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Donal Skehan
Marinara Meatball Subs with Basil & Mozzarella | DonalSkehan.com
  • recipes

Marinara Meatball Subs with Basil & Mozzarella

July 07

My baked marinara meatballs are one of my favourite recipes, but you will craving them again and again served up sub style, made even more delicious with super soft hot dog buns!

  • time 45 mins
  • serves Serves 4
  • video
Method
  1. Heat the oven to 180°c/160°c fan/350°f/Gas mark 4.
  2. Mix the minces with the pancetta, egg, parmesan, breadcrumbs and oregano. Season with salt & pepper and shape into 20 small ish meatballs.
  3. Heat the 1 tbsp of oil in a large pan, brown the meatballs all over then set aside on a plate.
  4. Add the 2 tbsp of oil to the pan and gently fry the garlic and chilli flakes, for 10 minutes or until the garlic is golden and aromatic. Add the tomato passata/puree, wine, oregano and sugar and season well. Simmer for 15 minutes until quite reduced.
  5. Return the meatballs to the sauce and scatter with the mozarella and some basil leaves and put in the oven for 10-15 minutes until bubbling and melted.
  6. Split the buns and spoon as much melty cheesy meatballs as you can fit into each, scatter with some extra basil and mozzarella and serve.

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Ingredients

½ lb beef mince

½ lb pork mince

2 ½ oz pancetta, finely sliced

1 tsp dried oregano

2 tbsp fresh breadcrumbs

1 medium egg

2 tbsp grated parmesan

1 tbsp olive oil

½ cup grated mozzarella 

8 Arnold potato hot dog rolls

Sea salt & freshly ground pepper

For the sauce:

2 tbsp olive oil

2 cloves garlic, grated

Pinch of chilli flakes 

1 large jar of tomato puree

½ cup red wine

1 tsp dried oregano

Pinch of sugar

Handful fresh basil leaves

250g beef mince

250g pork mince

75g pancetta, finely sliced

1 tsp dried oregano

2 tbsp fresh breadcrumbs

1 medium egg

2 tbsp grated parmesan

1 tbsp olive oil

100g grated mozzarella 

8 Arnold potato rolls

Sea salt & freshly ground pepper

For the sauce:

2 tbsp olive oil

2 cloves garlic, grated

Pinch of chilli flakes 

1 large jar of tomato passata

100ml red wine

1 tsp dried oregano

Pinch of sugar

Handful fresh basil leaves

5
(2)
photo
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