Simon Rimmer served up a tasty coffee BBQ meatball sub on Sunday Brunch.
The ingredients meatballs – (makes 18-20 balls) are: 450g of minced beef, 2 eggs, 200g of breadcrumbs, 100g of grated parmesan, 125ml milk and 1 clove of crushed garlic.
For the sauce : 1 finely diced onion, 2 cloves of garlic, 1 tablespoon of smoked paprika, 1 teaspoon of ground cumin, 1 teaspoon of crushed fennel seeds, 1 teaspoon of cayenne, 250ml of strong black coffee, 125ml of cider vinegar, 125g of ketchup, 60g tomato puree, 100g of dark soft brown sugar and 1 tablespoon of soy.
For the mayonnaise : 200g of mayonnaise, 1 caramelised onion, blended into a paste and 20g of Dijon mustard.
Top with 200g of grated mozzarella.
To serve : 4-6 Sub rolls, cut in half and 4-6 rashers of streaky bacon, cooked until crispy and crumbled.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes