Meatball Marinara Sub

PennyAuthorPenny
00DifficultyBeginner

Wear a napkin !

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Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 MEATBALLS
 250g minced pork
 250g minced beef
 1 egg
 2 tblspns freshly grated parmesan
 1 clove minced garlic
 1 tspn dried oregano
 3 tblspns semolina or breadcrumbs
 black pepper - to taste
 1 teaspoon salt
 MARINARA SAUCE
 1 tblspn olive/rapeseed oil
 1 onion chopped
 2 cloves minced garlic
 1 glass red wine ( or use just water )
 400g pasatta
 1 tblspn fresh chopped parsley
 Salt and pepper to taste
 2 x 12" sub rolls
 Ball of mozerella torn

1

Put all the meatball ingredients into a large bowl .

2

Bring everything together with your hands

3

Shape into small balls .

4

Put in fridge to chill for at least 30 minutes

5

Fry in a little oil until cooked turning often

6

SAUCE

7

Heat the oil in a large frying pan

8

Add in the chopped onions and cook until soft but not coloured for about 10 minutes

9

Add in the garlic and cook for 3 more minutes

10

Add the wine if using and deglaze the pan

11

Add in the pasata and parsley with the salt and pepper

12

Let down with the water

13

Cook for 5 more minutes .

14

Now drain the meatballs and add to the sauce for another couple of minutes

15

ROLLS

16

Split the rolls lengthwise and scoop out some of the insides - save for making breadcrumbs

17

Lightly toast the inside of the rolls

18

Put a layer of sauce on the rolls

19

Top with meatballs then more sauce

20

Tear the mozerella over the top and grill until just melting

21

Add some basil leaves , put the top on the rolls

22

Cut each roll in half and serve

Category,

Ingredients

 MEATBALLS
 250g minced pork
 250g minced beef
 1 egg
 2 tblspns freshly grated parmesan
 1 clove minced garlic
 1 tspn dried oregano
 3 tblspns semolina or breadcrumbs
 black pepper - to taste
 1 teaspoon salt
 MARINARA SAUCE
 1 tblspn olive/rapeseed oil
 1 onion chopped
 2 cloves minced garlic
 1 glass red wine ( or use just water )
 400g pasatta
 1 tblspn fresh chopped parsley
 Salt and pepper to taste
 2 x 12" sub rolls
 Ball of mozerella torn

Directions

1

Put all the meatball ingredients into a large bowl .

2

Bring everything together with your hands

3

Shape into small balls .

4

Put in fridge to chill for at least 30 minutes

5

Fry in a little oil until cooked turning often

6

SAUCE

7

Heat the oil in a large frying pan

8

Add in the chopped onions and cook until soft but not coloured for about 10 minutes

9

Add in the garlic and cook for 3 more minutes

10

Add the wine if using and deglaze the pan

11

Add in the pasata and parsley with the salt and pepper

12

Let down with the water

13

Cook for 5 more minutes .

14

Now drain the meatballs and add to the sauce for another couple of minutes

15

ROLLS

16

Split the rolls lengthwise and scoop out some of the insides - save for making breadcrumbs

17

Lightly toast the inside of the rolls

18

Put a layer of sauce on the rolls

19

Top with meatballs then more sauce

20

Tear the mozerella over the top and grill until just melting

21

Add some basil leaves , put the top on the rolls

22

Cut each roll in half and serve

Meatball Marinara Sub

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