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Chimichurri meatball sub

Jessica Brook
Jessica Brook

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Meatball subs with chimichurri.
Meatball subs with chimichurri.James Moffatt

Herby chimichurri relish takes a saucy meatball sandwich in a South American direction. Squeeze sausage meat from its casing for these cheat's meatballs.

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Ingredients

  • ½ cup parsley leaves, finely chopped

  • ¼ cup oregano leaves, finely chopped

  • 2 long red chillies, deseeded and finely chopped

  • 2 tbsp red wine vinegar

  • 4 tbsp extra virgin olive oil

  • 1kg beef and herb sausages, cases removed

  • ¼ cup fresh sourdough breadcrumbs

  • 1½ cups tomato passata

  • 2 large (or 4 small) crusty bread rolls, split and toasted

  • ½ cup grated manchego cheese 

Method

  1. Step 1

    To make the chimichurri, mix together the parsley, oregano, chilli, vinegar and 3 tablespoons of the cup oil. Season with salt and pepper. 

  2. Step 2

    Place the sausage mince, breadcrumbs and 2 tablespoons of the chimichurri in a large bowl and mix well to combine. Roll into 24 small meatballs. 

  3. Step 3

    Heat remaining tablespoon of oil in a large frying pan over high heat. Add the meatballs and cook, turning regularly, for 4 minutes or until golden. Add the passata and ½ cup water, bring to a simmer, reduce heat to low and cook for 10 minutes, or until meatballs are cooked. 

  4. Step 4

    Spoon the meatballs into the rolls. Top with extra chimichurri and cheese to serve.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/chimichurri-meatball-sub-20220921-h26lnk.html