Meatball sangers with lemony kale

Method

• 1
  In a food processor, pulse the half roll into the breadcrumbs. In a large bowl, combine the breadcrumbs with the milk. Set aside for 5 mins to allow breadcrumbs to absorb the milk.
• 2
  Gently mix the beef, onion, garlic, egg and ricotta with the soaked breadcrumbs. Season with salt and pepper. Form the mixture into 16 meatballs and refrigerate for 30 mins or until firm.
• 3
  In a large non-stick frying pan, heat the olive oil over medium-high heat. When the oil is shimmering, add the meatballs, shaking to brown them evenly. Cook for 6 mins or until the meatballs are thoroughly browned all over. Stir in the tomatoes and 100ml water and cook for 12 mins or until the meatballs are cooked through and the sauce has thickened. Keep warm.
• 4
  In a medium bowl, combine the kale, lemon zest, lemon juice, parmesan and extra virgin olive oil. Season with salt and pepper.
• 5
  Split the 4 rolls, without cutting all the way through. Place 4 meatballs into the centre of each roll. Top with kale mixture and serve.