Meatball Sub

Cook Time 1 hour

Servings Makes 6 subs


250g beef mince

250g pork mince

1 onion, finely chopped 

2 sliced of day old sourdough, crust removed

⅓ cup milk

1 egg

¼ cup Parmesan cheese, finely grated

½ cup parsley, finely chopped

2 cloves garlic cloves, finely minced

Salt and pepper

Tomato sauce

2 tbs. olive oil

1 onion, finely chopped

2 cloves garlic, finely chopped

1 long red chilli, finely chopped

1 x 410g can of Ardmona crushed tomatoes

1x 700 ml Tomato passata (tomato puree)

1 bay leaf

Salt and pepper

6 very soft long or round bread rolls, cut in half

3 pickles, finely sliced

2 small pickled onions finely sliced

1 ball of smoked scamorza, sliced


To make the sauce, heat the oil in a large heavy based saucepan. On medium-low heat, fry the onion, garlic and chilli until soft. Now add the crushed tomatoes, passata and bay leaf and season with salt and pepper. Bring to the boil then turn down to a low heat. Simmer for 30 minutes or until the sauce is thick.

For the meatballs, soak bread in the milk until all the milk has been absorbed. In a large bowl mix the beef and pork mince with onions, egg, Parmesan, parsley and garlic. Add the soaked bread and combine well with your hands. Season the mix with salt and pepper. 

Form the mixture into small walnut sized balls. Arrange in a single layer in the sauce and cook for a further 30-35 minutes.

Preheat a grill. Arrange the cheese on the bread rolls and toast both sides.

Add the pickles and a spoonful of the meatballs and sauce to the base of the roll before replacing with the top.


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