Jugosas albóndigas de carne de res Wagyu envueltas en un panecillo suave y fresco, bañadas en una deliciosa salsa marinara y espolvoreadas con queso parmesano. Perfectas para cuando se te antoja algo reconfortante.
Category
Lunch
Servings
4
Prep time
45 minutes
Cook time
20 minutes
Juicy Wagyu beef meatballs packed into a soft, fresh sub roll, all smothered in delicious marinara sauce and topped off with a sprinkle of Parmesan cheese. Perfect for when you're craving some serious comfort food.
Ingredients
- 1kg (2.2 lbs) minced beef (high fat, like 80/20 minimum)
- 200g (7 oz) panko breadcrumbs
- 100ml (3.4 fl oz) milk
- salt and pepper, to taste
- 4 cloves garlic, sliced thinly
- 2 tins peeled tomatoes
- 4 rolls
- 200 g (7 oz) provolone cheese
- basil leaves, for garnish
Directions
In a bowl, combine the breadcrumbs and milk. Season generously with salt and black pepper. Stir well, then incorporate this mixture into the beef mince. Combine thoroughly, then shape the mixture into 12 meatballs.
- Heat a dash of olive oil in a large pan. Fry the meatballs until they are browned on all sides. Remove from the pan and set aside.
- Using the same pan, add the sliced garlic and sauté for 2 minutes. Then, add the tinned tomatoes, breaking them up with your spoon. Cook the tomatoes for 5 minutes before returning the meatballs to the pan. Continue to cook for a further 10 minutes.
- Toast the rolls until they're nicely browned. Place 3-4 meatballs on each roll, spooning over a generous amount of the sauce. Grate the provolone cheese over the top and garnish with basil leaves. Serve warm and enjoy!
