Mediterranean Lamb and Beef Meatball Sub with Fetta and Rocket

Preheat oven to 200°C. Chop flatleaf parsley. Slice buns down the centre being careful not to cut all the way through. In a bowl combine the panko bread crumbs and milk. Leave to sit for 1 minute. Crumble fetta and toss through rocket, season with olive oil and cracked pepper.

In a bowl combine mince, soaked breadcrumbs, egg, dried herbs, most of the parsley and a big pinch of salt and pepper. Get your hands in there and mix well until it is completely combined. Roll into golf ball sized balls and set aside.

Heat a pan over medium-high heat. Add 1 tsp oil and fry meatballs until golden brown on all sides. Add the sauce, the a pinch of salt and pepper to taste. Reduce heat and simmer for 5-7 minutes until meatballs are cooked through and sauce has thickened. Taste the sauce and adjust seasoning.

Lay buns on a tray and spread garlic aioli on the insides of the bun. Load up your meatballs and top with the sauce and grated cheese. Grill for 3-5 minutes until the cheese is bubbly, golden and melted through.

Serve meatball sub topped with rocket, fetta and the remainder of the parsley. Enjoy!

Preheat oven to 200°C. Chop flatleaf parsley. Slice buns down the centre being careful not to cut all the way through. In a bowl combine the panko bread crumbs and milk. Leave to sit for 1 minute. Crumble fetta and toss through rocket, season with olive oil and cracked pepper.

In a bowl combine mince, soaked breadcrumbs, egg, dried herbs, most of the parsley and a big pinch of salt and pepper. Get your hands in there and mix well until it is completely combined. Roll into golf ball sized balls and set aside.

Heat a pan over medium-high heat. Add 1 tsp oil and fry meatballs until golden brown on all sides. Add the sauce, the a pinch of salt and pepper to taste. Reduce heat and simmer for 5-7 minutes until meatballs are cooked through and sauce has thickened. Taste the sauce and adjust seasoning.

Lay buns on a tray and spread garlic aioli on the insides of the bun. Load up your meatballs and top with the sauce and grated cheese. Grill for 3-5 minutes until the cheese is bubbly, golden and melted through.

Serve meatball sub topped with rocket, fetta and the remainder of the parsley. Enjoy!

Preheat oven to 200°C. Chop flatleaf parsley. Slice buns down the centre being careful not to cut all the way through. In a bowl combine the panko bread crumbs and milk. Leave to sit for 1 minute. Crumble fetta and toss through rocket, season with olive oil and cracked pepper.

In a bowl combine mince, soaked breadcrumbs, egg, dried herbs, most of the parsley and a big pinch of salt and pepper. Get your hands in there and mix well until it is completely combined. Roll into golf ball sized balls and set aside.

Heat a pan over medium-high heat. Add 1 tsp oil and fry meatballs until golden brown on all sides. Add the sauce, the a pinch of salt and pepper to taste. Reduce heat and simmer for 5-7 minutes until meatballs are cooked through and sauce has thickened. Taste the sauce and adjust seasoning.

Lay buns on a tray and spread garlic aioli on the insides of the bun. Load up your meatballs and top with the sauce and grated cheese. Grill for 3-5 minutes until the cheese is bubbly, golden and melted through.

Serve meatball sub topped with rocket, fetta and the remainder of the parsley. Enjoy!

Preheat oven to 200°C. Chop flatleaf parsley. Slice buns down the centre being careful not to cut all the way through. In a bowl combine the panko bread crumbs and milk. Leave to sit for 1 minute. Crumble fetta and toss through rocket, season with olive oil and cracked pepper.

In a bowl combine mince, soaked breadcrumbs, egg, dried herbs, most of the parsley and a big pinch of salt and pepper. Get your hands in there and mix well until it is completely combined. Roll into golf ball sized balls and set aside.

Heat a pan over medium-high heat. Add 1 tsp oil and fry meatballs until golden brown on all sides. Add the sauce, the a pinch of salt and pepper to taste. Reduce heat and simmer for 5-7 minutes until meatballs are cooked through and sauce has thickened. Taste the sauce and adjust seasoning.

Lay buns on a tray and spread garlic aioli on the insides of the bun. Load up your meatballs and top with the sauce and grated cheese. Grill for 3-5 minutes until the cheese is bubbly, golden and melted through.

Serve meatball sub topped with rocket, fetta and the remainder of the parsley. Enjoy!

Preheat oven to 200°C. Chop flatleaf parsley. Slice buns down the centre being careful not to cut all the way through. In a bowl combine the panko bread crumbs and milk. Leave to sit for 1 minute. Crumble fetta and toss through rocket, season with olive oil and cracked pepper.

In a bowl combine mince, soaked breadcrumbs, egg, dried herbs, most of the parsley and a big pinch of salt and pepper. Get your hands in there and mix well until it is completely combined. Roll into golf ball sized balls and set aside.

Heat a pan over medium-high heat. Add 1 tsp oil and fry meatballs until golden brown on all sides. Add the sauce, the a pinch of salt and pepper to taste. Reduce heat and simmer for 5-7 minutes until meatballs are cooked through and sauce has thickened. Taste the sauce and adjust seasoning.

Lay buns on a tray and spread garlic aioli on the insides of the bun. Load up your meatballs and top with the sauce and grated cheese. Grill for 3-5 minutes until the cheese is bubbly, golden and melted through.

Serve meatball sub topped with rocket, fetta and the remainder of the parsley. Enjoy!

Preheat oven to 200°C. Chop flatleaf parsley. Slice buns down the centre being careful not to cut all the way through. In a bowl combine the panko bread crumbs and milk. Leave to sit for 1 minute. Crumble fetta and toss through rocket, season with olive oil and cracked pepper.

In a bowl combine mince, soaked breadcrumbs, egg, dried herbs, most of the parsley and a big pinch of salt and pepper. Get your hands in there and mix well until it is completely combined. Roll into golf ball sized balls and set aside.

Heat a pan over medium-high heat. Add 1 tsp oil and fry meatballs until golden brown on all sides. Add the sauce, the a pinch of salt and pepper to taste. Reduce heat and simmer for 5-7 minutes until meatballs are cooked through and sauce has thickened. Taste the sauce and adjust seasoning.

Lay buns on a tray and spread garlic aioli on the insides of the bun. Load up your meatballs and top with the sauce and grated cheese. Grill for 3-5 minutes until the cheese is bubbly, golden and melted through.

Serve meatball sub topped with rocket, fetta and the remainder of the parsley. Enjoy!