Massive Meatball Sub

An indulgent and deliciously messy dish with a rich tomato based sauce and handmade meatballs on a cheesy toasted sub roll with basil pesto

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl mix the pork, beef, eggs, thyme, fresh breadcrumbs, salt & pepper and half of the parmesan. Then form the meatballs with your hands

Step 2

Set aside in the fridge for at least 20 minutes to set

Step 3

In a large frying pan/sauce pan heat up the olive oil, add the onions and soften. Add the fresh chilli and the basil (save some whole leaves for garnish)

Step 4

Add the chopped tomatoes and the Puréety Bolognese seasoning. Mix well and bring to the simmer, stirring occasionally for a minimum of 20 minutes

Step 5

In a frying pan with a little oil fry off the meatballs until well browned and caramelised on all sides. Add the seared meatballs to the simmering tomato sauce. Leave to cook for around 10 minutes or until the meatballs are cooked through

Step 6

Take your sub rolls, cut them in half and open them up, load one half with the buffalo mozzarella then grill until the bread is toasted and the cheese is melted. Spread the basil pesto on the toasted half of the sub and place the fresh basil leaves on the melted cheese

Step 7

Load the sub with 3-4 meatballs (slice if preferred) and add a little sauce on top. Then finish with the rest of the grated parmesan

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