Meatball Marinara Sub

PennyBy Penny  ,   

August 16, 2017

Wear a napkin !

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 4 servings



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


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


1Put all the meatball ingredients into a large bowl .

2Bring everything together with your hands

3Shape into small balls .

4Put in fridge to chill for at least 30 minutes

5Fry in a little oil until cooked turning often


7Heat the oil in a large frying pan

8Add in the chopped onions and cook until soft but not coloured for about 10 minutes

9Add in the garlic and cook for 3 more minutes

10Add the wine if using and deglaze the pan

11Add in the pasata and parsley with the salt and pepper

12Let down with the water

13Cook for 5 more minutes .

14Now drain the meatballs and add to the sauce for another couple of minutes


16Split the rolls lengthwise and scoop out some of the insides - save for making breadcrumbs

17Lightly toast the inside of the rolls

18Put a layer of sauce on the rolls

19Top with meatballs then more sauce

20Tear the mozerella over the top and grill until just melting

21Add some basil leaves , put the top on the rolls

22Cut each roll in half and serve


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