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Mini meatball marinara subs
For a mouth-watering meal in minutes, why not give our spicy meatball subs a go? Packed with succulent Northern Ireland Farm Quality Assured minced steak, just waiting to be smothered in a rich tomato and garlic sauce, it’ll beat any takeaway alternative hands down.
Watch recipe video
Serves: 6
Cook Using: HobMethod
- Prepare the meatball ingredients together in a bowl.
- Use clean hands to roll 24 x 30g balls and place them onto a plate.
- Heat a non-stick frying pan and dry fry the meatballs for about 10 minutes, turning them constantly so they brown as they cook.
- Pour chopped tomatoes, beef stock, garlic and tomato puree into the pan and bring to the boil, reduce the temperature and simmer for 10 minutes until the meatballs are cooked and tomato sauce has thickened.
- Cut into the subs to open and lightly toast. Place 2 meatballs into each sub roll and top with tomato sauce.
Ingredients
- 575 g Northern Ireland Farm Quality Assured minced steak
- 60 g Breadcrumbs
- 1 Clove garlic crushed
- 1 Heaped tbsp (35g) Tomato puree
- 1 Heaped tsp English mustard
- 1 tbsp Worcestershire sauce
- 1 Egg
- Salt and pepper
For the tomato sauce:
- 1x 400 g Tin of chopped tomatoes
- 250 ml Beef stock
- 1 Garlic clove crushed
- 2 Heaped tbsp (60g) of tomato puree
To serve:
- 12 Mini subs (bread rolls)
