Ready Time: 43 mins
Preparation Time: 35 mins
Cooking Time: 8 mins
Serves: 4
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
- 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.
- 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.
- Preheat jaffle maker until green light switches on.
- 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.
- Place into jaffle maker, close lid and cook 3 minutes or until bread is golden and crisp.