Meatball Sub

Ingredients

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Method

1. To make the meatballs, mix together the mince, garlic, egg, breadcrumbs, oregano and parmesan and season with salt and freshly ground black pepper. Make sure the mixture is well combined and binds together when pressed.
2. Place the flour in a shallow dish and season with salt and freshly ground black pepper. Make 12 even sized meatballs and roll them in the seasoned flour.
3. Fry the meatballs in a generous amount of olive oil over medium–high heat until golden. Remove from the pan and set aside.
4. To make the sauce, add a little more oil to the same pan and add the onions and garlic. Season with a little salt and cook until soft. Turn the heat down to low and add the passata, oregano and chilli.
5. Once simmering, add the meatballs to the sauce. Cover with a lid or tray and simmer gently for around 20 minutes. Add the fresh basil and stir through.
6. To assemble, set the oven to grill on high heat. Place the rolls on a tray and make a long slice in the rolls without cutting all the way through. Spoon a generous amount of sauce on each roll and add 3 meatballs.
7. Top with a little more sauce and thin slices of provolone. Place under the grill to melt the cheese.
8. Once melted, sprinkle extra parmesan over the top and fill with fresh rocket leaves. Serve straight away.