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Red October Meatball Sandwich

Kachinka's Red October Meatball Sandwich
PREP TIME
15 min
COOK TIME
3h 35 min
YIELDS
10 - 12 servings

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

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Ingredients

Meatballs

½
lb(s) (227 g) ground pork
½
lb(s) (227 g) ground lamb
½
lb(s) (227 g) ground beef
2
cups (450 mL) white rice, cooked
1
tbsp (15 mL) kosher salt

Sauce

Sunflower oil
1
carrot
1
yellow onion
2
cloves garlic
½
head cabbage, shredded
1 28-oz
can of crushed tomatoes
1
cup (225 mL) lingonberry jam (can use a tart cranberry sauce instead)

Adjika

2
tsp (10 mL) coriander seeds, whole
2
tsp (10 mL) fenugreek, whole
2
tsp (10 mL) dill seeds, whole
2
tsp (10 mL) cumin seeds, whole
2
tsp (10 mL) ground turmeric
3
tbsp (45 mL) Turkish hot pepper
2
tbsp (30 mL) lemon juice
2
tbsp (30 mL) parsley leaves, roughly chopped
2
tbsp (30 mL) cilantro leaves, roughly chopped
¼
cup (59 mL) walnuts, roughly chopped (59 mL) walnuts, roughly chopped
2
tbsp (30 mL) olive oil
1
clove garlic
6
tbsp (90 mL) tomato paste
2
tsp (10 mL) kosher salt

Assembly

12
hoagie buns
Litovsky cheese (or Havarti)
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Directions

Step 1

Place the ground meat in a stand mixer. Mix until the fat emulsifies and coats everything with a white sheen.

Step 2

Add the rice, salt and stir to combine. By hand, press the mixture into 1 ½-inch diameter meatballs.

Step 3

Give the meatballs a flash fry in the deep fryer at 350°F (180°C) for thirty seconds to a minute.

Step 4

Heat a large pot over a medium flame. Add enough oil to coat the bottom, then add the carrot, onion, garlic and shredded cabbage.

Step 5

Sauté, stirring occasionally for about 10 minutes or until the vegetables soften and the onions turn translucent.

Step 6

Add the crushed tomatoes and jam, along with ½ cup (118 mL) water.

Step 7

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.

Step 8

Transfer meatballs to the tomato sauce, and continue simmering for another 2-3 hours, covered.

Step 9

Throughout the cooking process, be sure to add water should the sauce dry out. When finished, sauce should be thickened but not a paste.

Step 10

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.

Step 11

Place the ground spices and remaining ingredients in a food processor and blend until the mixture is smooth.

Step 12

Toast the hoagie bun and then give it a healthy swipe of the reserved Adjika.

Step 13

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.

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