Clarise's meatball sandwich from Tartine Box Set by Chad Robertson

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Notes about this recipe

  • mseers on October 24, 2011

    Meatballs: 2 T olive oil, 1 chopped large white onion, 1 lb ground beef at least 20% fat, 1 lb ground pork, 4 eggs, 1 c whole milk, 1 c grated pecorino, 1/4 c red wine, 2 c breadcrumbs, 1 bunch parsley chopped, 1 1/2 t salt, 1/2 t pepper, 1/4 t peperoncino. saute onions in oil, cool. combine all and form into small balls the size of apricots. brown in olive oil. tomato sauce: 28 oz can chopped tomatoes, 3 cloves garlic chopped. drain fat from skillet, add garlic, then tomatoes, deglaze, simmer meatballs in sauce 20 min.

  • mseers on October 24, 2011

    Pesto spread: 1/4 c finely chopped garlic, all finely chopped: 1/4 c parsley, 1/4 c basil, 1/2 c arugula, 1/4 c crushed pine nuts, 3 T olive oil, 2T parmesan, 2t lemon juice, 1/4t salt. process all.

  • mseers on October 24, 2011

    Assembly of sandwich: country bread of baguette, meatballs, pesto spread, tomato sauce, 8 oz sliced provolone. preheat oven to 350. spread top half of loaf with pesto spread, spoon meatballs and sauce over bottom, top with provolone, then top half of loaf, loosely wrap in foil, bake until cheese has melted and bread is crispy about 25 min.

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