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American Meatball Sub



  1. Mix all the meatball ingredients together in a large bowl (except the sauce) & being careful not to overwork
  2. Using wet hands roll the meatball mixture into little balls, around 20g each so you end up with around 30 meatballs
  3. Gently fry the meatballs in a non-stick pan until nicely browned
  4. Drain away any excess fat then pour over the tomato sauce, cover with a lid & simmer gently for 30 minutes


  1. Cut the baguette into 4 then cut through the centre ready to fill
  2. Spoon the meatballs & a little sauce into the baguette
  3. Top with nuggets of mozzarella & place in a preheated oven 170oc fan assisted or 190oc without a fan for 5 minutes
  4. Toss the rocket leaves in the oil & vinegar dressing & scatter over top of the filling
  5. Finish with plenty of freshly grated parmesan