New York Style Meatball Hoagie Cheesy Meatball Sub
Cheesy, piping hot meatball goodness - this is the ultimate movie night meal with tender homemade meatballs cooked in a simple tomato sugo loaded up onto crusty rolls and topped with not one but two types of cheese for optimal flavour and melt. A simple meal for the kids to get their hands on - this recipe can go from fridge to plate in just 30 minutes.
Ingredients
- 1 2 Pack of Hotdog Buns
- 300 g of Beef Mince
- 1⁄2 Cup of Panko Bread Crumbs
- 50 g of Milk (pantry)
- 100 g of Grated Pizza Cheese
- 1 of Egg (pantry)
- 1 Tsp of Italian Herbs
- 1 350g Pack of Lampomodoro (Passata)
- 1 Small Bunch of Flatleaf Parsley
- 40 g of Garlic Aioli
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Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
Prepare Ingredients:
Preheat oven to 200°C. Chop Parsley. Slice hotdog buns down the centre being careful not to cut all the way through. In a bowl combine the breadcrumbs and milk. Leave to sit for 1 minute.
Make Meatballs:
In a bowl mix mince, soaked breadcrumbs, egg, 1⁄2 tsp Italian 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 golfball sized balls and set aside.
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 Italian 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.
Make Your Hoagies:
Lay buns on a tray and spread aoili on the insides of 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.
You Plate It:
Serve topped with the remainder of the parsley to garnish and plenty of napkins for this saucy, cheesy feast.
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