
Meatball sub
https://www.coop.co.uk/recipes/meatball-sub
Use British meat and Cheddar to make this US-inspired lunch that’s ideal for sharing with a friend
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 41g
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Ingredients
- 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
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- In a bowl, combine the mince, half the onion and garlic, and the egg, oregano and some grindings of black pepper
- Divide the mixture into 8 and form into balls with your hands
- 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
- Meanwhile, heat the olive oil in a large frying pan, add the remaining onion and garlic and cook for 3-4 mins until soft
- 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
- Warm the baguette in the oven for a few mins, then cut in half and slice down the middle
- Spoon some sauce onto the bases, add the meatballs and more sauce, then top with the cheese
- Bake again until the cheese just starts to melt, then remove and add the baguette tops