Meatball Subs

'Pop these rolls in the oven in front serving to melt the cheese and tomato sauce into the crusty bread!' Matt Preston

The ingredient of Meatball Subs

• 4 26cm long baguettes
• 500g beef mince
• 1 2 brown onion finely chopped
• 1 garlic clove crushed
• 2 tsp dried oregano leaves
• 1 egg
• 2 tbsp grapeseed oil
• 375ml 1 1 2 cups mutti tomato passata
• 8 bocconcini torn in half
• 24 roomy basil leaves

The Instruction of meatball subs

• use a large serrated bread knife to cut the baguettes in half horizontally not biting all the pretentiousness through scoop out the bread going on for the inside of the rolls neglect a 1cm border process the bread in a food processor until fine crumbs form
• place the mince onion garlic oregano egg and 1 2 cup of the breadcrumbs in a bowl season fusion gently past your hands until competently combined using wet or oiled hands to stop the mince from sticking roll heaped tablespoonfuls of the mince fusion into 16 meatballs
• heat the oil in a large frying pan exceeding medium high heat ensue half the meatballs and cook turning for 5 minutes or until golden transfer to a plate repeat with the long lasting meatballs wipe the pan clean
• preheat the oven to 200c 180c admirer forced heat the passata in the frying pan exceeding medium heat until it comes to a gentle simmer ensue the meatballs and cook turning for 8 10 minutes or until cooked through and the sauce thickens to coat the meatballs
• place the meatballs in the baguettes substitute later than bocconcini drizzle higher than a little further sauce from the pan sandwich the baguette halves put up to together to shut and place a propos a baking tray bake for 5 8 minutes or until warmed through and the cheese melts slightly door the rolls slightly and pinnacle next basil just in advance serving

Nutritions of Meatball Subs

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