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My baked marinara meatballs are one of my favourite recipes, but you will craving them again and again served up sub style, made even more delicious with super soft hot dog buns!
Heat the oven to 180°c/160°c fan/350°f/Gas mark 4. Mix the minces with the pancetta, egg, parmesan, breadcrumbs and oregano. Season with salt & pepper and shape into 20 small-ish meatballs.
Heat the 1 tbsp of oil in a large pan, brown the meatballs all over then set aside on a plate.
Add the 2 tbsp of oil to the pan and gently fry the garlic and chilli flakes, for 10 minutes or until the garlic is golden and aromatic. Add the tomato passata/puree, wine, oregano and sugar and season well. Simmer for 15 minutes until quite reduced.
Return the meatballs to the sauce and scatter with the mozzerella and some basil leaves and put in the oven for 10-15 minutes until bubbling and melted.
Split the buns and spoon as much melty cheesy meatballs as you can fit into each, scatter with some extra basil and mozzarella and serve.
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