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Grilled Cheesy Meatball Sub with Herbed Passata Sauce

Shannon
When you try this grilled cheesy meatball sub, your tastebuds won't know what hit them. It's loaded with cheese and topped with a delicious herbed passata sauce.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dinner, Lunch
Cuisine Italian-American
Servings 4 people
Calories 846 kcal

Ingredients
  

Meatballs:

  • 800 g minced beef at least 20% fat
  • 2 eggs
  • ½ cup parmesan cheese grated
  • 4 garlic cloves finely chopped
  • 2 tablespoon parsley fresh
  • 4 tablespoon breadcrumbs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil for greasing

Passata Sauce:

  • 700 g Italian passata
  • 2 tablespoon basil fresh
  • 1 tablespoon chives fresh
  • 2 teaspoon minced garlic (optional)
  • salt & black pepper to taste

Optional Toppings:

  • 4 hot dog rolls large & crispy
  • 1 ½ cups cheddar cheese grated
  • ½ cup parmesan cheese grated
  • fresh parsley for garnishing

Instructions
 

Preparing the meatballs:

  • Add 800g beef mince to a large bowl, then season with salt and black pepper. Add ½ cup of parmesan cheese and 4 finely diced garlic cloves, 1 tablespoon parsley, 2 eggs and 4 tablespoon of bread crumbs.
  • Get your hands in there and combine the mixture thoroughly until the beef mince has compacted into one large ball.
  • Preheat your oven to 180°C (355°F) fan forced. Place a sheet of baking paper onto a tray and drizzle 1 tablespoon of olive oil over the baking paper to prevent the meatballs from sticking. Begin Rolling each meatball to your desired size and place them onto the baking tray.
  • When all the minced beef is gone, place the meatballs into the oven for 8-10 minutes. Once the meatballs are pre-cooked, set them aside.

Preparing the herbed sauce:

  • Finely chop 2 tablespoon of fresh basil and 1 tablespoon of fresh chives. Then add a 700g jar of passata sauce to a medium-sized pot. Don’t add the herbs to the sauce just yet.
  • Cook the passata over medium-high heat until it begins to boil, then turn the heat down to medium-low.
  • Add the fresh herbs and 2 teaspoon of minced garlic if you desire. Continue stirring the sauce until all the flavours from the herbs have been released. Taste the sauce regularly and season with salt & black pepper to taste.
  • Place the meatballs into the sauce, and roll them around, so they are fully coated. Place a lid onto the pot and simmer for 10 minutes, turning regularly to prevent the meatballs from burning.

Preparing the Subs:

  • Turn your oven to grill and let it preheat. Place the rack higher to help the cheese melt and brown.
  • Turn your grill to high and move the oven rack towards the grill. Place the subs (rolls) onto a baking tray, so the backside is facing up and lightly toast them for 1-2 minutes. This will prevent the bottom of your subs from becoming soggy.
  • Cut open the rolls, making sure not to cut all the way through. Add the meatballs to the rolls on a bed of grated cheddar cheese.
  • For the topping, use a teaspoon to drizzle some more herbed sauce over the meatballs, then sprinkle a generous amount of grated cheddar cheese and some finely grated parmesan cheese.
  • Place the sub/s into the oven to grill for 3-4 minutes or until cheese has melted. Garnish your subs with chopped parsley and serve.
Keyword Grilled Cheesy Meatball Sub