Go to all recipes
Meatball sub

Meatball sub


Use British meat and Cheddar to make this US-inspired lunch that’s ideal for sharing with a friend

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    1817kj 433kcal
  • Fat
    Med 23%
  • Saturates
    Med 27%
  • Sugar
    Low 23%
  • Salt
    Med 23%

% of adult’s reference intake | Carbohydrates per serving : 41g


  • 150g Co-op 5% fat British lean beef steak mince
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 Co-op British egg, lightly beaten
  • 1/4 tsp dried oregano
  • Freshly ground black pepper
  • 1 tbsp Co-op olive oil
  • 1/2 x 400g can Co-op chopped tomatoes
  • Pinch chilli flakes
  • 1 Co-op demi baguette
  • 20g Co-op Irresistible Somerset vintage Cheddar, thinly sliced


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. In a bowl, combine the mince, half the onion and garlic, and the egg, oregano and some grindings of black pepper
  3. Divide the mixture into 8 and form into balls with your hands
  4. Put the meatballs on a baking tray lined with greaseproof paper and cook in the oven for 12-15 mins, until golden and cooked through
  5. Meanwhile, heat the olive oil in a large frying pan, add the remaining onion and garlic and cook for 3-4 mins until soft
  6. Add the tomatoes and chilli and bring to the boil, then reduce the heat and simmer for about 10 mins until the sauce has thickened slightly
  7. Warm the baguette in the oven for a few mins, then cut in half and slice down the middle
  8. Spoon some sauce onto the bases, add the meatballs and more sauce, then top with the cheese
  9. Bake again until the cheese just starts to melt, then remove and add the baguette tops

Explore more recipes