As it’s bonfire night coming up, I thought I would share a recipe I thought was fitting for the evening.
Growing up, every November 5th we would usually go to a local rubgy club or pub to watch their firework display.
This time of year has always stood out in my mind as being the first really cold night, where I pull out my winter hat and gloves.
It also reminds me of eating greasy burgers or hot dogs and drinking hot chocolates out in the cold waiting for the fireworks to start.
The year before last I blogged a honey & mustard glazed sausages recipe. But for this year I decided to go a little different and try out a meatball sub instead.
I was going to go for stringy melty cheese like mozzarella, but had some softened feta left over from making a recipe from Sabrina Ghayour’s new Sirocco book so decided to use that instead. I’m glad I did as it was so good, and felt a little more fresh than normal cheese would have.
I served with sweet potato fries, which I always, ALWAYS bake not fry!
Spicy meatball and feta sub
- 4 6 inch baguettes
- 500g lean beef mince
- 2 shallots (1 for meatballs, 1 for caramelising)
- 1 egg
- 3 teaspoons of dried oregano (1 for meatballs 2 for feta)
- salt and pepper
- 2 tablespoons olive oil (1 for meatballs 1 for caramelised onions)
- ½ pack of feta (100g)
- 2 tablespoons of natural yogurt
- 1 tin of tomatoes
- 1 tablespoon tomato puree
- 1 dried birdseye chilli (or 2 normal chillies)
- 2 cloves of garlic
- Place the feta on some foil inside a baking tray, and put in an oven set to 170C for 20 minutes.
- While the feta is heating up, finely dice 1 shallot and mix it with the beef mince, a pinch of salt and pepper, 1 teaspoon of oregano and the egg.
- Squash together in your hands well so the mince is smooth and able to be molded.
- Take small handfuls of the mince and roll into meatballs. They should be on the small side, roughly the size of a walnut. The mix should make at least 12 meatballs.
- Shallow fry the meatballs in the olive oil, turning regularly until they are golden brown.
- While the meatballs are cooking you can make your sauce.
- Dice the chilli and add to a dry hot pan, allow to heat for 30 seconds or so and then add the chopped tomatoes and tomato puree.
- Crush the garlic into the sauce and heat for a few minutes until the sauce is all warmed through then take off the heat.
- Once the meatballs are cooked through, add the tomato sauce into the pan with the meatballs and mix well.
- Once the feta is cooked, remove from the oven and add to a bowl with the yogurt and 2 teaspoons of the oregano. Mix well.
- Roughly dice your final shallot and brown in a pan with olive oil slowly, on a medium heat until all the edges start to go dark brown and caramelised.
- Heat the baguettes in a warm oven for 10 minutes.
- Serve by cutting the baguettes in half, on the bottom layer spread a generous amount of the soft feta cheese, then top with 3-4 meatballs and some of the tomato sauce and finally top with some of the caramelised onions.