Italian Meatball Sub

October 9, 2023

Written by Reuben Sharples

October 9, 2023

Written by Reuben Sharples

SERVES 6 | 10 MINS PREP | 25 MINS COOK TIME

INGREDIENTS

500g premium beef mince

4 spring onions, white parts only
½ carrot, peeled and grated
1 courgette, grated
1 tsp dried oregano
1 Tbsp tomato sauce
½ cup breadcrumbs
⅓ teaspoon of salt and pepper

To assemble

500g jar of basil and tomato pasta sauce
6 long bread rolls, halved lengthways
grated Mozzarella cheese
Italian parsley, finely chopped to garnish

METHOD

Preheat the oven to 180°C. Line a baking tray with greaseproof paper.

Place all the meatball ingredients in a large bowl and mix with your hands until well combined.

Shape the mixture into roughly 20 golf ball-sized meatballs. Place the meatballs on the tray and bake for 20 minutes or until cooked through.

Transfer the cooked meatballs to a deep saucepan and add the pasta sauce. Bring to a simmer then reduce the heat and cook for another 5 minutes until the sauce has reduced and thickened.

To assemble, preheat your grill to high.

Place the rolls on a baking tray and fill each one with 3-4 meatballs and some of the sauce. Top with mozzarella cheese and grill until the cheese is melted and bubbling.

Garnish with parsley and serve with a leafy green salad on the side.