Thursday, 31 May 2012

Homemade Meatball Sub

How many of you go to Subway with the intention of being healthy but instead find yourself ordering a meatball sub? Especially on those colder days when salad just ain't gonna cut it.



Well here is a tasty little recipe for making your very own meatball sub. It takes a little extra effort then driving down to your local subway but I promise that it will taste ten times better. Plus you always have the option of cramming as many meatballs as you want into your sub without the extra charge.

I found a recipe for this on a great blog called recipegirl.com. I altered it a little to suit what I had in my pantry. I also used a jar sauce (Gasp!) mainly because I was making this delicious sub for lunch with my girlfriend and our kids, so time was of the essence.

The funny thing behind this recipe is that I stood at the bench dicing the strongest onion ever, tears streaming down my cheeks, Girlfriend laughing at me. I put the onion into a bowl and moved them out of my eyes way. I then completely forgot to even put them in!

Ingredients:
500gm beef mince
1 clove garlic - crushed
1 brown onion - diced very fine
1 egg - lightly beaten
1/4 cup breadcrumbs
1 table spoon oregano paste
1 jar passatta sauce
4 long rolls
1/2 Parmesan cheese

Method:
1. In a large bowl, combine the beef mince, garlic, onion, egg, breadcrumbs and oregano. Mix well until all ingredients are well incorporated. Season with salt and pepper. Using your hands is best. Rolled teaspoon amounts of mince into balls and place on a tray lined with baking paper. Place in the fridge for 30 minutes.

2. Heat a table spoon of olive oil in a large fry pan over medium high heat. Cook the meatballs, in batches, until browned all over. It doesn't matter too much at this stage if they aren't cooked through.
Return all meatballs to the pan and pour over the passata sauce. Reduce heat to low and simmer for 15 minutes or until meatballs are cooked through and sauce has thickened slightly.

3. Cut the rolls length ways, making sure not to cut all the way through. Toast them under the grill until golden. Sprinkle some of the cheese inside the rolls. Top with meatballs and sauce. Sprinkle with remaining cheese.

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