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Mini meatballs, mozzarella and jalapeno baguette

Karen Martini
Karen Martini

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Polpetti, mozzarella and peppercino ficelle.
Polpetti, mozzarella and peppercino ficelle.Marina Oliphant

The idea of a simple meatball sandwich excites me – the ooziness of the mozzarella and the spiced, tomato-enriched meatball on a fresh ficelle, a rustic baguette, is heaven. Don't forget to add green chilli before devouring for a spike of heat.

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Ingredients

  • 3 large jalapeno chillis, seeds left in, sliced into 0.5cm rings

  • 4 really fresh ficelle or baguettes

  • 3 tbsp garlic aioli, store-bought is fine

  • About eight leftover polpetti, warmed and sliced in half

  • 3 large fresh mozzarella balls, cow's or buffalo's milk

  • Salt and freshly ground black pepper

For the polpetti

  • 80ml olive oil

  • 1 brown onion, diced

  • 3 cloves garlic, chopped

  • Salt and freshly ground black pepper

  • 400g fine pork mince

  • 5 Italian-style veal and pork sausages, skin removed, meat crumbled

  • 2 eggs

  • 2 tbsp dried oregano

  • 1/2 lemon, zested

  • 1 cup fresh breadcrumbs

  • 50g finely grated parmesan

  • 1/4 bunch parsley, finely chopped

  • 2 cloves garlic, finely sliced

  • 350ml chicken stock

  • 1 litre tomato passata

  • 1 tbsp sugar

Method

  1. For the polpetti

    In a medium frying pan over medium heat, add 30 millilitres of oil, onion and garlic. Season and cook for five minutes until soft and golden, then tip into a bowl to cool. In a food processor, add the mince, sausage meat, eggs, one tablespoon oregano, lemon zest and black pepper and blend to a paste. Add breadcrumbs and whiz again to combine. Tip into a bowl, add parmesan and parsley and mix well. Roll into small balls about the diameter of a 20 cent piece. Place a large, heavy-based pot over medium heat, add 30 millilitres of oil and brown a batch of meatballs for three minutes on all sides. Remove from pan and set aside. Repeat process until all meatballs are cooked.

    For the ficelle

    Flash-fry chilli rings in two centimetres of olive oil for two minutes to soften slightly. Slice the ficelle or baguette open lengthways but don't cut right through. Place on a grilling tray, spread both sides with garlic aioli, add meatballs and sauce and top with a couple of slices of mozzarella. Put under a hot grill to melt the cheese. Remove, add chilli rings to taste, season, then close and serve.

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Karen MartiniKaren Martini is a Melbourne-based chef, restaurateur, author and television presenter. She has a regular column in Good Weekend.

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Original URL: https://www.watoday.com.au/goodfood/recipes/meatball-mozzarella-and-jalapeno-baguette-20121003-29trp.html