Try this satisfying showstopper meatball sub sandwich for a casual Sunday dinner this weekend. It is courtesy of Chef Trevor Bird, who cooked his way into our hearts on Top Chef Canada Season 2, finished in runner-up position, and invented his restaurant concept Fable (farm-to-table) during one of the intense challenges. Trevor loves honest, flavoursome cuisine, and his packed Kitsilano restaurant is a mecca for locally sourced, truly delicious real food. He also loves this meatball recipe - you’ll look like a pro chef by serving it.
|1 28 ounce can||tomatoes, pureed|
|3||onions, finely chopped|
|1 head||garlic, peeled and minced|
|1/2 cup||dry red wine|
|5 tbsp||olive oil|
|1/2 bunch||oregano, chopped|
|20||basil leaves, torn|
|1 tbsp||anise seed|
|1 bulb||fennel, finely chopped|
|salt to taste|
- In a heavy medium-sized saucepan, heat the olice oil and sweat the onions, garlic, and fennel until soft and lightly coloured.
- Add red wine, cook down to dry.
- Add tomatoes, bay leaves, sugar, oregano, anise seed, and salt to taste, and cook for about half hour over low heat (do not add basil yet).
- Cook for about half hour and season to taste, add torn basil leaves at the end.
Meatball Sub Sandwich
|1 kg||lean ground pork (or pork shoulder if you want to grind your own)|
|100 grams||panko (just under a cup) (Japanese bread crumbs)|
|3 tbsp||onion powder|
|1 tbsp||garlic powder|
|1||onion, cut into small dice|
|2 tbsp||fresh thyme, chopped|
|2 tbsp||anise seed, toasted ground|
|2 tbsp||dry mustard|
- Sauté the chopped onion in a little olive oil until soft and lightly coloured, allow to cool.
- In a large bowl, combine the ground pork and the cooled onion and mix together very well (or grind all ingredients together if you have a meat grinder).
- Mix the milk and panko and allow to sit until it is a paste.
- Add the panko mixture, spices and seasonings to the pork and onion and mix with your hands or a large wooden spoon for several minutes until all seasonings are evenly distributed.
- With your hands, form into meatballs roughly 2 inches in diameter.
- Brown meatballs in a pre -heated 450 F oven for 10 minutes and then place in tomato sauce and cook for 30 minutes.
- Grate an aged cheddar over top (as much as you like), and broil in the oven, finish with chopped parsley, chives, oregano.
- Slice open baguette, submarine, hoagie rolls or Portugese buns and place several meatballs in each, along with a generous dollop of the tomato sauce.
DJ's Wine Pairings