Ingredients:

Lamb meatballs

30g McCormick Rosemary Leaves Whole
2g McCormick Black Pepper Whole, Ground
500g Ground Lamb
80g Red onion minced
8g Iodized salt
1 Large egg

Pomodoro Masak Merah Sauce

20g McCormick Curry Seasoning
10g McCormick Red Cayenne Pepper Ground
30g McCormick Onion Powder Special
5g McCormick White Pepper Ground
800g diced Tomatoes
100g Carrot, minced
80g Onion, minced
50g Garlic, minced
8g Iodized Salt
1000ml water
30g Fresh Basil, roughly chopped
15g Fresh Mint, roughly chopped
25g Fresh Cilantro, roughly chopped
15g Iodized salt
25g White Sugar

Cheese

150g Provolone cheese thinly sliced

Bread

2pcs 6" Baguette
10g whole Garlic peeled

Procedure:

1. Start by making the meatballs. Mix the lamb together with the all the ingredients first without the egg. Add the egg when everything is well incorporated and mix again. Shape the mixture into a 1 inch ball. Make at least 3 meatballs per sub. Chill and set aside.

 

2. Sauté onions, carrot and garlic until it caramelize to make the Pomodoro sauce. Add the diced tomato and let it simmer. Add the powders and sauté it well. Add the water and let it simmer until the tomatoes become sweet. Season with salt, pepper and sugar. Add the cilantro, mint and basil when it’s halfway done.

 

3. Brush the bread with garlic to give that extra taste before toasting it.

 

4. Deep fry meatballs until fully cooked. Put 3 pcs. of meatballs inside the toasted baguette. Add Pomodoro sauce until it covers everything. Lastly, put cheese on top and torch it until it melts. Serve hot.Now we can assemble.. Deep fry meatballs until fully cooked. Put 3 pcs of meatballs inside the toasted baguette. Add Pomodoro sauce until it covers everything. Lastly, put cheese on top and torch it until it melts. Then serve hot.

back to top