Meatball Sub

Method

1. Meatballs

   1. Step 1

      Combine veal and pork mince, onion, lemon rind, 1 tablespoon lemon juice, breadcrumbs, basil and salt and pepper in a large bowl

   2. Step 2

      Roll tablespoonful’s of mince mixture into balls. Place meatballs on a tray lined with baking paper. Cover and refrigerate for 15 minutes or until firm

   3. Step 3

      Combine tomatoes and stock in a deep frying pan. Bring slowly to the boil over medium heat

   4. Step 4

      Drop meatballs into tomato mixture. Reduce heat to low and simmer, uncovered, for 25 to 30 minutes or until meatballs are cooked through Tip: Make the meatballs the night before for an extra meal!

2. Sub

   1. Step 1

      Preheat grill

   2. Step 2

      Cut the roll in half, horizontally. Place the halves onto a baking tray cut side up and toast under the grill until golden

   3. Step 3

      Heat the meatballs and sauce in a pot on the stove, or in the microwave. Spoon the meatballs and sauce over each half of the roll and top with the grated cheese

   4. Step 4

      Place the tray back under the grill to melt the cheese, 2-3 minutes

   5. Step 5

      Remove from grill and sprinkle with basil leaves to serve