Chimichurri meatball sub

Name: Chimichurri meatball sub
Cook time: 30 min
Yield: 4
Cuisine: South American
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

Jessica Brook

September 21, 2022

Meatball subs with chimichurri.James Moffatt

easyTime:< 30 minsServes:4

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

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

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.
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.
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.
Step 4
Spoon the meatballs into the rolls. Top with extra chimichurri and cheese to serve.