How to make the tastiest meatball sandwich
A good sandwich can make your day. Whether you go for a classic croque monsieur, a tamago sando or a gooey cinnamon bun, in Broodjes van Sam & Joris you’ll find the perfect recipe for every craving. In their new book, Samuel Levie and Joris Bijdendijk share 52 delicious sandwiches, from savoury toasted sandwiches and a Japanese egg salad sando to sweet treats. With clear explanations, you’ll learn not only how to bake the bread itself, but also how to fill it like a pro. Making a meatball sandwich: a great idea!
Broodjes is an unbelievably delicious book for anyone who loves a well-filled sandwich. We’ve already enjoyed the mitraillette from this book during the book launch at Fort Negen. A seriously substantial sandwich—and delicious too! Definitely one to try, but honestly: the classic meatball sandwich is our favourite.
How to make the tastiest meatball sandwich
- Heat some butter in a pan over medium heat and sauté the onion until translucent without browning it. Leave to cool. Soak the white bread in the milk.
- In a large bowl, mix the minced meat with the nutmeg, pepper and salt. The meatball must not fall apart during cooking, so also mix in the egg and the squeezed-out soaked white bread. Rusks and breadcrumbs are stale, while soaked white bread makes the meatballs succulent. Add the onion and mustard last.
- In a large bowl, mix the meat thoroughly with clean hands until you feel it start to bind slightly. That’s when you can start shaping the meatballs. Divide the meat into equal-weight portions. A good meatball weighs between 150 and 200 grams. Always shape a meatball with cold, wet hands so the meat doesn’t stick to them. Let the shaped meatballs rest in the refrigerator for at least 1 hour; this reduces the chance of them falling apart during cooking.
- A braised meatball is seared and cooked in gravy until it becomes a sloppy bite. Our meatball should be slightly crisp on the outside and soft on the inside. That means frying it in butter and finishing it for 10 minutes in a preheated oven at 160 °C. Meanwhile, heat the satay sauce in a saucepan.
- Cut open the rolls, fill them with slices of meatball and finish with a generous dollop of satay sauce.
Title: Broodjes van Sam & Joris
Authors: Joris Bijdendijk & Samuel Levie
Price: €25
Publisher: Nijgh & van Ditmar
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