MEATBALL SUB

The ultimate lunch to feed the family or the masses any day of the week. Simple and loaded with flavour. For that extra hit of nostalgia, top it with a generous sprinkling of Kraft grated parmesan. 

Prep 00:20

Cook 00:40

Serves 4

Easy 

Ingredients 

4 fresh sub rolls or mini baguettes

60g fresh rocket leaves 

200g provolone, sliced 

Meatballs

500g beef mince 

4 cloves garlic, minced 

1 large egg 

1/4 cup breadcrumbs

1 tsp dried oregano  

1/3 cup Kraft grated parmesan or regular grated parmesan, plus extra to serve

Salt 

Pepper 

1/2 cup plain flour 

Sauce 

1 brown onion, diced 

4 cloves garlic, sliced  

700g passata 

2 tsp dried oregano 

2 tsp chilli flakes

Small handful fresh basil, finely chopped  

Method

Step 1. To make the meatballs, mix together the mince, garlic, egg, breadcrumbs, oregano and parmesan and season with salt and pepper. Make sure the mixture is well combined and binds together when pressed. Place the flour in a shallow dish and season with salt and pepper. Make 12 even sized meatballs and roll them in the seasoned flour.

Step 2. Fry the meatballs in a generous amount of olive oil until golden. Remove from the pan and set aside. 

Step 3. To make the sauce, add a little more oil to the same pan and add the onions and garlic. Season with a little salt and cook until soft. Turn the heat down to low and add the passata, oregano and chilli. Once simmering, add the meatballs to the sauce. Cover with a lid or tray and simmer gently for around 20 minutes. Add the fresh basil and stir through.

Step 4. To assemble, set the oven to grill on high heat. Place the rolls on a tray and make a long slice in the rolls without cutting all the way through. Spoon a generous amount of sauce on each roll and add 3 meatballs. Top with a little more sauce and thin slices of provolone. Place under the grill to melt the cheese. Once melted, sprinkle extra parmesan over the top and fill with fresh rocket leaves. Serve straight away.