I love Meatball Subs 👌#sandwich

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. Mix all the meatball ingredients except the oil until combined, then roll into meatballs of your preferred size. Larger meatballs need longer to cook through.
2. Heat the olive oil in a pan over medium-high heat and sear the meatballs for 5–6 minutes, turning often, until browned all over. Remove and set aside.
3. In the same pan, sauté the onion for 3–4 minutes until slightly translucent. Add the garlic and cook for 1 minute.
4. Add the crushed or diced tomatoes, a splash of water to rinse the can, the passata, basil, and a generous pinch of salt and pepper. Bring to a boil, then lower the heat and simmer for 15–20 minutes. Add a pinch of sugar if you like.
5. Return the meatballs and their resting juices to the sauce and cook for 6–8 minutes, until the meatballs reach an internal temperature of 71°C (160°F). Adjust the seasoning.
6. Preheat the oven to 200°C (390°F) on the grill/broil setting.
7. Split the rolls and butter or oil them. Spread with pesto, top with sliced mozzarella, and grill until toasted and melted; finish the cheese with a blowtorch if needed.
8. Place meatballs on one side of each roll, top with sauce, Parmigiano Reggiano, basil and cracked black pepper, close, slice and serve.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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