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THE ONLY MEATBALL SANDWICH YOU WILL EVER NEED IN YOUR LIFE SAUCY MEATBALLS OLIVE RELISH GARLICKY CHEESY BREAD WEVE ARRIVED IN FLAVOURTOWN AND WE'RE NEVER LEAVING!!!!

INGREDIENTS
1lb Ground Pork
1lb Ground Beef
1lb Ground Veal
3 slices Day Old Sliced Bread 1 cup milk
2tbsp Dried Chili Flakes 1tbsp Salt
1⁄2 cup Dried Bread Crumbs 3 whole eggs
3⁄4 cup Powdered Parmesan 1tbsp Tomato Paste
3 cloves Garlic
1 cup fresh Parsley
Pepper
Olive oil

TOMATO SAUCE
1 large Cooking Onion, diced 3 large Garlic Cloves, sliced 1 tsp Dried Chili Flakes
1 tbsp Tomato Paste
1L Tomato Sauce
Fresh Basil Leaves
Pepper


RELISH
5 cloves Garlic
4 Anchovy Fillets
2 tbsp capers
1/2 cup pitted olives
1/2 cup pickled jalapeños
Sliced roasted red peppers, about a 1/4 cup Olive oil
Salt
Pepper
Parsley, including stems roughly chopped Vinegar or lemons

FOR THE SUBS
1/2lb butter
Grate fresh garlic over the top Regular soft long rolls, 7” Grated mozzarella Parmigiano Regiano
Cooking spray

METHOD
1. In a small bowl, tear up your day-old bread and cover with milk. Allow to soak as you
prepare the meatballs.
2. In a large bowl, combine your three types of meat using your hands. Add chilli flakes,
salt, olive oil, dried bread crumb, eggs, powdered parmesan, pepper and tomato paste. Grate three cloves of fresh garlic into the mix and add a cup of finely chopped parsley. Finally, add the milk soaked bread and stir through until everything is mixed well. Use your hands!
3. Take a baking sheet lined with parchment paper and an ice cream scoop. Using cooking spray, spray your ice cream scoop and scoop meatball mixture evenly out on to the baking tray, making approximately 12 meatballs. You can save any extra meatballs by freezing them raw.
4. Spray your hands with cooking spray and hand roll each scoop of mixture into tight, round balls. Preheat oven to 475f and place baking tray in the oven to brown up your meatballs, about 30 minutes, or until golden on the bottom and cooked through.
5. To make your sauce, take a large pot and cover the bottom with olive oil. Set to medium high heat. Add diced onions and cook until translucent, then add in sliced garlic and cook for about a minute, then turn heat down to medium. Add a teaspoon of dried chili flakes, and a handful of fresh basil, about 8 or 9 leaves. Then, season with some fresh cracked pepper as your basil cooks through. Add 1 tablespoon of tomato paste and allow to cook for a few minutes to open up the tomato flavour.
6. Pour in tomato sauce and thin out with about 2 cups of water. Don’t worry if it looks too watery, it will reduce as the meatballs are braising.
7. Once your meatballs are browned in the oven, transfer into your tomato sauce and allow to braise on a low heat for about an hour and a half.
8. In a food processer, add garlic cloves, anchovies, capers, pitted olives, pickled jalapeños, roasted red peppers, olive oil, salt and pepper. Pulse until chunky and then pour into a bowl. Hand chop a cup of parsley and stir through. Add vinegar or lemon juice, olive oil and more salt and pepper to season as desired.
9. Then, in a small pot, melt unsalted butter and add grated garlic, allow to melt through. Cut your rolls in half and brush butter on both sides. Toast in the oven until the edges of the roll are a little crispy. Add grated mozzarella to both sides of the roll, top with grated Parmigiano Reggiano and return to the oven until cheese is slightly melted.
10. Carefully spoon 3 meatballs onto your sub - you’ll notice that the cheese will keep melting! Spoon your relish on top and fold your roll over. Cut into 3 and enjoy.