Vegetarian Meatball Sandwiches with Tomato & Mozzarella

Vegetarian Meatball Sandwiches with Tomato & Mozzarella

These cheesy vegetarian meatball sandwiches are so full of flavour and make the perfect weeknight meal. Serve topped with a drizzle of truffle oil for a little extra indulgence!

 Course Main Course

 Cuisine Mediterranean

 Keyword vegetarian

 Prep Time 10 minutes

 Cook Time 40 minutes

 Total Time 50 minutes

 Servings 4 sandwiches

 Calories 351 kcal

 Author Amy

Ingredients

For the Vegetarian Meatballs

·         1 tbsp Vegetable Oil

·         1 Aubergine chopped

·         1 Onion chopped

·         1 tsp Garlic crushed

·         100 g Breadcrumbs

·         20 g Parmesan Cheese grated

·         2 tbsp Fresh Parsley chopped

·         2 tbsp Fresh Basil chopped

·         1/2 tsp Dried Oregano

·         Salt and Pepper

·         1 Egg

For the Tomato Sauce

·         Olive Oil

·         1 Onion chopped

·         1 tsp Garlic crushed

·         1 400g tin Chopped Tomatoes

·         1 tbsp Worcestershire Sauce

·         1 tbsp Tomato Puree

·         Salt and Pepper

To Serve

·         150 g Mozzarella

·         Brioche Buns to serve

·         Truffle Oil to serve

Instructions

1.   Heat the oven to 200°C. Heat the oil over a medium heat and add the aubergine. Cook for 5 minutes then add the onion and garlic and cook for another 5-10 minutes until everything is softened.

2.   Place the mixture in a food processor and pulse until mostly blended then tip out into a large bowl. Add the breadcrumbs, parmesan, basil, parsley, oregano and a sprinkle of salt and pepper then mix together until everything is combined. Add the egg and mix together again. Shape into small balls, I got about 20 out of the mixture and place on a greaseproof paper lined baking sheet. Place in the oven and cook for 20 minutes.

3.   While the meatballs are cooking make the tomato sauce. Heat a drizzle of olive oil in a saucepan and add the onions. Cook for a couple of minutes then add the garlic and cook for another few minutes. Pour in the chopped tomatoes, Worcestershire sauce and oregano and cook on a medium heat for 10 minutes. Stir in the tomato puree and season to taste then remove from the heat.

4.   Once the meatballs are finished cooking place them in a heatproof dish and top with the sauce. Tear the mozzarella over the top and place in the oven for 10 minutes then serve in brioche buns with a drizzle of truffle oil if desired.

Source  https://thecookreport.co.uk

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