This comforting, indulgent meatball sandwich is made with the perfect trifecta of meat and yes rice, creating a unique texture packed with incredible flavour.
Courtesy of Kachinka restaurant. Adapted from the book KACHKA by Bonnie Frumkin Morales with Deena Prichep
Place the ground meat in a stand mixer. Mix until the fat emulsifies and coats everything with a white sheen.
Add the rice, salt and stir to combine. By hand, press the mixture into 1 ½-inch diameter meatballs.
Give the meatballs a flash fry in the deep fryer at 350°F (180°C) for thirty seconds to a minute.
Heat a large pot over a medium flame. Add enough oil to coat the bottom, then add the carrot, onion, garlic and shredded cabbage.
Sauté, stirring occasionally for about 10 minutes or until the vegetables soften and the onions turn translucent.
Add the crushed tomatoes and jam, along with ½ cup (118 mL) water.
Increase heat and bring the mixture to a gentle boil, then reduce until it’s just high enough to maintain a healthy simmer. Simmer for 20 minutes to combine the flavours.
Transfer meatballs to the tomato sauce, and continue simmering for another 2-3 hours, covered.
Throughout the cooking process, be sure to add water should the sauce dry out. When finished, sauce should be thickened but not a paste.
Heat a small saucepan over a medium flame. Add the coriander, fenugreek, dill, and cumin seeds and toast, stirring occasionally, until fragrant, about 2 minutes. Transfer to a spice grinder and grind to a fine powder.
Place the ground spices and remaining ingredients in a food processor and blend until the mixture is smooth.
Toast the hoagie bun and then give it a healthy swipe of the reserved Adjika.
Fill the bun with three to four meatballs and a good amount of the sauce. Top it all with cheese. Melt the sandwich under the broiler or in an oven/toasted oven until cheese is bubbling and fully melted.