Wild Boar Meatball Sub

WHAT YOU'LL NEED

Meatballs:

● 500g wild boar mince
● 1 egg
● 1 tbsp smoked paprika
● 1 tbsp fennel seed powder
● 1 tbsp garlic powder
● Handful fresh basil, finely chopped
● 2 tbsp olive oil
● Salt & pepper, to taste

Sauce & Sub:

● 500g pasta sauce (tomato-based)
● 2-3 rolls of choice
● Rocket
● 4-6 slices Maasdam cheese (or any melting cheese)
● Pecorino cheese, grated (to taste)

Herb Sauce (or substitute pesto):

● Handful parsley
● Handful basil
● Jalapenos to taste (roughly 1/4 of a jar)
● 1 clove garlic
● 1 tbsp red wine vinegar
● Pickles
● Olive oil, to blend

HOW TO COOK IT

Prepare the meatballs
● In a large bowl, combine wild boar mince, egg, smoked paprika, fennel powder, garlic powder, basil, pecorino, olive oil, salt and pepper.
● Mix until just combined, then roll into evenly sized meatballs.

Cook the meatballs
● Heat pan over medium-high heat with a drizzle of olive oil.
● Cook the meatballs until browned on all sides.
● Pour in the pasta sauce, reduce heat to low, and simmer for 20 minutes, or until meatballs are cooked through and tender.

Make the herb sauce
● Add parsley, basil, jalapeno, red wine vinegar and olive oil to a blender.
● Blend until smooth, adding more oil as needed to reach a spoonable consistency.

Build the sub
● Lightly toast the rolls.
● Spread herb sauce on the base, then layer with rocket.
● Add meatballs and spoon over extra sauce.
● Place cheese slices over the meatballs and melt.
● Finish with pickles, grated pecorino and extra sauce if desired.

Chefs Tips:

Even sizing - Roll meatballs to a consistent size so they cook evenly.
Brown first - A good sear builds flavour before simmering in the sauce.