Cheesy Meatball Sub
Tender meatballs, gooey melted cheese and a rich tomato sauce packed into a toasted sub.
15 minutesPrep Time
20 minutesCooking Time
2Servings
Shop Ingredients
Makes 2 servings500g Chicken Mince (For Chicken Meatballs)
1 Egg (For Chicken Meatballs)
½ Cup of Community Co or Black & Gold Breadcrumbs (For Chicken Meatballs)
1 Clove of garlic, minced (For Chicken Meatballs)
1 Teaspoon of Salt (For Chicken Meatballs)
½ Teaspoon of Cracked Black Pepper (For Chicken Meatballs)
1 Tablespoon of Community Co Vegetable Oil, for cooking (For Chicken Meatballs)
1 Jar of Community Co Passata (for cheesy meatball sub)
1 Tablespoon of Black & Gold Tomato Paste (for cheesy meatball sub)
1 Teaspoon of Dried Oregano (for cheesy meatball sub)
2 Bread Rolls (for cheesy meatball sub)
1 Cup of Community Co Shredded Mozzarella (for cheesy meatball sub)
1 Tablespoon of Community Co Olive Oil (for cheesy meatball sub)
Directions
- In a large bowl, combine chicken mince, egg, breadcrumbs, garlic, salt and pepper. Mix gently until just combined.
- Roll into small meatballs (about 1 heaped tablespoon each).
- Heat a drizzle of Community Co vegetable oil in a large non-stick frypan over medium heat. Cook meatballs in batches, turning often, until golden and cooked through (8-10 minutes).
- Heat olive oil in a saucepan over medium heat. Add the tomato paste and cook for 1. Stir in 1 cup of Community Co Passata, oregano, salt and pepper. Simmer for 10 minutes, or until slightly thickened. Add the cooked chicken meatballs and stir to coat in the sauce.
- Slice the bread rolls lengthways without cutting all the way through. Spoon a little of the sauce onto both sides of the bread. Place the meatballs on the bread, then top with shredded mozzarella.
- Place the subs under a hot grill until the cheese is bubbling and golden. Serve immediately.