Lamb Meatball Sandwich

Lamb Meatball Sandwich - a fresh take on the traditional meatball sub

Course Lunch/Dinner, Main, Main Course

Cuisine Australian, Modern Australian

Total Time 35

Servings

Calories 772kcal

Author Lee-Ann Grace

Ingredients

500 g/1.1lbs lamb mince/ground lamb
1 tablespoon basil pesto
4 long bread rolls split lengthways but leaving a slight join - see notes
¼ cup fresh mint leaves - loosely packed
200 g/7oz cherry/mini tomatoes
¼ small red/spanish onion
¼ cup sour cream I use light
2 tablespoon buttermilk see notes
¼ teaspoon powdered garlic
8 slices swiss cheese

Instructions

Add pesto to lamb mince and mix well to combine - I use my hands for this, then shape mince mixture into 20 even sized balls (see notes) and refrigerate
For the salad chop cherry tomatoes into quarters, finely chop the red onion. Combine tomatoes, onion & mint leaves in a small bowl & set aside
For the sauce combine sour cream, buttermilk & powdered garlic in a small bowl & set aside as well
Place a large non-stick frying pan/skillet over medium high heat, then fry meatballs for 7-8 mins turning frequently as they cook, until they are browned all over and cooked through (see notes)
Pre heat the grill/broiler and toast the cut side of the bread rolls slightly
When meatballs are cooked, lay 2 slices of swiss cheese on each bread roll, place ¼ of salad evenly along roll, then top with 5 meatballs - nestling the meatballs slightly into the salad then repeat for remaining rolls
Place sandwiches under the grill/broiler for 1-2 mins to melt cheese slightly
Top with sauce & serve immediately

Notes

If you don't have buttermilk handy you could just use normal milk then add 1-2 teaspoon of lemon juice to the sauce.

To make sure the meatballs are evenly sized (and so cook evenly) I use a tablespoon measure and scoop up a generous tablespoon of mince for each ball. I also leave the mince in the fridge to stay cold until I mix in the pesto, this helps keep the mince cool. I also refrigerate the meatballs while I put together the salad & sauce - the colder they are the better they will stay together while being fried.

You could of course make the balls a few hours ahead and just leave them covered in the fridge until you are ready to fry them.

I find the lamb has enough fat that renders out as the meatballs cook, so there is no need to put oil in the pan.

You will need to be fairly gentle when you turn the meatballs as they fry because there is no binding agent such as an egg in the recipe. I tend to just shake the pan to turn the meatballs - no need to get fancy and toss them like the TV chefs! - just give the pan a bit of a shake until you see the balls rolling around a bit.

I don't cut my rolls all the way through because I want to eat them hot-dog style and I want the salad and sauce to stay in the bun. Once I have sliced them, I open them up and lay them cut side down on the bench and put a slight weight on top of them (even a folded clean tea towel will do) - so that when I want to grill/broil the buns they will stay open.

Be careful when doing your final grill/broil, you don't want to scorch (burn!) the mint - like I did when taking my photos! The good news is you can always do what I did and just take off the burnt leaves - easy!

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition