Meatball Sandwiches

Ingredients:

Sauce

• 2 tbsp. l. olive oil
• 1/2 small onion, finely chopped
• 1 stalk of celery, finely chopped
• 1/2 medium carrot, finely chopped
• Coarse salt
• 800 g of marinated cherry tomatoes with marinade, crush the tomatoes by hand
• 1 bay leaf
• 2 leaves of fresh basilica

Meatballs

• 120 g potatoes, peeled
• 450 g of ground veal
• 1/3 cup grated Parmesan cheese, plus more for sprinkling
• 2 tbsp. milk
• 1.5 tsp. crushed garlic
• 1 teaspoon chopped fresh thyme
• 1/4 cup olive oil
• Coarse salt and freshly ground pepper
• 4 - 6 mini baguettes, slit lengthwise on one side

Preparation:

1. Prepare the sauce: Heat olive oil in a saucepan. Add onion, celery, carrots, and a pinch of salt. Cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the tomatoes with their marinade, bay leaf, basil, and 1/2 cup water. Bring to a boil and simmer over low heat, stirring occasionally, until the sauce thickens, 30 to 40 minutes. Season with salt.
2. Meanwhile, prepare the meatballs: Place the potatoes in a small saucepan, add enough water to cover them, add 2 teaspoons of salt, and bring to a boil. Cook until the potatoes are tender, about 10 minutes. Cool slightly, then grate the potatoes on a coarse grater.
3. In a bowl, combine the ground meat, potatoes, Parmesan, milk, garlic, thyme, 1 tablespoon olive oil, 1/4 teaspoon pepper, and 1 teaspoon salt. Form the ground meat into small meatballs about 2.5 cm in diameter.
4. Heat the remaining 3 tablespoons of olive oil in a skillet. Place the meatballs in the hot skillet and brown on all sides for 8 minutes. Add the sauce and continue cooking for another 5 minutes.
5. Fill baguettes with meatballs and pour generous amount of sauce over them. Sprinkle with sandwiches Parmesan.