Italian meatball sub

This is basically meatballs and pasta (minus the pasta) all wrapped up on a baked sourdough baguette and topped with lots of cheese.

SERVES: 4 | COOK & PREP: 20 min

Ingredients

• 4 sourdough baguettes

• 1 onion, diced

• Handful of basil leaves

• 100g cheddar cheese grated

• 16 meatballs

• 2 tbsp balsamic vinegar

• 1 tsp oregano

• 1 tin tomatoes

• 2 garlic cloves, finely chopped + 1 for rubbing over the bread

• 1 tbsp olive oil

• 2 tbsp tomato puree

Ingredients

1. Place the grill on medium to high

2. Meanwhile add 1 tbsp olive oil to a large frying pan over a medium to high heat. Add the onion and fry for 5 minutes..

3. Add the onion to a large frying pan over a medium to high heat. Once softened add the meatballs and continually stir to brown the meatballs on all sides.add the garlic and stir again for 1 minute

4. Add the balsamic vinegar and cook for 2 minutes more. Then add in the tomato puree and stir together for 1 minute.

5. Add the tin tomatoes to the meatballs, reduce to a simmer and cook for 10 minutes more.

6. Meanwhile cut the baguettes in half (but don’t cut all the way through) and rub with 1 garlic clove.

7. Devide the meatballs between the r baguettes, drizzle over the sauce, basil and parmesan and place under the grill for 2 minutes or until the cheese has nicely melted. Remove from the oven, cut in half and tuck in.