Meatball sanga

Dom Wilton’s secret for the best meatball sanga is to form large meatballs to avoid them squishing out the side, ensuring you get tender meatballs, sauce, melted cheese and bread in every bite. Guaranteed satisfaction from start to finish!

Credit: Jiwon Kim

• serves

  6

• prep

  20 minutes

• cook

  50 minutes

• difficulty

  Easy

Stream free On Demand

Meatballs

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 6 hoagie-style white rolls with sesame seeds
• Olive oil, for drizzling
• 75 g salted butter, room temperature
• Horseradish cream, to serve
• Green sauce, to serve
• ⅔ cup finely grated parmesan cheese, to serve
• ½ cup basil leaves, to serve

Red sauce 

• 1 tbsp olive oil
• ½ brown onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 ½ tbsp Calabrian chilli paste
• 800 g tinned Italian crushed tomatoes
• Salt and black pepper
• 150 g butter

Meatballs

• 600 g pork mince
• 600 g beef mince
• 200 g breadcrumbs
• 200 g finely grated parmesan cheese
• 100 g finely grated pecorino cheese
• 350 ml milk

Green sauce 

• 250 g parsley (flat-leaf or curly)
• 1 tbsp baby capers
• ½ long green chilli, deseeded and roughly chopped
• 1 cup (250 ml) olive oil
• 1 eschallot, finely chopped
• 40 g Dijon mustard
• 50 ml white vinegar
• 1 cup (250 ml) canola oil

Instructions

1. To make the meatballs, combine the ingredients in a large mixing bowl and mix well to combine. Refrigerate while you make the sauces.
   
2. To make the green sauce, add the parsley, capers, chilli, olive oil, eschallot, mustard and vinegar to a blender and blend until finely chopped. With the machine running, drizzle in enough canola oil to form a saucy consistency, season to taste.
   
3. To make the red sauce, heat the oil in a large, heavy-based frying pan. Add the onion and cook until softened. Stir in the garlic and chilli paste and cook for 1 minute, or until fragrant. Add the tomatoes to the pan, stir and simmer gently for 6-8 minutes. Season with salt and black pepper and continue simmering until thick. Stir in the butter.
   
4. Meanwhile, roll the seasoned mince mixture into 6 cm meatballs. Heat a generous drizzle of oil in a second, large frying pan. Sear the meatballs in batches, until all browned, then transfer directly to the pan with the red sauce and cook for 15 minutes, stirring occasionally, or until cooked through.
   
5. To serve, split and butter the bread rolls. Spread with a little horseradish and top with the meatballs. Spoon over a little sauce, drizzle with the green sauce (see Note) and sprinkle with parmesan cheese. Garnish with a few torn basil leaves and serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Meatballs

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G