Italian Meatball Sub
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.
Recipe and image thanks to recipes.co.nz
