Beef Meatballs Sandwich with Melting Mozzarella and tomato salsa

Serves 4

1 small onion, peeled and finely diced

2 garlic cloves, peeled and finely sliced

Olive oil, for frying

1tsp dried chilli flakes

500g minced beef

75g fresh breadcrumbs

3-4 tbsp milk

4 submarine or hot dog rolls

2 balls of mozzarella cheese, torn

Sea salt and freshly ground black pepper

For the salsa

3 tomatoes, finely chopped

½ red onion, peeled and finely chopped

1 tbsp chopped coriander

1 tsp white wine vinegar

Pinch of sugar

1. First prepare the meatballs. Sauté the onion and garlic with seasoning in a hot oiled frying
pan for about 5 minutes until soft and lightly coloured, adding the chilli flakes after a minute
or two. Place the mince in a large bowl and add seasoning. Put the breadcrumbs in a
separate bowl and moisten with milk. Add seasoning, then stir the breadcrumbs and onion
mixture into the mince and combine well. With wet hands, shape the mince mixture into
large balls about 4cm wide. Transfer to a lightly greased plate or tray and chill for 30 minutes
until firm.
2. Put a little oil in a frying pan and cook the meatballs over a medium-low heat with a dash of
oil for about 10 minutes until coloured on the outside and cooked all the way through. Set
aside to rest.
3. Meanwhile, combine all the salsa ingredients and mix well. Leave to one side.
4. Heat a grill under medium hot. Slice the bread rolls in half and toast the insides for a couple
of minutes until golden. Remove from the grill and sit the meatballs on half the sliced rolls,
pressing them down into the bread. Spoon over any cooked juices from the meatball pan.
Top the meatballs with mozzarella and place under the grill to melt the cheese. Once
melted, spoon the salsa on top and sandwich together with the remaining halves of the
toasted rolls.
5. Serve while still warm with an extra salsa on the side.