Luxurious Truffle Meatball Sub
Ingredients:
- 500g beef mince
- 20g parmesan, grated
- 20g bread crumbs
- A handful of parsley, chopped
- 1 egg yolk
- 3 subs
- 200g cooking mozzarella
- Handful basil, finely chopped to serve
Directions:
- Add the mince, parmesan, bread crumbs, chopped parsley and egg yolk to a mixing bowl and season with a little salt and lots of black pepper.
- With clean hands, thoroughly mix the meat together for a couple of minutes until it is well combined, then roll the meat into 15 equally-sized balls.
- Set a nonstick pan over medium heat with a splash of olive oil and add the meatballs. Cook for a few minutes on one side, then flip and cook for a few minutes on the other side.
- Once the meatballs are browned all over, remove them from the pan and pour out the fat in the pan. Return the meatballs to the pan with the truffle pasta sauce and cook for 5 minutes or until the meatballs are cooked through. You may need to add a splash of water if you can see the pan drying out a little.
- Next, turn the grill to high and prepare the bread. Cut the subs down the side, leaving one side attached. Place them on a baking tray with the open face facing up and place them under the grill to toast ever so slightly. Remove from the grill, load up with the meatballs and top with the remaining truffle sauce.
- Thinly slice the mozzarella and place it over the top of the meatballs, then place the subs under the grill until the cheese has just melted. Finish with some finely chopped basil and dig in.
Get ready to elevate your sandwich game 🍴✨ This Truffle Meatball Sub is the perfect combo of savoury, cheesy, and oh-so-luxurious! (Recipe makes 3 subs) View Recipe Videos
- 500g beef mince
- 20g parmesan, grated
- 20g bread crumbs
- A handful of parsley, chopped
- 1 egg yolk
- 3 subs
- 200g cooking mozzarella
- Handful basil, finely chopped to serve
Directions:
- Add the mince, parmesan, bread crumbs, chopped parsley and egg yolk to a mixing bowl and season with a little salt and lots of black pepper.
- With clean hands, thoroughly mix the meat together for a couple of minutes until it is well combined, then roll the meat into 15 equally-sized balls.
- Set a nonstick pan over medium heat with a splash of olive oil and add the meatballs. Cook for a few minutes on one side, then flip and cook for a few minutes on the other side.
- Once the meatballs are browned all over, remove them from the pan and pour out the fat in the pan. Return the meatballs to the pan with the truffle pasta sauce and cook for 5 minutes or until the meatballs are cooked through. You may need to add a splash of water if you can see the pan drying out a little.
- Next, turn the grill to high and prepare the bread. Cut the subs down the side, leaving one side attached. Place them on a baking tray with the open face facing up and place them under the grill to toast ever so slightly. Remove from the grill, load up with the meatballs and top with the remaining truffle sauce.
- Thinly slice the mozzarella and place it over the top of the meatballs, then place the subs under the grill until the cheese has just melted. Finish with some finely chopped basil and dig in.
