Mini meatball marinara subs

Mini meatball marinara subs preparation time Serves: 0
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Mini meatball marinara subs cook time Cook: 45 mins
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    Equipment
    • Chopping boards
    • knives
    • garlic crusher
    • Small mixing bowl
    • fork
    • measuring spoons
    • Mixing Bowl
    • Frying pan
    • tongs
    • kettle
    • measuring jug
    • Can opener
    • Saucepan
    • wooden spoon
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    Ingredients
    • 575 g Northern Ireland Farm Quality Assured minced beef
    • 1 Garlic clove
    • 1 Egg
    • 60 g Fresh breadcrumbs
    • 2 x 15 ml (2 tbsp) Tomato puree
    • 1 x 5 ml (1 tsp) English mustard
    • 1 x 15 ml (1 tbsp) Worcestershire sauce
    • Pepper

    Tomato sauce

    • 1 x Reduced salt beef stock cube
    • 250 ml Water
    • 1 x 400 g Can of chopped tomatoes
    • 1 Garlic clove
    • 4 x 15 ml (4 tbsp) Tomato puree
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    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.