Ingredients (check list):
Meatballs
▢20 Cherry Mozzarella Balls (see notes)
▢9oz / 250g Ground Beef (15%+ fat)
▢9oz / 250g Ground Pork (15%+ fat)
▢2 thin slices White Bread, decrusted & cubed
▢1/4 cup / 60ml Milk
▢1/4 cup Fresh Parsley, finely diced
▢1/2 cup / 40g Parmesan, finely grated
▢1 medium Onion, grated
▢1 Egg, beaten
▢2 cloves of Garlic, grated or minced
▢1 tsp Worcestershire Sauce
▢1/2 tsp Dried Oregano
▢3/4 tsp Salt
▢1/4 tsp Pepper
Marinara Sauce
▢24oz / 700g jar of Passata (see notes)
▢1 medium Onion, finely diced
▢2 cloves of Garlic, finely diced
▢1 tsp each: Dried Basil, Dried Oregano, Sugar, Chilli flakes (or less for milder sauce)
▢Salt & Black Pepper, to taste
▢Olive Oil, as needed
Subs
▢5x 6″ Baguettes, sliced open & lightly toasted (see notes)
▢1 cup / 100g Cheddar, grated (or as needed)
▢handful of small Basil Leaves
Instructions:
Meatballs
Soak bread in milk, onion, garlic and Worcestershire sauce & mush with fork. Stir in parsley, parmesan, oregano, egg & seasoning. Gently work in your pork & beef (don’t over mix or they will end up tough), then form 20 meatballs with mozzarella in the centre. Lightly spray with oil then pop under the grill for 10mins or until golden on the outside. Flip once half way and shake about to evenly cook. Timings will vary based on power of grill/how close they are to it, so just be vigilant.
Sauce
Fry onion/garlic until soft then pour in Passata. Stir in seasoning and leave to simmer for 10-15mins. Add meatballs (with some pan juices) and simmer for another 5-10mins, or until the sauce thickens.
Subs
Spread a couple tbsp of sauce on one side of your baguette, top with 4 meatballs each, then cheese & finish with a few small basil leaves. Grill/Broil for a few mins until gooey. Serve as they are, or with a side salad or wedges/fries
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