Italian Meatballs, Tomato and Parmesan Jaffle

Ingredients

• 400g beef mince
• 1 teaspoon garlic salt
• ½ teaspoon Italian mixed herbs

Tomato sauce

• 2 teaspoons olive oil
• 1 small onion, finely chopped
• 1 clove garlic, crushed
• 1 teaspoon sugar
• 1 cup tomato passata
• Salt and freshly ground black pepper
• 2 tablespoons chopped fresh basil
• Softened butter
• 8 slices sourdough
• 100g shaved parmesan or pecorino cheese

Method

1. Combine meatball ingredients and roll into teaspoon size balls. Heat half the oil in a frying pan and cook meatballs until browned but not cooked through. Remove and set aside.
2. To the same pan, add remaining oil and cook onion and garlic for 2 minutes. Add oregano, passata, sugar and season with salt and pepper, simmer for 10 minutes. Add meatballs and cook 5 minutes or until sauce is thick. Stir through basil and set aside to cool.
3. Preheat jaffle maker until green light switches on.
4. Butter one side of each slice and place bread, buttered side down. Spoon meatball mixture evenly over 4 slices and top with parmesan and remaining bread, buttered side up.
5. Place into jaffle maker, close lid and cook 3 minutes or until bread is golden and crisp.