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Meatball Bread Rolls

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Mouthwatering Meatball Submarine Sandwiches
Mouthwatering Meatball Submarine Sandwiches
Course Main Meal
Prep Time 50 minutes
Cook Time 50 minutes
Servings
Ingredients
Course Main Meal
Prep Time 50 minutes
Cook Time 50 minutes
Servings
Ingredients
Mouthwatering Meatball Submarine Sandwiches
Instructions
  1. Heat 1+1/2 tablespoons olive oil in a saucepan over medium-high heat then cook onion and garlic for about 5 minutes until tender.
  2. Cool completely, then mix in a bowl with the Parmesan, Pecorino, breadcrumbs, oregano, thyme, rosemary and nutmeg to combine well (clean hands are the best tool for this).
  3. Season generously with salt and freshly ground pepper.
  4. Roll into small balls, place on a tray, cover and refrigerate to rest (30 minutes).
  5. Preheat oven to 180°C.
  6. Heat 1 tablespoon olive oil in a pan, add onion and garlic and sauté for about 5 minutes until tender.
  7. Add cherry tomatoes, passata, thyme and balsamic vinegar, season to taste with salt and pepper and simmer for about 20 minutes until it begins to thicken.
  8. Heat remaining oil in a frying pan over medium-high heat and brown meatballs all over.
  9. Add to sauce and bake, turning meatballs occasionally in sauce, until just cooked through (15-20 minutes).
  10. To serve, split rolls lengthwise and stuff with meatballs, then spoon over a little sauce.
  11. Scatter with grated Parmesan, some lettuce and a couple of basil leaves.
Recipe Notes

Serve with plenty of paper napkins!
These meatballs are a great freezer standby to have on hand.
Thaw in the fridge, and then warm up in a pan, making sure they come to the boil. Serve tossed through al dente spaghetti with plenty of parmesan.
Take a shortcut with these meatballs and use good-quality beef sausages instead.
Many sausages have great flavours mixed through them already, so you will not need the onion and garlic, although the fresh herbs and Parmesan are still a great addition. Simply remove the skins, mix through the herbs and form into balls.

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