Take a batch of Italian meatballs, top them with cheese and add them to a jaffle for a new style meatball sandwich. This recipe uses the Breville Original 74’ Jaffle maker - the Australian Invention Re-Invented
Ingredients
MEATBALLS:
400g beef mince
1 teaspoon garlic salt
1/2 teaspoon Italian mixed herbs
TOMATO SAUCE:
2 teaspoons olive oil
1 small onion, finely chopped
1 clove garlic, crushed
1 teaspoon sugar
1 cup tomato passata
Salt and freshly ground black pepper
2 tablespoons chopped fresh basil
Softened butter
8 slices sourdough
100g shaved parmesan or pecorino cheese
Method
Combine meatball ingredients and roll into teaspoon size balls. Heat half the oil in a frying pan and cook meatballs until browned but not cooked through. Remove and set aside
To the same pan, add remaining oil and cook onion and garlic for 2 minutes. Add oregano, passata, sugar and season with salt and pepper, simmer for 10 minutes. Add meatballs and cook 5 minutes or until sauce is thick. Stir through basil and set aside to cool
Preheat jaffle maker until green light switches on
Butter one side of each slice and place bread, buttered side down. Spoon meatball mixture evenly over 4 slices and top with parmesan and remaining bread, buttered side up
Place into jaffle maker, close lid and cook 3 minutes or until bread is golden and crisp
