Becca Jane St Clair

I thought I’d take a short break from recapping Austria, and show you my latest taste of home creation.

The funny thing is, I rarely ordered meatball subs if we had subs, because I usually went for a chicken cheesesteak hoagie, but I really wanted them after reading a post on a food blog about them. I suppose I could have gone to Subway and ordered one (I assume UK subway has them), but this was more fun.

I bought a pack of bake at home Petit Pans so the bread would be warm and crusty, but obviously, you could use pre-baked rolls. I also used Cheddar cheese because we always have a big block of cheddar in the fridge, but Mozzarella would make it more “authentic”. Finally, I also used turkey mince for the meatballs, but a traditional meatball sub is most likely made of beef and pork.

You will need:

500g turkey mince
1 egg
50g breadcrumbs
4TBS basil
Tomato Passata (plain tomato sauce)
Grated Cheddar cheese, about 75g
4 petit pan rolls, or other rolls

Preheat the oven to 200C.
Combine mince, breadcrumbs, egg, and 2TBS of basil and form into small balls (about an inch to two inches). Line a baking sheet or casserole dish with parchment paper or spray with cooking oil and arrange meatballs in rows. It’s OK if they touch each other, you can cut them apart later. Cook at 200C for 15-20 minutes, or until meatballs are no longer pink and are brown on top. The larger the ball, the longer they will take to cook.
Combine passata and 2TBS basil and heat through. You can do this in the microwave or on the stovetop, whichever is easier.
Slice open rolls and hollow out one side of the roll. Place meatballs inside the hollow you just made, cover with sauce, and sprinkle with cheese.

One word: Yum.

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