Cloudy With A Chance Of Meatballs...
Mega Meatball Sub with a Rich Chunky Gravy
When we saw this on Jamie & Jimmy's Friday Night Feast we knew we had to give it a go. Lovely juicy beef and pork meatballs topped with melted cheese in a soft sub roll and a rich and chunky gravy to dip it all in, what is not to like?!
Start with the balls. Coarsely grate a potato and pop it in a bowl with the pork and beef mince, mix together and then divide into balls, slightly larger than a golf ball. Damp hands will ensure the balls will be easier to roll and not stick to much. We've halved the recipe so it will make around 11ish (but the full recipe will make 21). Reserve a couple and pop the rest in a lightly greased roasting tray.
Now for the gravy. Add finely chopped onion and fennel to a frying pan and cook until softened. Add the reserved meatballs breaking them up in the pan and cook for a further 10 minutes. Stir in the flour and cook for 2 more minutes. Then add the porter, we've used Guinness Dublin Porter, and leave to reduce slightly. Add stock and the remaining ingredients, bring to the boil and then simmer for around 20 minutes until thickened and glossy.
Pop the meatballs in a preheated oven for around 20-25 minutes or until golden and cooked through. Remove from the oven and place on the hob over a medium heat. Pour over the gravy, add the rosemary sprigs and simmer for a few minutes. In the meantime pop your sub rolls into the oven to warm through.
Stir the vinegar into the gravy, grate over the cheese and remove from the heat. Spoon into your sliced warm sub rolls, top with some salad and serve with the left over gravy for dunking.