Meatball Sub

DF* Serves 4

- Make meatballs the day before

- Keep meatballs in a container and make fresh for lunches

INGREDIENTS:

MEATBALLS:

• 500g beef mince

• 1/4 cup freshly chopped herbs (I used basil, parsley and chives)

• Zest of 1 lemon

• 1 garlic clove minced

• 1/2 tsp salt 

• 1/2 tsp pepper

SAUCE:

• 3 cups passata + a dash of water

• 1 garlic clove

• 1/2 onion

• 2 tsp Italian herbs

• 4 mini baguettes

• Grated cheese* (use DF if needed)

• Salad (sliced tomato, lettuce, whatever you like)

METHOD:

1. Add all the meatball ingredients into a bowl and mix together with your hands. Roll mixture into meatballs and set aside on a plate.

2. Add a dash of olive oil into a medium-low heated frypan and add the meatballs, browning each side. Set aside.

3. Without rinsing the pan, lower the heat slightly and fry off the onion and garlic for 1 minute.

4. Now add in the rest of the sauce ingredients and bring to a simmer. Simmer for 5-8 minutes.

5. While this cooks, slice the baguettes 3/4 of the way and butter*.

6. Prep your salad ingredients.

7. Add the meatballs back into the sauce and cook for a few more minutes ensuring the meatballs are coated in the sauce.

8. Once cooked you can assemble your subs.