Meatball subs with melted mozzarella

Juicy beef meatballs simmered in a garlicky tomato sauce, piled into crusty rolls and grilled under molten mozzarella. Messy in the best way.

Ingredients

• 500 g Beef mince
• 40 g Breadcrumbs
• 1 Eggs
• 20 g Parmesan, finely grated
• 2 g Dried oregano
• 15 ml Olive oil
• 0.2 Garlic, 2 cloves, crushed
• 500 g Passata
• 10 g Fresh basil, optional
• 2 Baguettes, each cut into 2 lengths
• 125 g Mozzarella, sliced
• 0.5 Cucumber, cut into sticks
• 150 g Carrots, cut into sticks

Method

1. Mix the mince, breadcrumbs, egg, Parmesan, oregano and a pinch of salt and roll into about 20 walnut-sized balls.
2. Fry the meatballs in the oil, turning, until browned all over.
3. Add the garlic for a minute, then pour in the passata and simmer gently, turning the meatballs, until cooked through and the sauce has thickened. Tear in the basil.
4. Heat the grill. Split the baguette pieces, fill with meatballs and sauce, top with mozzarella and grill until melted and bubbling.
5. Serve straight away with cucumber and carrot sticks, and plenty of napkins.