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.
Serves: 6
Cook: 20 mins
