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American Meatball Sub

How to Make An American Meatball Sub

  • 15 mins
  • 1 hour
  • easy
  • 4
jeff baker
Recipe by
Jeff Baker

Ingredients

  • Meatballs
  • 450g minced beef
  • 1 red onion peeled & finely diced
  • 1 clove garlic crushed
  • 50g fresh breadcrumbs soaked in a little cold milk
  • 50g grated Parmesan cheese
  • Handful of fresh parsley & oregano roughly chopped
  • Pinch of freshly ground black pepper
  • 1 tsp. sea salt
  • 1 egg, beaten
  • 350g Rich tomato sauce
  • For the sandwich
  • Freshly baked Baguette or 4 x small baguettes
  • 1 x ball mozzarella cheese
  • Handful rocket leaves
  • Freshly grated parmesan cheese
  • 3 tbls best olive oil & 1 tbls balsamic vinegar mixed together
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Method

FOR THE SANDWICH:

  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

TO FINISH:

  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

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