Ingredients: (serves 4)
500g beef mince
2 tablespoons fennel seeds
pinch of salt
1 tablespoon olive oil
1 red onion, thinly sliced
1 red capsicum, thinly sliced
4 garlic cloves, thinly sliced
400mL tomato passata
4 small baguettes, cut down the middle but not all the way through
8 slices provolone cheese
2 cups rocket
½ bunch of basil, leaves picked
2 tablespoons jalapenos
- Place mince, fennel seeds and a pinch of salt in a large bowl. Work with clean hands until well combined, then roll into 3cm meatballs. Heat oil in a large frying pan over medium-high heat. Cook meatballs for 3-4 minutes or until golden brown. Remove from pan and set aside.
- Add onion and capsicum to pan and cook for 2-3 minutes or until softened. Add garlic and cook for 1 minute or until fragrant. Stir through tomato passata and bring to the boil. Return meatballs to the pan, bring to the boil once more then reduce heat to medium-low. Simmer for 6-8 minutes or until sauce has thickened and reduced and meatballs have cooked through.
- Meanwhile, preheat grill setting on oven to high. Place rolls on a lined baking tray with cheese slices on one side. Grill for 2-3 minutes or until bread is golden and cheese is melted.
- To serve, fill each roll with meatballs and sauce then top with rocket, basil and jalapenos.