meatball sammies

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There is a magical amazing sandwich in Minnesota that can be found at Davanni’s called a meatball sub. It’s so wrong that it’s right. They can’t be overnighted to South Africa so we must be like the resourceful people who first settled the harsh lands of Minnesota (the Dakota) and make our own. Sunday was spent in a wine hangover haze until these sweet sweet sammies were in my mouth. Then we watched Life of Pi, which was meh.



1 kilo/2 pounds chakalaka pork sausages, casings removed
3 slices of sandwich bread, shred in a food processor or by your hands
1 tsp worcersteshire sauce
1 tsp onion powder
1 egg
3/4 cup of water
1/3 cup shredded parmesan or grana padano
1 chilli, chopped into miniscule bits
2 garlic cloves
A couple big glugs olive oil

Tomato Sauce

1 onion, roughly chopped
1 garlic clove, chopped
2 cans whole peeled tomatoes
1 chilli pepper, chopped
Salt, to taste
1/3 cup shredded parmasan or grana padano
1 small lick of butter
6 basil leaves, chopped

Carmelized Onion

2 onions, sliced thinly
Olive oil, some glugs
A pinch of sea salt
Patience and care

8ish 6inch seeded buns (your favorite kind)
buffalo mozzarella. Make sure it’s buffalo because that other stuff is tasteless! Also if you’re feeding 8 I would get at least two big balls, and shred it.

Start the tomato sauce: fry onions, garlic and chilli until translucent over medium-high heat. Add canned tomatoes, let everything cook for 10 minutes. Using an immersion blender, blend it all together and then taste and add salt as needed. When it’s properly seasoned, add the butter, parmesan and basil.

Start the onions: with olive oil, salt and onions leave on medium high heat, stirring occasionally and making sure onions don’t burn. Properly caramelizing onions takes a half an hour.

Mix all of the meatball ingredients (besides the oil) together in a bowl, mix everything evenly. Heat up olive oil in a deep, large pan. Mould meatballs , approximately 24 two inch-ish sized. Brown meatballs about 4 at a time in oil and set aside on a paper towel. After you’re gone browning, get rid of the olive oil and add the tomato sauce to the meatball pan. Then add meatballs and cook on lowest heat, covered for 25-30 min.

To Assemble: halve buns, toast them on rack in oven on broil . Then add meatballs (3 per sammie), sauce cheese and caramelized onions. throw under broiler for moment to melt the cheese. Voila!

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3 thoughts on “meatball sammies

  1. Nama, my office is across the street of the Edina Davanni’s. Next time your in MN, I’d be more than happy to bring you one (or several). I think your version looks much, much better!

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