Photo by Andrew Grinton.
Mini Meatball Subs
Save some of the meatballs from pasta night and stick them in a sub bun. They're perfect for taking in a school lunch the next day.
- 2 tbsp olive oil , divided
- 1 cup finely chopped yellow onion
- 1 lb extra lean ground beef
- 1/3 cup fresh bread crumbs
- 1/4 cup grated Parmesan
- 1 large egg
- 1 tbsp ketchup
- 1/2 tsp chopped thyme
- 1/2 tsp salt
- black pepper
- 2 tsp chopped garlic
- 1 680 mL bottle strained Italian tomatoes , (passata)
- 1 tbsp chopped basil
- 4 crusty Italian buns
- 4 slices mozzarella , or provolone
- 2 cups baby arugula , (optional)
- Heat 1 tbsp olive oil in a large frying pan on mediumhigh. Add onions and sauté for 4 min or until lightly golden. Scrape onto a plate. Reserve pan.
- Combine ground beef, bread crumbs, Parmesan, egg, ketchup, thyme, salt, pepper and half of the sautéed onions in a large bowl and mix well. Form mixture into 1-in. meatballs.
- Return pan to medium-high heat. Add remaining 1 tbsp oil, then add meatballs and sear for 4 to 5 min or until browned. Remove from pan and set aside. Drain all but 1 tbsp fat from pan, add garlic and sauté for 30 sec.
- Add remaining sautéed onion, strained tomatoes, basil and sugar, bring to a simmer and cook for 5 min to combine flavours.
- Return meatballs and any juices that have gathered to pan, lower temperature to medium and simmer for 15 min or until sauce has thickened and meatballs are cooked through.
- To eat right away, cut buns in half lengthways, spoon in meatballs and sauce, top with a slice of cheese and a handful of baby arugula, if desired.
Soup isn’t the only hot meal you can keep in a Thermos. Warm up your family with these tasty saucy meatballs. Piled into crusty rolls with cheese and greens, they make a satisfying meal.
Nutrition (per serving)
- 41 g,
- 55 g,
- 27 g,
- 3 g,
- 1456 mg.