Beef and lentil meatball subs with tomato sauce and ricotta

Method

1. Combine the milk and breadcrumbs in a large mixing bowl. Set aside to soak for 5 minutes.

2. Add the mince, lentils, egg, parmesan and oregano to the bowl. Season generously with salt and pepper, then knead the mixture for around 3 minutes until cohesive and sticky. Wet your hands and roll the mixture into little balls about the size of ping-pong balls, compressing them as much as you can. Set aside.

3. Heat 2 tablespoons oil in a large, lidded frying pan over a medium heat. Add the meatballs and fry in a single layer, in batches if necessary, for 5–8 minutes until nicely browned, then set aside on a plate.

4. Add the remaining 2 tablespoons oil and the onion to the same pan, then cook over a medium heat for around 8 minutes. Add the garlic and thyme leaves and cook for 2 minutes until aromatic. Add the chopped tomatoes and season well with salt and pepper.

5. Bring the sauce to a simmer and add the meatballs to the pan, spooning some of the tomato sauce over them. Put the lid on and gently simmer over a low-medium heat for around 25–30 minutes, until the meatballs are piping hot and fully cooked through. Remove the pan from the heat.

6. Slice a baguette in half lengthways, slather with the ricotta, add the meatballs along the length of the baguette, spooning over some of the sauce, then sandwich the baguette shut and cut into four sandwiches to serve.