Meatball sub!

By Andy Cooks · 60 min

Ingredients

Instructions

1. In a bowl, mix the breadcrumbs and milk, season well with salt and pepper, and leave for 5 minutes to soak.
2. Stir well, then add the beef, parsley, grated onion and one finely chopped garlic clove. Mix thoroughly and shape into golf ball sized meatballs.
3. Heat the olive oil in a large pan over medium heat. Brown the meatballs on all sides, turning carefully, then remove and set aside.
4. Add the remaining garlic to the pan and sauté for 1 minute until aromatic. Add the chilli flakes, oregano and tomato sugo, bring to a simmer, and cook for 5 minutes.
5. Return the meatballs to the pan and turn gently to coat in the sauce. Cook for a further 10 minutes.
6. Split the rolls without cutting all the way through, and butter the insides.
7. Heat a large frying pan on medium-high. Toast the buttered insides of the rolls until golden and crisp.
8. Spoon the meatballs and a generous amount of sauce onto the rolls. Top with the grated provolone and let it melt. Serve warm.

Summarized from Andy Cooks's video. Watch it for the details.

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GarlicOnionCheeseTomatoMilkBreadcrumbGround beefProvolone cheese