Home » Beef Recipes » Mini Meatball Marinara Subs
Mini meatball marinara subs
Serves: 6
Cook: 20 mins
-
Equipment
- Large frying pan
- Saucepan
- green chopping board
- Red chopping board
- vegetable knife
- measuring jug
- measuring spoons
- wooden spoon
- fork
- Garlic press
- Can opener
- Small mixing bowl
- Mixing Bowl
- tongs
- serving dishes
-
Ingredients
- 575 g Northern Ireland Farm Quality Assured minced beef or lamb
- 1 Garlic clove
- 1 Egg
- 60 g Breadcrumbs
- 2 x 15 ml (2 tbsp) Tomato puree
- 1 x 5 ml (1 tsp) Mustard
- 1 x 15 ml (1 tbsp) Worcestershire sauce
- Pepper
Tomato sauce
- 1 x Reduced salt beef stock cube, 250ml water
- 1 x 400 g Can of chopped tomatoes
- 1 Garlic clove
- 4 x 15 ml (4 tbsp) Tomato puree
-
Method
- Peel and crush the garlic.
- Crack the egg into a small mixing bowl and lightly beat.
- Place the mince, half the crushed garlic, breadcrumbs, tomato puree, mustard and egg into a mixing bowl and mix.
- Using your hands divide the mince into 24 equal portions. Form into meatballs (remember to wash your hands thoroughly after handling raw meat).
- Heat a frying pan and dry fry the meatballs for 10 minutes, turning occasionally to ensure they cook evenly. Check that the meatballs are thoroughly cooked and there are no pink juices.
- While the meatballs are cooking, prepare 250ml of stock.
- Add the tomatoes, stock, crushed garlic and tomato puree to a saucepan and bring to the boil.
- Simmer for 10 minutes. Serve the meatballs in toasted sub rolls with the tomato sauce.
