Mini Meatball Subs
Photo: Andrew Grinton
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.
finely chopped yellow
680 mL bottle
strained Italian tomatoes
, or provolone
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.