Family Cooking Club's Meatball Subs
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
25
MINUTES
CUISINE
COURSE
Main
Method
Preheat your oven to 200°C for a conventional oven or 180°C for a fan oven.
Line two baking trays with non-stick baking paper.
To make the meatballs, put the beef mince in a large mixing bowl and make a well in the centre.
Grate the Parmesan, then add it to the well. Peel the garlic, then grate it straight into the bowl.
Pick the basil leaves off the stems, then tear the leaves into the well (or add the dried basil if you’re using that). Add the oregano, onion powder, chilli flakes and some salt and pepper, then mix everything together using your clean hands.
Divide the mixture into four equal portions, then divide each portion in three to make 12 portions in total. Roll each one into a ball, then put the meatballs on one of the lined baking trays.
Put the tray in the preheated oven and cook for 15 to 20 minutes, until the meatballs are fully cooked. To check, cut one in half to make sure there is no pink meat in the middle. If there is, put them back in the oven and cook for 5 more minutes, then check again.
Put your rolls or baguettes flat on your chopping board and put your hand on top to steady the bread. Use a serrated bread knife in a gentle sawing motion to cut each one horizontally through the centre, going all the way through. (Some hot dog rolls and mini baguettes come pre-sliced, so keep an eye out for those.) Put the split rolls on the second baking tray, cut sides facing up.
Tear the ball of mozzarella into pieces, then put one-quarter of the cheese on the top half of each roll. Spread some tomato sauce on the bottom half of each roll. Put the tray in the oven for the last 5 minutes of the meatballs’ cooking time to warm the rolls and melt the cheese.
Using oven gloves, carefully remove the tray of meatballs and the tray of subs. Put one tray on a wooden chopping board and one tray on a clean tea towel to protect your countertop.
To serve, put three meatballs on the bottom half of each roll, then sandwich together with the top half.
Ingredients
For the meatballs
500g beef mince (at least 8% fat)
50g Parmesan cheese
1 garlic clove
a few sprigs of fresh basil or 1 teaspoon dried basil
1 tbsp dried oregano
1 tsp onion powder
¼ tsp dried chilli flakes
Salt and pepper
For the subs
4 hot dog rolls or mini baguettes
1 x 125g ball of fresh mozzarella
150g classic tomato sauce
Method
Preheat your oven to 200°C for a conventional oven or 180°C for a fan oven.
Line two baking trays with non-stick baking paper.
To make the meatballs, put the beef mince in a large mixing bowl and make a well in the centre.
Grate the Parmesan, then add it to the well. Peel the garlic, then grate it straight into the bowl.
Pick the basil leaves off the stems, then tear the leaves into the well (or add the dried basil if you’re using that). Add the oregano, onion powder, chilli flakes and some salt and pepper, then mix everything together using your clean hands.
Divide the mixture into four equal portions, then divide each portion in three to make 12 portions in total. Roll each one into a ball, then put the meatballs on one of the lined baking trays.
Put the tray in the preheated oven and cook for 15 to 20 minutes, until the meatballs are fully cooked. To check, cut one in half to make sure there is no pink meat in the middle. If there is, put them back in the oven and cook for 5 more minutes, then check again.
Put your rolls or baguettes flat on your chopping board and put your hand on top to steady the bread. Use a serrated bread knife in a gentle sawing motion to cut each one horizontally through the centre, going all the way through. (Some hot dog rolls and mini baguettes come pre-sliced, so keep an eye out for those.) Put the split rolls on the second baking tray, cut sides facing up.
Tear the ball of mozzarella into pieces, then put one-quarter of the cheese on the top half of each roll. Spread some tomato sauce on the bottom half of each roll. Put the tray in the oven for the last 5 minutes of the meatballs’ cooking time to warm the rolls and melt the cheese.
Using oven gloves, carefully remove the tray of meatballs and the tray of subs. Put one tray on a wooden chopping board and one tray on a clean tea towel to protect your countertop.
To serve, put three meatballs on the bottom half of each roll, then sandwich together with the top half.
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