Meatball sub with shoestring fries

Name: Meatball sub with shoestring fries
Prep time: 15 min
Cook time: 1 h
Yield: 4
Ingredients: For the meatballs; 1 onion, finely chopped; 1 green pepper, finely chopped; 1 mild chilli, finely chopped; 800g minced beef; 50g fresh coriander, finely chopped; 2 tbsp cajun seasoning; 1 tsp salt; 1/2 tsp freshly ground black pepper; 1 tbsp Worcestershire sauce; 1 egg; For the sauce; 1 tbsp olive oil; 1/2 onion, chopped; 1 garlic clove, finely chopped; 400gf tomato passata; 1 tsp cajun seasoning; 7 tbsp tomato ketchup; 7 tbsp smoked hickory sauce; For the shoestring fries; 4 large potatoes, peeled and cut into long, thin strips and soaked in cold water for 1 hour; vegetable oil, for deep frying; To serve; 4 burger buns; Grated cheddar to serve

Prep: 15 mins

Cook: 60 mins

For the meatballs

1 onion, finely chopped

1 green pepper, finely chopped

1 mild chilli, finely chopped

800g minced beef

50g fresh coriander, finely chopped

2 tbsp cajun seasoning

1 tsp salt

1/2 tsp freshly ground black pepper

1 tbsp Worcestershire sauce

1 egg

For the sauce

1 tbsp olive oil

1/2 onion, chopped

1 garlic clove, finely chopped

400gf tomato passata

1 tsp cajun seasoning

7 tbsp tomato ketchup

7 tbsp smoked hickory sauce

For the shoestring fries

4 large potatoes, peeled and cut into long, thin strips and soaked in cold water for 1 hour

vegetable oil, for deep frying

To serve

4 burger buns

Grated cheddar to serve

Heat the oven to 180°C.

Making the meat balls: Using your hands, combine all the meatball ingredients together in a large bowl.

Shape into meatballs the size of a golf ball. Lay onto a baking sheet and put in the oven for about 15 to 20 minutes, until they are well cooked with a nice golden colour.

Making the sauce: Meanwhile, pour the olive oil into a frying pan and set over medium heat. Throw in the onion then fry until they become tender and golden (about 4 or 5 minutes). Mix in the garlic and fry for about 1 more minute.

Add the rest of the sauce ingredients then stew for about 15 minutes, until you obtain a thick tomato sauce.

Making the shoestring fries: In the meantime, strain the potatoes then transfer onto kitchen paper to dry.

Pour the vegetable oil into a deep fryer and heat to 160°C. Gently put the potato strips in the oil. Be careful not to burn yourself. Deep fry for about 5 minutes. Take out of the fryer and transfer onto kitchen paper.

Raise the temperature to 185°C then put the fries back into the oil. Deep fry for about 5 more minutes, until golden brown. Transfer onto kitchen paper and season with salt.

Set the grill to high.

Serving: Halve the buns almost all the way through. Put under the grill and toast on both sides, turning once.

Cover the buns with sauce, place the meatballs in the middle of each bun then top with grated cheese. Put back under the grill for 1 or 2 further minutes until the cheese melts and bubbles start to form on top. Serve while hot, along with the shoestring fries.

Serves
4

Preparation Time
15 minutes

Cooking Time
60 minutes

Main ingredients
Beef, Vegetables

Recipe Type
Dinner, Easy, Family Dinners, Quick Meals

Level of Difficulty
Easy