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).
Ingredients
- 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)
Steps
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.
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