- Pork mince
- 2 baguettes
- 1 tomato suga pack
- 1 gyros spice mix sachet
- 1 parmesan block
- 1 red wine vinegar sachet
- 1 capsicum
- 1 carrot
- 1 celery stalk
- 1 parsley bunch
Chef's note: White sugar, cooking oil, salt, pepper, milk (optional)
Allergens: Dairy, wheat, gluten, yeast, onion, garlic
Specialised equipment: Grater or microplane
Chef's note: Found all over America, this “sandwich” is most famous in New York and New Jersey. To adjust the seasoning of the meatballs, cook one, taste and then adjust the seasoning.
* Parsley is used across multiple dishes so read each recipe carefully!
1. Prepare the ingredients
Preheat oven to 160C fan forced. Wash the vegetables. Grate half of the celery and carrot. Thinly slice the remaining carrot, remaining celery and capsicum. Finely grate the parmesan cheese. Finely chop 1 tablespoon per person of the parsley* leaves.
2. Make the giardiniera pickle
Place the vinegar into a saucepan with an equal amount of water and a little sugar. Bring to the boil and immediately remove from the heat. Add the thinly sliced capsicum, celery and carrot. Taste and add more sugar if needed. Place a lid on the saucepan and set aside to pickle for at least 15 minutes.
3. Make the meatball mix
Meanwhile, remove 1cm from each end of the baguettes. Grate the ends on the coarse side of a grater or cut them into small pieces. Place in a bowl, just cover with milk or water and let sit for 1 minute. Add the pork mince, spice mix, most of the parsley, half of the parmesan and half of the grated vegetables. Mix to combine and season with salt and pepper.
4. Roll the meatballs
Using wet hands, roll a levelled tablespoon of the meatball mixture into balls.
5. Brown the meatballs
Heat a splash of cooking oil in a frying pan over a medium-high heat. Cook the meatballs, turning often, for 5 minutes or until browned all over. Remove from the pan. You may need to cook them in batches so as not to overcrowd the pan.
6. Add the sauce
Add the remaining grated vegetables to the pan. Reduce the heat and cook, stirring, for 3 minutes or until the vegetables soften. Add the tomato sugo and simmer for 2 minutes. Return the meatballs to the pan and simmer for 10 minutes or until the meatballs are cooked through.
7. Heat the baguette
Meanwhile, cut the baguettes in half horizontally and place in the oven for 5 minutes to warm through.
8. To serve
Divide the meatballs between the baguettes, top with the sauce, remaining parmesan, remaining parsley and some giardiniera pickles. Alternatively, serve the meatballs with the pickles and the bread on the side.