Italian Meatball Subs
- Yield: 4-6
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition facts (per portion)
- Calories: 267
- Carbohydrate Content: 14.0g
- Cholesterol Content: 106mg
- Fat Content: 8.6g
- Fiber Content: 1.6g
- Protein Content: 30.6g
- Saturated Fat Content: 3.3g
- Serving Size: 219g
- Sodium Content: 185mg
- Sugar Content: 2.0g
Italian Meatball Subs
Ingredients
- Egg - 1
- Parmesan - 1/2 cup, grated
- Basil - 1 large handful, finely chopped
- Salt and black pepper
- Beef mince - 500g
- Garlic - 1 clove, crushed
- Brown onion - 1/2, very finely chopped
- Dried oregano - 1 tsp
- Dried thyme - 1 tsp
- Milk - 1/2 cup
- Breadcrumbs - 1/2 cup
- Olive oil - 1 tsp
- Tomato passata - 500ml
- To serve:
- French baguettes - 3, cut into half
- Grated mozzarella
- Fresh parsley - finely chopped
Instructions
- Line a large baking tray with baking paper.
- Whisk together the egg, Parmesan and basil. Add a good pinch of salt and 4-5 turns of freshly cracked pepper.
- Add the beef mince, garlic, onion, oregano and thyme, then use your hands to thoroughly mix the egg mixture with the meat.
- Combine the milk and breadcrumbs in a separate bowl and let sit for a few minutes. Once the milk has absorbed all the breadcrumbs, add it to the mince mixture. Mix well with your hands to combine it all evenly.
- Form meatballs with your hands that are about 1.5 inches in diameter, placing them on the prepared baking tray.
- Heat the olive oil in a large pan. Brown off the meatballs in batches.
- Heat the tomato passata on a medium high heat and add the meatballs. Simmer for 30-35 minutes.
- While the meatballs are cooking, slice the baguettes and open them and place them under the grill in the oven for 1-2 minutes on 180˚C, until warm and crispy but still soft in the centre.
- Serve the meatballs, hot onto the open baguettes and top with grated mozzarella and fresh parsley.
