Meatball sandwich

Deur Barbara Joubert, SARIE KOS Herfs 2009

Foto’s: Micky Hoyle Galery

Make a few meatballs and keep them in the fridge – they are great for a lunchtime sandwich or for the children’s lunchboxes

(5 – 6 meatballs)

1 slice wholewheat bread, crusts removed
100 ml cold water
500 g mince
1 egg
25 g parsley, finely chopped
70 g pecorino cheese, grated
1 clove garlic, crushed
15 ml white vinegar
salt and freshly ground black pepper to taste

Preheat oven to 180 °C. Put bread in a bowl and pour water over. Let the bread soak until soft. If there is excess water, don’t pour it off. Put mince in a mixing bowl and add soaked bread. Mix well. Add rest of the ingredients and season with salt and black pepper. Shape meatballs by hand and arrange in an oven dish. Bake for 30 – 40 minutes. Allow to cool and refrigerate.

Prepare your sandwich:
(for 1 sandwich)

wholewheat roll with pumpkin seeds
butter
a few fresh spinach leaves
1 tomato, sliced
30 ml mayonnaise
15 ml wholegrain mustard
1 meatball

Cut the roll in two and spread butter on both halves. Put the spinach leaves on one half with the sliced tomato on top. Mix mayo and mustard. Slice the meatball, arrange slices on top of the tomato and spread mayo-and-mustard mixture on top. Close up with the top half of the roll. Wrap in cling wrap to keep fresh.