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Cover - Marinara Meatball Subs

Marinara Meatball Subs

45 mins
494 cals per serving
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Donal's Notes

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!

Ingredients

beef mince
beef mince
pork mince
pork mince
pancetta
pancetta
dried oregano
dried oregano
breadcrumbs
breadcrumbs
egg
egg
Parmesan cheese
Parmesan cheese
olive oil
olive oil
buffalo mozzarella
buffalo mozzarella
hotdog bun
hotdog bun
sea salt
sea salt
ground black pepper
ground black pepper
fresh basil
fresh basil
garlic
garlic
chilli flakes
chilli flakes
tomato passata
tomato passata
red wine
red wine
sugar
sugar

Equipment

Mixing bowl
Mixing bowl
Large frying pan
Large frying pan
Tongs
Tongs
Wooden spoon
Wooden spoon

Method

1

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.

2

Heat the 1 tbsp of oil in a large pan, brown the meatballs all over then set aside on a plate.

3

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.

4

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.

5

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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