Name: Classic Meatball Subs
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 250g beef mince; 250g pork mince; 60g fresh breadcrumbs; 40g parmesan, finely grated; 1 egg, beaten; 2 cloves Garlic, finely grated or crushed; 1 tsp Dried Oregano; 1 tbsp olive oil, plus extra for brushing; 1 small onion, finely chopped; 500ml passata; 1 tbsp tomato purée; 4 soft sub rolls or baguettes, split lengthways; 150g mozzarella, sliced or grated; small handful Fresh basil, torn; Salt and black pepper — to taste

Method

25 mins prep35 mins cook60 mins total

Heat the oven to 200°C fan. Put the beef mince, pork mince, breadcrumbs, Parmesan, beaten egg, half the garlic, oregano and a generous pinch of salt and pepper in a bowl. Mix gently until just combined.
Shape the mixture into about 20 small meatballs, using lightly oiled hands. Arrange them on a lined baking tray and brush with a little olive oil.
Bake the meatballs for 18–20 minutes, turning once, until browned and cooked through.
Meanwhile, warm the remaining olive oil in a saucepan over a medium heat. Cook the onion for 5 minutes until soft, then add the remaining garlic and tomato purée for 1 minute.
Pour in the passata, season and simmer for 10–12 minutes until slightly thickened. Add the cooked meatballs and turn them gently through the sauce.
Divide the meatballs and sauce between the split rolls. Top with mozzarella, place on a baking tray and bake for 5–8 minutes until the cheese has melted and the bread is crisp at the edges.
Scatter with torn basil and serve hot, with plenty of napkins.