Meatball Subs

'Pop these rolls in the oven before serving to melt the cheese and tomato sauce into the crusty bread!' - Matt Preston

The ingredient of Meatball Subs

• 4 26cm long baguettes
• 500g beef mince
• 1 2 brown onion finely chopped
• 1 garlic clove crushed
• 2 teaspoons dried oregano leaves
• 1 egg
• 2 tablespoons grapeseed oil
• 375ml 1 1 2 cups passata
• 8 bocconcini torn in half
• 24 fresh basil leaves

The Instruction of meatball subs

• use a large serrated bread knife to cut the baguettes in half horizontally not cutting all the way through scoop out the bread on the inside of the rolls leaving a 1cm border process the bread in a food processor until fine crumbs form
• place the mince onion garlic oregano egg and 1 2 cup of the breadcrumbs in a bowl season mix gently with your hands until well combined using wet or oiled hands to stop the mince from sticking roll heaped tablespoonfuls of the mince mixture into 16 meatballs
• heat the oil in a large frying pan over medium high heat add half the meatballs and cook turning for 5 minutes or until golden transfer to a plate repeat with the remaining meatballs wipe the pan clean
• preheat the oven to 200c 180c fan forced heat the passata in the frying pan over medium heat until it comes to a gentle simmer add the meatballs and cook turning for 8 10 minutes or until cooked through and the sauce thickens to coat the meatballs
• place the meatballs in the baguettes alternating with bocconcini drizzle over a little extra sauce from the pan sandwich the baguette halves back together to shut and place on a baking tray bake for 5 8 minutes or until warmed through and the cheese melts slightly open the rolls slightly and top with basil just before serving

Nutritions of Meatball Subs

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation