Ingredients
• 100ml extra virgin olive oil
• 4 red onions, thinly sliced
• Sea-salt flakes and freshly ground black pepper, to season
• 1 brown onion, finely chopped
• 3 cloves garlic, chopped
• 400g finely ground pork mince
• 5 pork sausages, skin removed
• 2 eggs
• 1 Tbsp dried oregano
• Zest of ½ lemon
• ²⁄³ cup fresh breadcrumbs
• ²⁄³ cup finely grated parmesan
• 2 baguettes
• ½ cup barbecue sauce
• 3 buffalo mozzarella balls or
• 16 large bocconcini balls, torn into pieces
• ²⁄³ cup garlic aioli
• 100g rocket leaves
Note: You can use any type of roll, such as ciabatta or dinner rolls, in place of baguettes. If you have leftover meatballs, use them in a sandwich or add to a tomato-based pasta sauce.
Method
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To caramelise onion, heat 40ml of the oil in a large frying pan over a low heat. Add red onion and season with salt and pepper. Cook, stirring occasionally, for 15-20 minutes or until onion becomes sticky and coloured. (Don’t be tempted to turn up
the heat.) If onion begins to stick and dry out, add a little more oil. Set aside. -
Put 30ml of the remaining oil, brown onion and garlic in a medium frying pan over a medium heat. Season with salt and pepper and cook for 5 minutes or until onion is soft and golden. Transfer to a bowl and set aside to cool.
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Put mince, sausage filling, eggs, oregano and lemon zest in a food processor. Season with pepper. Process until combined. Add breadcrumbs and brown onion mixture and blend to combine. Transfer to a large bowl and stir through parmesan.
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Roll heaped tablespoonfuls of the mince mixture into balls.
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Put remaining oil in a large heavy-based frying pan and heat over a medium heat. Add meatballs and cook, in 2 batches, turning occasionally, for 3-4 minutes on all sides or until browned and cooked through. Transfer to a plate and cover to keep warm.
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Meanwhile, preheat grill to low. Halve baguettes lengthways and lightly toast. Spread with barbecue sauce. Top with caramelised onion, meatballs and mozzarella.
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Increase grill to medium. Put baguettes on an oven tray and grill until cheese melts. Add dollops of aioli and top with rocket. Slice or serve whole.