Meatball Sub

Meatballs

1. Grate ½ brown onion and finely diced 2 garlic bulbs
2. In a mixing bowl, combine these with the mince, dried herbs, 1tsp salt and ½ tsp black pepper.
3. Mix well and roll into 50g balls.

Sauce

1. Finely dice the other half of the brown onion and the remaining garlic bulbs
2. Place saucepan on medium to high heat
3. Place your meatballs into the pan and fry lightly on all sides
4. Remove meatballs and set aside.
5. In the same pan, add onions to the pan with olive oil and sauté for 2-3 minutes
6. Once softened, add garlic and sauté for 1 minute
7. Add 1 tbsp of tomato paste and fry off for 30 seconds
8. Add white wine and reduce by half
9. Add tin of tomatoes, 1 ½ tsp salt and ½ tsp of pepper
10. Return the meatballs to the sauce, reduce temperature to low and simmer for 15-20 minutes.
    Optional: for extra flavour, add 2 sprigs of fresh rosemary and thyme
11. Slice a fresh baguette and place cut-side-up in the oven.
12. Scoop out the meatballs being careful not to collect too much sauce and add them to your freshly toasted baguette.
13. Top with sliced mozzarella or provolone cheese and place under the grill or in the oven on high for 2-3 minutes.
14. Enjoy!

Feeling more classic? Follow step 1-9 and then serve on top of your favourite pasta topped with grated parmesan or pecorino. Skip to step 14.