Meatball Subs with Broccoli and Aged Cheddar Cheese Sauce
- 500g/1.1lbs mixed ground meat (beef, pork, and veal)
- 1 large egg
- 5g/1 tsp salt
- 5g/1 tsp black pepper
- 65g/2.3oz grated aged cheddar cheese (30% fat)
- 25g/1/4 cup rolled oats
- 20g/2 tbsp potato starch
- 300ml/1 1/4 cups water
- 250ml/1 cup heavy cream
- 75g/1/2 cup all-purpose flour
- 15g/1 tbsp beef bouillon
- 1 head of broccoli, cut into florets
- 4 sub rolls
1. Preheat the oven to 180°C/350°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix the ground meat with 1/2 tsp salt and 1/2 tsp black pepper until just combined. Divide into 4 equal portions and shape each into a long, thin meatball.
3. In a separate bowl, whisk together the flour, egg, and 150ml/2/3 cup water to make the meatball coating. Dip each meatball into the coating, pressing gently to adhere.
4. Place coated meatballs on the prepared baking sheet and bake for 20-25 minutes or until cooked through (internal temp of 71°C/160°F).
5. While the meatballs are baking, steam the broccoli until tender. Set aside.
6. For the cheese sauce, whisk together the heavy cream, 150ml/2/3 cup water, flour, beef bouillon, grated cheddar, 1/2 tsp salt and 1/2 tsp black pepper in a saucepan over medium heat until thickened.
7. To assemble, place a meatball on each sub roll. Top with cheese sauce and steamed broccoli.
8. Serve immediately and enjoy!
- baking sheet
- parchment paper
- bowl
- whisk
- saucepan
- spoon
- buns
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