Mediterranean Lamb 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 breadcrumbs and milk. Leave to sit for 1 minute. Crumble fetta and toss through rocket, squeeze over some lemon juice and season with cracked pepper.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

In a bowl combine lamb mince, soaked breadcrumbs, egg, ¹⁄₂ tbsp 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 passata, the remaining dried herbs and 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 pizza 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!

Tip! Salad can be served on the side if you prefer.

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 breadcrumbs and milk. Leave to sit for 1 minute. Crumble fetta and toss through rocket, squeeze over some lemon juice and season with cracked pepper.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

In a bowl combine lamb mince, soaked breadcrumbs, egg, ¹⁄₂ tbsp 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 passata, the remaining dried herbs and 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 pizza 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!

Tip! Salad can be served on the side if you prefer.