Warm, comforting, and an absolute lunchbox favourite
Serves 6
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While half the secret to delivering a good meatball sub is nailing down a flavourful, tender and hefty meatballs recipe, the other half involves the simple but critical task of scouring for quality Italian rolls (if you don’t make them yourself).


  • 500 g minced beef
  • 1 egg
  • ½ cup (35 g) stale breadcrumbs
  • ⅔ cup (50 g) finely grated parmesan
  • ⅓ cup chopped flat-leaf parsley
  • 2 tbsps olive oil
  • 1 cup (250 ml) tomato pasta sauce
  • 6 long soft bread rolls
  • 60 g baby rocket leaves
  • 1 tsps balsamic vinegar (optional)

Combine beef, egg, breadcrumbs, half the parmesan and the parsley in a bowl; roll tablespoons of mixture into 24 meatballs.


Heat oil in a large deep non-stick frying pan over medium heat; cook meatballs, turning, for 10 mins or until browned and cooked through.

Add pasta sauce to pan; bring to a simmer.

Split rolls lengthways from the top, without cutting all the way through. Spread sides with sauce.


combine rocket and vinegar in a small bowl; divide salad among rolls.


Fill each roll with four meatballs and scatter with the remaining parmesan.

TIP Use gem or cos lettuce leaves instead of the rocket, if preferred.

Photo: bauersyndication.com.au

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