Mediterranean Lamb Meatball Sub with Fetta and Rocket

30 min
860 calories

Flavour-packed Mediterranean lamb meatballs braised in a tomato sauce topped off with melty cheese in a toasty baguette. Our YPI chef's feel that a great sub-sandwich needs freshness and crunch, so these subs get topped with peppery rocket and creamy, salty fetta. Yum!

Number of servings

Ingredients

2 Vietnamese Baguette
300 Gram Lamb Mince
¹⁄₂ Cup Panko Bread Crumbs
50 Gram Milk (pantry)
75 Gram Grated Pizza Cheese
1 Egg (pantry)
1 Tbsp Thyme & Oregano (Dried)
250 Gram Pizza & Pasta Sauce
¹⁄₂ Small Bunch Flatleaf Parsley
40 Gram Garlic Aioli
1 Cup Rocket
50 Gram Danish Fetta
1 Lemon

Ingredients

4 Vietnamese Baguette
450 Gram Lamb Mince
³⁄₄ Cup Panko Bread Crumbs
75 Gram Milk (pantry)
100 Gram Grated Pizza Cheese
2 Egg (pantry)
1 ¹⁄₂ Tbsp Thyme & Oregano (Dried)
375 Gram Pizza & Pasta Sauce
¹⁄₂ Small Bunch Flatleaf Parsley
60 Gram Garlic Aioli
1 ¹⁄₂ Cups Rocket
75 Gram Danish Fetta
1 Lemon

Ingredients

4 Vietnamese Baguette
600 Gram Lamb Mince
1 Cup Panko Bread Crumbs
100 Gram Milk (pantry)
150 Gram Grated Pizza Cheese
2 Egg (pantry)
2 Tbsp Thyme & Oregano (Dried)
500 Gram Pizza & Pasta Sauce
¹⁄₂ Small Bunch Flatleaf Parsley
80 Gram Garlic Aioli
2 Cups Rocket
100 Gram Danish Fetta
1 Lemon

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

Get started

Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Bowl
Frying-Pan
Baking Tray

1 Prepare Ingredients

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.

2 Make Meatballs

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.

3 Cook Meatballs

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.

4 Make Meatball Sub

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.

5 You Plate It!

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.

Step-by-step instructions