INGREDIENTS (serves 4)

Four long bread rolls – sliced lengthwise – don’t cut all the way through

TOMATO BASED SAUCE:

• Pinch of salt and pepper
• 2 cups of diced cherry or grape tomatoes
• 2 cloves of garlic
• 1/2 of one yellow onion, finely diced
• 2 tablespoons of sriracha sauce
• 1/2 cup of Italian flat leaf parsley
• Olive oil for cooking

INGREDIENTS FOR MEATBALLS:

• 650g mixed pork and veal mince
• 2 tbsp finely chopped flat leaf parsley
• 1/3 cup of grated parmesan
• A pinch of dried chilli flakes
• 2 garlic cloves, chopped
• 2 tsp of Worcestershire sauce
• 1 egg
• 1 tbsp extra virgin olive oil
• 1 cup (125g) grated gruyere cheese to melt later

INSTRUCTIONS:

To make tomato sauce:

1. Place a medium size saucepan on a medium heat – drizzle olive oil – just enough to coat the bottom of the pot.
2. Add the onion, saute till opaque, then add a pinch of salt and pepper, 2 cups of diced tomatoes, 2 cloves of chopped garlic, 2 tablespoons of sriracha sauce, 1/2 cup of finely chopped Italian, stir.
3. Drop heat to a low temperature, cook for a further 8 minutes. Remove from heat.

To make the meatballs:

1. Pull the soft centre out of each roll and place in a food processor.
2. Whiz to fine breadcrumbs, then add the mince, parsley, parmesan, chilli flakes, garlic and Worcestershire sauce.
3. Pulse to combine, add the egg, pulse until the mixture comes together.
4. Using damp hands, form mixture into 16 walnut size balls and place on a lined baking tray. Chill for about 15 mins to firm up.
5. Heat the olive oil in a non stick fry pan over a medium heat. Add the meatballs and cook, turning for 6 -8 minutes until golden and cooked through.
6. Add the the tomato based sauce and bring to a simmer, then reduce the heat to low and cook for a further 6 – 8 minutes until the sauce has thickened and reduced.
7. Pre-heat grill to high. Place the rolls on a lined baking tray. Fill each roll with 4 meatballs, and some tomato sauce , then top with gruyere. Grill for 1 minute or until the cheese starts to melt, then serve.