Meatball Sub | Recipe

Preheat the oven to 200°C. Line a large baking tray with baking paper.

In a large bowl, mix together the minced meat, Ground Meat Seasoning, salt, pepper, egg, Parmesan cheese and breadcrumbs. Slowly add a few tablespoons of water and mix with your hands until everything is well combined. Do not mix too long or the meatballs will be tough. The mixture should be very moist but still keep its shape when you roll it into meatballs.

Using an ice cream scoop or a large spoon, put about two and a half tablespoons of meat in the palms of your hands, roll into a ball and place on the baking tray. Repeat the process with the entire mince mixture. Place the baking tray in the oven and bake for about 20 minutes until the meatballs are cooked through.

Gently heat the Pasta Sauce Pomodoro in a saucepan. When the meatballs are finished and out of the oven, turn on the grill to heat up.

Cut the buns in half, making sure that the bun is only cut 3/4 of the way through. Place about 5 meatballs in each bun and cover with a little sauce. Then sprinkle the mozzarella and fontina cheese over the top. Carefully place the buns on a new lined baking tray and place under the grill until the cheese is melted and gooey and lightly golden brown in places. Watch carefully so that the subs don’t burn.

Sprinkle with basil and Parmesan, and enjoy!