Get More Out of Your Mince and Sausages With This Chef-Created Meatball Sub That Puts Every Other Lunch to Shame

A chef-created Wagyu meatball sub with roasted cherry tomato sauce, aged parmesan and olive oil. Feeds a family of 5 in 45 minutes. Easy to prepare - easy to impress!

Prepared by Chef Barret
Feeds a family of 5
45 Minutes

Ingredients required:

For the Meatballs:

1 kg Wagyu or Angus mince

1.5 tsp dried oregano

5g sea salt

Black pepper – 5 turns

For the Sauce:

Good quality tinned tomato x 1 

1.5 punnets cherry tomatoes

1 small brown onion

100ml olive oil

15g sea salt

Black pepper – 10 turns

3 tbsp sherry vinegar

1 tbsp brown sugar

Fresh oregano – 20 leaves

1 tsp smoked paprika

To Assemble:

Parmesan

Fresh oregano

Black pepper

Parsley

Olive oil

Method:

For the sauce:

Dice the onion, cut the cherry tomatoes in half and set aside. Place a pan on medium heat and add the olive oil. Add the onions and salt and cook on a low heat until soft, about 10 minutes. Now add the cherry tomatoes and cook for a further 10 minutes. Add the tinned tomato, black pepper, paprika, vinegar, sugar and fresh oregano. Cook for a further 5 minutes, then set aside.

For the meatballs:

Add the mince to a bowl with the salt, oregano and black pepper. Mix well with your hands, squeezing the mix through your fingers to incorporate everything. Roll into 50g balls and place into a cast iron pan. Bake on grill at 230 degrees for 15 minutes. Remove from the oven and strain off any extra liquid.

To assemble:

Pour the tomato sauce over the meatballs and bake for a further 5 minutes. Place on a board and grate over an excellent quality parmesan. Finish with a drizzle of olive oil, cracked black pepper, fresh parsley and oregano.

Serving suggestions:

Pile into a crunchy baguette for the ultimate meatball sub.

Toss through pasta finished with good parmesan, black pepper and olive oil.

Serve with steamed brown rice and a spinach salad.