Minced beef meatballs fried in olive oil and added in a special sauce topped with grated mozzarella cheese. A very unique yet easy dish to make at home with easily available ingredients.

Watch this Masala TV video to learn how to make Meatball Melt Rolls and Carrot Cake Bars Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 12 November 2019.


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Meatball Melt Rolls:
Ingredients:
Minced beef 500gm
Onion 1
Garlic 1 clove
Grated parmesan cheese 2 tbsp
Olive oil 1 tbsp
Chopped basil 2 tbsp
Salad leaves as required
Toasted bread rolls 4
Grated mozzarella cheese as required

For Tomato sauce:
Sliced garlic 1 clove
Olive oil as required
Chopped tomatoes 2
Red chili flakes a pinch
Sugar 1 tsp
Method:
Put the first five ingredients in a bowl. Season well and mix together with your hands. Form into small meatballs. Fry in olive oil until browned all over, then remove onto a plate. For the sauce, sizzle the sliced garlic in a little olive oil, add the tomatoes, chili flakes and sugar. Simmer for 5 minutes or until thickened. Stir the meatballs into the sauce with the chopped basil and simmer. To serve, pile salad leaves and meatballs onto the sub roll bases with some sauce and top with a layer of grated mozzarella. Put under a hot grill to melt the cheese, then put the sub tops on and serve.

Carrot Cake Bars:
Ingredients For Bars:
Flour 2 cups
Baking powder 1-1/4 tsp
Baking soda 1 tsp
Salt 1 tsp
Ground cinnamon 2 tsp
Ground nutmeg ¼ tsp
Caster sugar 2 cups
Oil 1-1/4 cups
Eggs 4
Peeled & grated carrots 4 cups
Sweetened flaked coconut 1 cup
For Frosting:
Icing sugar 3 cups
Cream cheese 8 oz
Butter 5 tbsp
Vanilla essence 1 tsp
Lemon essence 1 tsp
METHOD:
Sift flour, cinnamon, nutmeg, baking powder, baking soda and salt. Set aside. Beat together sugar, oil and eggs on low speed until well blended. Mix in the dry ingredients just until blended. Fold in the carrots and coconut. Pour HALF of the batter into a greased and lined 13x9 inches pan. Bake at 180 degrees C for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. Let cake cool completely in pan before frosting with Lemon Cream Cheese Frosting. Once frosted, refrigerate at least 1 hour. Cut into bar-sized pieces.
To make frosting: beat cream cheese, butter, vanilla and lemon essences, add in sifted icing sugar. Beat until well-blended and smooth enough to frost cake with. Avoid over-beating, which may make frosting too soft. Cover and store leftover cake in the refrigerator.