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Saturday 08 November 2025 10:21:51 GMT

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The only meatball sub recipe you need Send this to a friend you’d share this with 🫨 Recipe ⬇️ Ingredients Meatballs • 500g lean beef mince • 500g Italian pork sausages, casings removed • ½ cup breadcrumbs • ½ cup milk • 1 egg • 2 cloves garlic, finely grated • ½ cup parmesan, finely grated • Small handful of parsley, finely chopped • 1 tsp salt • ½ tsp cracked black pepper Tomato Sauce • 2 tbsp olive oil • 1 small onion, finely chopped • 2 cloves garlic, sliced • 3 x 400g tins diced tomatoes • Handful of fresh basil leaves • 1 tsp salt • 1 tsp chilli flakes (optional) Basil Pesto • 1 bunch basil • ⅓ cup parmesan, finely grated • 2 tbsp pine nuts • 1 clove garlic • ⅓ cup extra virgin olive oil • Pinch of salt and black pepper To Serve • 1 large baguette • Mozzarella and cheddar • Extra parmesan Method Combine the breadcrumbs and milk in a bowl and leave to soften for 5 minutes. In a large bowl, combine the beef mince, sausage meat, egg, garlic, parmesan, parsley, soaked breadcrumbs, salt and pepper. Roll into golf ball-sized meatballs. Heat the olive oil in a large pot over medium heat. Cook the onion until softened, then add the garlic and cook for another minute. Stir through the diced tomatoes. Add a splash of water to the empty tins, swirl and pour into the sauce. Season with salt and basil. Nestle the meatballs into the sauce. Cover and simmer gently for 60 minutes, stirring carefully halfway through. Remove the lid and simmer for a further 30 minutes until the sauce has thickened. For the pesto, blend together the basil, parmesan, pine nuts and garlic. Slowly drizzle in the olive oil and season to taste. Warm the baguette in the oven for a few minutes, then slice open. Fill with the meatballs and plenty of sauce, top with mozzarella or cheddar and grill until melted and bubbling. Finish with extra parmesan and spoon over the pesto.

The only meatball sub recipe you need Send this to a friend you’d share this with 🫨 Recipe ⬇️ Ingredients Meatballs • 500g lean beef mince • 500g Italian pork sausages, casings removed • ½ cup breadcrumbs • ½ cup milk • 1 egg • 2 cloves garlic, finely grated • ½ cup parmesan, finely grated • Small handful of parsley, finely chopped • 1 tsp salt • ½ tsp cracked black pepper Tomato Sauce • 2 tbsp olive oil • 1 small onion, finely chopped • 2 cloves garlic, sliced • 3 x 400g tins diced tomatoes • Handful of fresh basil leaves • 1 tsp salt • 1 tsp chilli flakes (optional) Basil Pesto • 1 bunch basil • ⅓ cup parmesan, finely grated • 2 tbsp pine nuts • 1 clove garlic • ⅓ cup extra virgin olive oil • Pinch of salt and black pepper To Serve • 1 large baguette • Mozzarella and cheddar • Extra parmesan Method Combine the breadcrumbs and milk in a bowl and leave to soften for 5 minutes. In a large bowl, combine the beef mince, sausage meat, egg, garlic, parmesan, parsley, soaked breadcrumbs, salt and pepper. Roll into golf ball-sized meatballs. Heat the olive oil in a large pot over medium heat. Cook the onion until softened, then add the garlic and cook for another minute. Stir through the diced tomatoes. Add a splash of water to the empty tins, swirl and pour into the sauce. Season with salt and basil. Nestle the meatballs into the sauce. Cover and simmer gently for 60 minutes, stirring carefully halfway through. Remove the lid and simmer for a further 30 minutes until the sauce has thickened. For the pesto, blend together the basil, parmesan, pine nuts and garlic. Slowly drizzle in the olive oil and season to taste. Warm the baguette in the oven for a few minutes, then slice open. Fill with the meatballs and plenty of sauce, top with mozzarella or cheddar and grill until melted and bubbling. Finish with extra parmesan and spoon over the pesto.

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