MEATBALL SUBS
Meatball subs make a super tasty, indulgent meal. We like to cosy up inside on a weekend evening and eat these while watching a movie!
My favourite rolls to use for meatball subs are corn-dusted torpedo rolls. They’re light and buttery, and help to make this meal extra delicious!
If you make these, leave a comment below and let me know what you think 🙂
MEATBALL SUBS
Meatball subs make a super tasty, indulgent meal. We like to cosy up inside on a weekend evening and eat these while watching a movie!
Ingredients
SAUCE
- 1 brown onion
- 2 cloves garlic
- 2 tsp olive oil
- 100 g semi-dried tomatoes (3.5oz) (optional)
- 1/2 beef stock cube
- 1/2 cup boiling water (125ml)
- 400 g can pesto flavoured tomatoes (14oz)
- 1 Tbsp brown sugar
- 2 tsp balsamic vinegar
- 1 tsp dried oregano
MEATBALLS
- 1/2 cup panko breadcrumbs (50g)
- 1/3 cup milk (80ml)
- 1 clove garlic
- 500 g prime beef mince (1lb 2oz)
- 1 Tbsp tomato paste
- 1/2 beef stock cube
- 1 tsp dried oregano
SALAD
- 2 Tbsp sliced almonds
- 250 g green beans (8.8oz)
- 60 g baby rocket (2.1oz)
- 1/3 cup fresh basil (9g)
- 1/4 cup shaved parmesan (25g)
- 1 1/2 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- 1 tsp wholegrain mustard
- 1/2 tsp brown sugar
TO SERVE
- 4 long white rolls
- 2/3 cup grated cheddar cheese (70g)
- 1/3 cup grated parmesan cheese (30g)
- Fresh basil (optional)
Instructions
MAKE SAUCE
Preheat oven to 190ºC (370ºF). Slice onion and crush garlic. Place in a roasting dish (use one that has a rack you can place over the top with the meatballs on). Drizzle olive oil over garlic and onions and cook for 10 minutes.
Roughly chop semi-dried tomatoes. Dissolve beef stock in the boiling water (save the other half of the stock cube for the meatballs). Combine semi-dried tomatoes, beef stock mixture, canned tomatoes, sugar, vinegar and oregano in a medium-sized bowl. Season with salt and pepper and stir well. Pour on top of the half-cooked onions and place the roasting rack on top of the dish.
MAKE MEATBALLS
In a large bowl, soak breadcrumbs in milk for 2 minutes. Crush garlic. Add garlic, mince, tomato paste, crumbled stock cube and dried oregano to breadcrumbs. Season with salt and pepper and use your hands to combine. Shape mixture into about 20 meatballs and place on roasting rack. Bake meatballs and sauce for 20 minutes.
MAKE SALAD
Meanwhile, toast almonds in a small frying pan. Trim the ends off the beans and cut beans in half. Microwave for 2 minutes. Combine almonds, beans, rocket, basil and parmesan in a salad bowl. Whisk together vinegar, oil, mustard and sugar.
SERVE
Cut rolls down the centre, making sure not to cut all the way through. Fill with grated cheese, sauce, meatballs, more sauce, then top with parmesan. Place on a clean oven tray and bake for 5 minutes, until cheese has melted. Scatter basil over the top. Drizzle dressing over the salad and serve with subs.
Recipe Notes
WINE MATCH: Try a Cabernet Sauvignon.
GLUTEN-FREE OPTION: Use a gluten-free stock cube and breadcrumbs. Replace rolls with gluten-free rolls or wraps. You could serve on gluten-free spaghetti as an alternative.
INGREDIENT TIPS: I like to use corn-dusted torpedo rolls - they’re buttery and delicious!
STORING AND REHEATING: Store meatballs and sauce together. Reheat in the microwave or on the stove top. Assemble subs and drizzle salad with dressing just before serving.
ALSO ON THE MENU
4 Comments
Thank you!!
Another question, I’ve noticed you use a lot of cheddar cheese in your recipes….which particular brand do you buy? I never seem to be able to find cheddar, besides a really yellow, plastic-y looking pack of cheddar cheese slices!
Sidenote…….I love your website, I look forward to my menu email each week and have been cooking your recipes for a few months now. I’ve told lots of my friends about YUM as I just think it’s such an amazing tool for busy families who want to eat well without the headache of menu planning. Keep doing what you are doing!! x
Yes, maybe a bit too much cheese sometimes!! I like tasty cheddar cheese (whichever brand is on special) for its stronger flavour. I just call it cheddar as ‘tasty’ doesn’t seem to be known outside of NZ and Australia. Colby (although not cheddar) is my other choice, and slightly lower in calories too. Most of the time I use these interchangeably – I’ll have a think about adding some notes on this for relevant recipes 🙂 thanks so much for your kind feedback, and for sharing Y.U.M with your friends too! x
Where can you buy the corn dusted torpedo rolls from??
Thanks!
Hi Lauren, the ones I’ve used are Tip Top brand. I’ve found them in the bread section at my local supermarkets 🙂 regular long rolls will work fine too.