Baked meatball sub recipe
You can't go wrong with this classic American sandwich. For a somewhat richer version, once you’ve assembled the bottom half, top the meatballs with sliced mozzarella, provolone, Cheddar or American-style cheese, and grill until melted. This recipe will make an extra few meatballs than needed for the subs.
Ingredients
- 400 g good-quality minced beef
- 1 spring onion, very finely chopped
- 2 cloves of garlic, crushed
- 1 tbsp freshly grated Parmesan, plus extra to serve
- 2 tbsp fresh breadcrumbs
- 1 egg, beaten
- 2 sprigs of fresh basil, leaves from 1 sprig finely chopped
- 0.5 tsp salt
- 200 ml passata
- 1 splash of olive oil
- 1 pinch dried red chilli flakes (optional)
- 1 pinch each of salt and freshly ground black pepper
- 4 sub rolls (or any kind of long, sturdy roll or baguette), split open and warmed, to serve
- 14.1 oz good-quality minced beef
- 1 spring onion, very finely chopped
- 2 cloves of garlic, crushed
- 1 tbsp freshly grated Parmesan, plus extra to serve
- 2 tbsp fresh breadcrumbs
- 1 egg, beaten
- 2 sprigs of fresh basil, leaves from 1 sprig finely chopped
- 0.5 tsp salt
- 7 fl oz passata
- 1 splash of olive oil
- 1 pinch dried red chilli flakes (optional)
- 1 pinch each of salt and freshly ground black pepper
- 4 sub rolls (or any kind of long, sturdy roll or baguette), split open and warmed, to serve
- 14.1 oz good-quality minced beef
- 1 spring onion, very finely chopped
- 2 cloves of garlic, crushed
- 1 tbsp freshly grated Parmesan, plus extra to serve
- 2 tbsp fresh breadcrumbs
- 1 egg, beaten
- 2 sprigs of fresh basil, leaves from 1 sprig finely chopped
- 0.5 tsp salt
- 0.8 cup passata
- 1 splash of olive oil
- 1 pinch dried red chilli flakes (optional)
- 1 pinch each of salt and freshly ground black pepper
- 4 sub rolls (or any kind of long, sturdy roll or baguette), split open and warmed, to serve
Details
- Cuisine: American
- Recipe Type: Sandwich
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Heat the oven to 180°C/350°F/gas mark 4.
- Mix together the minced beef, spring onion, half the garlic, the Parmesan, breadcrumbs, egg and the finely chopped basil, along with the measured salt and lots of black pepper. Make sure everything is evenly mixed, but don’t work the mix too much or the meatballs will be dense and bouncy, when cooked.
- Divide the mix into 12 equal amounts and firmly shape each one into a ball, using your hands. Place on a wire rack set inside a baking dish. Bake for 20 minutes, or until cooked, turning the balls once.
- Meanwhile, make the sauce. Place the passata, olive oil, the rest of the garlic, the chilli flakes (if using) and some salt and pepper into a small pan, and bring up to a simmer. Cook for 5 minutes, then remove from the heat and set aside.
- When the meatballs are done, set the split sub rolls out in front of you. Halve the meatballs (or not, if you prefer, but halving stops them falling out of the sandwich). Spread the cut sides of the bread with a little of the sauce, then stuff with meatballs and pour over a little more sauce.
- Sprinkle with extra Parmesan and the remaining whole basil leaves, then eat immediately.
This recipe is from LEON Happy Fast Food by Rebecca Seal, Jack Burke and John Vincent. Published by Conran Octopus, £16.99. Photography by Steven Joyce.
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