Meatball Marinara-style sub

Ingredients

Meatballs

• 500 g beef mince (or 250 g beef + 250 g pork)
• 1 small onion, very finely chopped
• 2 garlic cloves, crushed
• 1 egg
• ½ cup breadcrumbs
• ¼ cup grated parmesan
• 2 tbsp chopped fresh parsley
• 1 tsp dried oregano
• Salt and pepper

Marinara

• 1 × 400 g tin chopped tomatoes
• 1 garlic clove, crushed
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp balsamic vinegar
• Salt and pepper

Sub

• 1 footlong Italian bread
• 100 g mozzarella, sliced
• Fresh basil leaves
• Olive oil

Method

1. Meatballs. Mix all meatball ingredients. Roll into 16 walnut-sized balls. Bake at 200°C for 18 minutes until cooked through.
2. Marinara. While meatballs bake, simmer tomatoes, garlic, olive oil, oregano, and balsamic for 10 minutes. Season.
3. Assemble. Drop meatballs into the marinara. Spoon into the open sub bread. Top with mozzarella slices.
4. Melt. Return to the oven (or under the grill) for 3–4 minutes until the cheese has melted.
5. Finish. Scatter fresh basil leaves. Drizzle of olive oil. Slice in half.

Tips

• Mix beef + pork for better meatballs. All-beef can be tough.
• The mozzarella is worth it. Watch the cheese pull.
• Marinara from a jar is fine but a splash of balsamic vinegar elevates it.