Meatball Roll

A meatball roll...I saw one once as it flew off Granpa's plate, bounced off the kitten and ended up in the flower garden.

But I'm not going to write an instructable about that (that story probably belongs on a de-structable website). No, this is a unique new recipe that incorporates my love of meatballs, bread and cheese.

Let's get the ball rolling (sorry, had to say it).

• 135g flour
• 30g Sourdough Starter
• 125g water
• 50 mls Rich Tomato Pizza Sauce
• 1 C grated cheese
• 50g butter
• 2 tsp red wine vinegar
• 1/3 tsp baking soda
• 8 cooked meatballs
• 50 mls Rich Tomato Pizza Sauce (for the topping)

Place the flour in a bowl and add the sourdough starter, pizza sauce and water and mix together. Let this rest overnight (covered but not refrigerated) so the fermentation can work through the batch.

Pour your sourdough batter into a clean bowl. Melt the butter and mix in the baking soda, then pour into the batter. Mix together.

Add the red wine vinegar and mix into the batter then pour most of it into the baking tin. You'll need to keep some back to cover the meatballs in the next step.

Note that we didn't have a baking tin narrow enough to form our roll so we've improvised as shown in the photo. Be creative!

Take four meatballs and gently press them into the batter, then spoon over the second portion of pizza sauce. Repeat this for the second roll and place the remaining four meatballs.

Pour your remaining batter over the two sets of meatballs.

Bake your meatball rolls for 40 minutes at 180C (360F). Remove from oven and carefully place the grated cheese on each roll. Return back to oven for another 10 minutes or until cheese is grilled. Remove the rolls from the baking tin and set aside on a rack to cool.

Well, you may want to wait until you are assured of not burning yourself. The rolls are fantastic...we enjoyed them straight out of the oven, and dipped them in some tomato ketchup.

I hope you enjoy making these.