The Meatball Sub That’s Better Than a Michelin 3-Star Meal?

Makes 5 sandwiches + 1 extra roll

SUB ROLLS
▪380g or 1 5/8c water 86F/30C
▪12g or 3tsp instant yeast
▪20g or 1 3/4Tbsp granulated sugar
▪525g or 4 1/4c bread flour
▪12g or 2tsp salt
▪Untoasted white sesame seeds

Add water, yeast, sugar, flour, & salt to mixer with dough hook. Mix on high for 6min. When ready dough should be formed into a ball that clears the sides of mixer and should pass the tug test (see @0:42). Place dough into a bowl and round as shown @0:49. Cover and let sit at room temp for 45min.

Perform a strength building fold then round and tuck into a ball as shown @1:09. Cover and allow to sit at room temp again for another 45min.

Flip dough onto floured cutting board and degass well. Divide dough into 6 pieces (about 150g each). Preshape each piece as shown @4:20. Cover dough balls with damp towel and rest for 15min.

Prepare 2 trays/plates: 1 with white sesame seeds, the other with a wet towel. Spray/oil baguette pan (if you don’t have a baguette pan, proof in couche and bake on sheet tray)

Shape rolls as shown @5:12. Place shaped roll onto wet towel, seam side up, then into sesame seeds. Place in baguette proof pan, seed side up. Cover with a towel and proof for 45-60min.

Score rolls and mist well with water. Load pan into 400f/205C oven to bake for 18-20min, spritzing rolls and oven again before closing door.

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MEATBALLS
▪200g 3/4c + 1Tbsp whole milk
▪50g or 1/4c sour cream
▪1 egg
▪150g white bread (about 6 slices), cut into cubes
▪1lb/.5kg 80/20 ground beef
▪1lb/.5kg 80/20 ground pork
▪125g or 1 1/4c grated parm
▪15g or 1/4c fresh parsley, chopped
▪15g or 4-5 cloves garlic, minced
▪Pinch chile flakes
▪3g or 1.5tsp ground black pepper
▪18g or 1Tbsp salt
▪15g lemon juice (juice ½ lemon)

Whisk milk, sour cream, and egg. Add bread. Whisk/stir until pasty and broken down. Add the remaining ingredients and mix well. Divide into 15 100-105g balls. Work and roll balls between your hands. Place each ball on parchment lined sheet tray. Bake at 475F/245C for 25min, flipping after 15min.

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SAUCE
▪Olive oil
▪White onion, small diced
▪15g (4-5 cloves) garlic
▪Salt
▪Chile flakes
▪28oz can tomato puree
▪28oz can crushed tomatoes
▪sugar

Preheat large, heavy bottomed pot over medium. Add in a long glug of olive oil. Add onion, garlic, and pinch of salt. Sweat, stirring every couple of minutes until onions have softened. Add pinch of chile flakes and allow to bloom for about a minute. Stir in tomatoes and bring to a simmer. Reduce heat to med low to reduce for about 25min.

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PUTTING IT ALL TOGETHER
▪Full fat mozzarella, sliced (2 per sandwich)
▪Giardinara, chopped finely (recipe below)

Gently stir cooked meatballs into pot of sauce. Taste for seasoning. Stir in pinch of salt and pinch of sugar. Roast in 350F/175C oven to reduce for 20-25min.

To prep sub rolls, halve then remove about half of bready filling from the top piece. Put 2 pieces of mozz on bottom piece and place under broiler on high until cheese is melted and bread is a little toasty (30-50sec).

Spoon giard on top of cheese followed by 3 saucy meatballs. Top with toasty top bun.

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GIARDINIERA (makes 1qt/ltr)
▪150g or about 1 1/3c each of Cauli, Celery, Green Bell Peppers, Carrots
▪75g or 1/2 c serrano (or another hot pepper of choice)
▪400g or 1 3/4c white distilled vinegar
▪200g or 3/4c water
▪24g or 1 1/2 tbsp salt
▪300g or 1 1/3c light olive oil
▪150g or 3/4c ex virgin olive oil

Chop all veg into small dice and mix to combine. Combine vin, water, salt in a sauce pan, bring to a boil, add veg, stir, turn off heat and allow to cook as it comes to room temp. Transfer to container and refrigerate 2 days.

After 2 days, strain liquid off veg. To the strained veg mix, add oils & store in fridge until ready to use.