Beef and lentil meatball subs recipe
Beef and lentil meatball subs with tomato sauce and ricotta Stuff split baguettes with homemade meatballs, add ricotta for creaminess and finish with herby tomato sauce on top. 50ml/2fl oz milk80g/3oz breadcrumbs500g/1lb 2oz beef or pork mince150g/5½oz cooked small green or black lentils 1 free-range egg30g/1oz parmesan, gratedbig pinch dried oregano 4 tbsp olive oil2 small onions, chopped3 garlic cloves, finely chopped 1 large sprig fresh thyme, leaves only, 2 fresh bay leaves or 4 fresh sage leaves 400g tin chopped tomatoes 50ml/2fl oz milk 80g/3oz breadcrumbs 500g/1lb 2oz beef or pork mince 150g/5½oz cooked small green or black lentils 1 free-range egg 30g/1oz parmesan, grated big pinch dried oregano 4 tbsp olive oil 2 small onions, chopped 3 garlic cloves, finely chopped 1 large sprig fresh thyme, leaves only, 2 fresh bay leaves or 4 fresh sage leaves 400g tin chopped tomatoes 1 large baguette 100g/3½oz ricottasalt and freshly ground black pepper 1 large baguette 100g/3½oz ricotta salt and freshly ground black pepper Method Combine the milk and breadcrumbs in a large mixing bowl. Set aside to soak for 5 minutes.Add the mince, lentils, egg, parmesan and oregano to the bowl. Season generously with salt and pepper, then knead the mixture for around 3 minutes until cohesive and sticky. Wet your hands and roll the mixture into little balls about the size of ping-pong balls, compressing them as much as you can. Set aside.Heat 2 tablespoons oil in a large, lidded frying pan over a medium heat. Add the meatballs and fry in a single layer, in batches if necessary, for 5–8 minutes until nicely browned, then set aside on a plate.Add the remaining 2 tablespoons oil and the onion to the same pan, then cook over a medium heat for around 8 minutes. Add the garlic and thyme leaves and cook for 2 minutes until aromatic. Add the chopped tomatoes and season well with salt and pepper. Bring the sauce to a simmer and add the meatballs to the pan, spooning some of the tomato sauce over them. Put the lid on and gently simmer over a low-medium heat for around 25–30 minutes, until the meatballs are piping hot and fully cooked through. Remove the pan from the heat.Slice a baguette in half lengthways, slather with the ricotta, add the meatballs along the length of the baguette, spooning over some of the sauce, then sandwich the baguette shut and cut into four sandwiches to serve. Combine the milk and breadcrumbs in a large mixing bowl. Set aside to soak for 5 minutes. Combine the milk and breadcrumbs in a large mixing bowl. Set aside to soak for 5 minutes. Add the mince, lentils, egg, parmesan and oregano to the bowl. Season generously with salt and pepper, then knead the mixture for around 3 minutes until cohesive and sticky. Wet your hands and roll the mixture into little balls about the size of ping-pong balls, compressing them as much as you can. Set aside. Add the mince, lentils, egg, parmesan and oregano to the bowl. Season generously with salt and pepper, then knead the mixture for around 3 minutes until cohesive and sticky. Wet your hands and roll the mixture into little balls about the size of ping-pong balls, compressing them as much as you can. Set aside. Heat 2 tablespoons oil in a large, lidded frying pan over a medium heat. Add the meatballs and fry in a single layer, in batches if necessary, for 5–8 minutes until nicely browned, then set aside on a plate. Heat 2 tablespoons oil in a large, lidded frying pan over a medium heat. Add the meatballs and fry in a single layer, in batches if necessary, for 5–8 minutes until nicely browned, then set aside on a plate. Add the remaining 2 tablespoons oil and the onion to the same pan, then cook over a medium heat for around 8 minutes. Add the garlic and thyme leaves and cook for 2 minutes until aromatic. Add the chopped tomatoes and season well with salt and pepper. Add the remaining 2 tablespoons oil and the onion to the same pan, then cook over a medium heat for around 8 minutes. Add the garlic and thyme leaves and cook for 2 minutes until aromatic. Add the chopped tomatoes and season well with salt and pepper. Bring the sauce to a simmer and add the meatballs to the pan, spooning some of the tomato sauce over them. Put the lid on and gently simmer over a low-medium heat for around 25–30 minutes, until the meatballs are piping hot and fully cooked through. Remove the pan from the heat. Bring the sauce to a simmer and add the meatballs to the pan, spooning some of the tomato sauce over them. Put the lid on and gently simmer over a low-medium heat for around 25–30 minutes, until the meatballs are piping hot and fully cooked through. Remove the pan from the heat. Slice a baguette in half lengthways, slather with the ricotta, add the meatballs along the length of the baguette, spooning over some of the sauce, then sandwich the baguette shut and cut into four sandwiches to serve. Slice a baguette in half lengthways, slather with the ricotta, add the meatballs along the length of the baguette, spooning over some of the sauce, then sandwich the baguette shut and cut into four sandwiches to serve. Recipe tips Eat warm or wrap in greaseproof paper twisted at each end to secure tightly for later.