and 4 crushed garlic cloves until tender, stirring now and again.
  • Add the tomatoes, soy, 1/2 tbsp chilli paste, the stock and seasonings. Stir well and cook until thick and fragrant, adding more stock if needed. Taste for seasoning and set aside.
  • Then heat a little oil in a heavy-bottomed pot and gently sauté the remaining onion and garlic until tender, stirring now and again.
  • Transfer the mixture to a bowl and combine with the minced beef, remaining chilli paste, the parsley, chutney, paprika and seasonings, adding more chutney if too dry.
  • Then form 300 gm of the meatball mixture into large balls (or patties) and cook in the oven for about 15 mins.
  • Cut the baguette in half and toast or grill. Then smear the bases with mustard and top with pickles.
  • Toss the meatballs with the sauce and briefly cook to warm. Then place on top of the pickles and press the tops of baguettes down.
  • nb.  Freeze leftover sauce and meatball mixture for another day.
  • (from “Huey’s Bloody Good Recipes” by Iain Hewitson)

Ingredients

  • olive oil
  • 3 large onions, chopped
  • 6 garlic cloves, crushed
  • 6 cans diced tomatoes
  • a few slurps of soy sauce
  • 1 tbsp chilli paste
  • ½ litre chicken or vegetable stock
  • sea salt & freshly ground pepper
  • 600 gm minced beef
  • 3 tbsp chopped fresh parsley
  • 2-3 tbsp tomato chutney
  • ½ tbsp paprika
  • 1 large French baguette, cut into 4 crossways
  • Dijon mustard
  • cucumber or dill pickles, sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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