The only meatball sub recipe you’ll ever need.

Ingredients

Meatballs

500g beef mince
500g Italian Style Pork Sausages (casings removed)
½ cup breadcrumbs
½ cup milk
1 egg
2 cloves garlic, finely grated
½ cup parmesan, finely grated
Small handful Parsley, chopped
1 tsp Salt + ½ tsp cracked black pepper

Tomato Sauce

2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, sliced
3 × tins Diced Tomatoes
Fresh basil leaves
1 tsp Salt
1 tsp chilli flakes (optional)

Pesto

1 bunch of Basil
1/3 cup parmesan, finely grated
2 tbsp pine nuts
1 clove garlic
⅓ cup extra virgin olive oil
Pinch of salt and black pepper

To Serve

Large Baguette
Mozzarella cheese
Extra parmesan, grated

Method

Combine the breadcrumbs and milk in a small bowl and leave to soak until soft.

In a large bowl, add the beef mince, sausage meat, egg, garlic, parmesan, parsley, soaked breadcrumb mixture, salt, and pepper. Mix until just combined, then roll into golf-ball-sized meatballs.

Heat olive oil in a pot and sauté the onion until soft, then add garlic and cook briefly. Stir in the diced tomatoes. Add a splash of water to the tins, swirl to loosen any remaining sauce, and pour it into the pot. Season with salt and torn basil leaves.

Nestle the raw meatballs into the sauce. Cover and simmer gently for 60 minutes, gently stirring halfway until the meatballs are tender and cooked through. Remove the lid and allow to reduce and thicken for 30 mins.

For the pesto by blend basil, parmesan, pine nuts, and garlic until along with olive oil, salt and pepper.

Place the rolls in the oven for a few minutes to help soften up before cutting. Then spoon in your meatballs along with some sauce. Lay over cheese slices, then place under a hot grill until melted. Finish with parmesan and pesto, cut into individual subs and serve.

Enjoy!