Footy meatball roll

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.

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.

Roll heaped tablespoonfuls of the mince mixture into balls.

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.

Meanwhile, preheat grill to low. Halve baguettes lengthways and lightly toast. Spread with barbecue sauce. Top with caramelised onion, meatballs and mozzarella.

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.