If you think of meatball sandwiches as a tomato sauce laden and mozzarella cheese affair, today’s recipe for Meatball Sandwich With Red Cabbage Slaw, Cheese, And Pancetta couldn’t be more different. Mustard and basil flavored meatballs are tucked into toasted ciabatta along with crispy pancetta, nutty Jarslberg and a crisp, minty red cabbage slaw. Not only is the sandwich a delight in its flavors and texture contrasts, but the bright purple slaw makes it visually striking as well.
Meatball Sandwich With Red Cabbage Slaw, Cheese, And Pancetta
1 pound ground beef
3 tablespoons whole grain mustard, divided
1/4 cup chopped fresh basil
8 slices smoked pancetta
2 ciabatta loaves (or just one if the loaves are very large)
4 slices Jarlsberg cheese
Cabbage Slaw (recipe follows)
1. Preheat oven to 160°C/320°F.
2. In a large bowl combine the beef, 1 tablespoon mustard, zest of ½ lemon, 1 tablespoon olive oil, egg and a pinch of salt and pepper. Form into 8 meatballs.
3. Heat a splash of olive oil in a large oven-proof skillet over medium heat. Add meatballs and cook for about 12 minutes, until browned all over.
4. Lay pancetta slices around the meatballs and put skillet into the oven. Place the ciabatta loaves on another shelf in the oven to heat through, about 5 minutes.
5. Remove meatballs and ciabatta from the oven. Slice ciabatta and drizzle with olive oil. Spread 1 tablespoon of mustard over each loaf of bread. Place 2 slices of cheese on each loaf, top with some cabbage slaw, then top with meatballs and the crispy pancetta.
½ small red cabbage head
1 red onion
1/4 cup mint
1 red chili
2 lemons, juiced
1 Tbs extra virgin olive oil
1. Slice the cabbage in a food processor fitted with the slicer disk. Slice the red onion also using the food processor disk.
2. In a large bowl, combine the cabbage, red onion, mint, and chili. Toss with olive oil, the lemon juice and a pinch of salt.
Recipes from Meals In Minutes by Jamie Oliver
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