Beef Meatball Marinara Sub

• Beef Mince(600 g)
• Breadcrumbs(60 g)
• Parmesan(40 g)
• Eggs(1)
• Garlic(4 cloves)
• Flat Leaf Parsley(2 tbsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Olive oil(2 tbsp)
• Onion(1)
• Tomato paste(2 tbsp)
• Canned tomatoes(800 g)
• Dried Oregano(1 tsp)
• Bread(4)
• Mozzarella(200 g)
• Arugula(100 g)
• Lemon(1)

Method

1. 1

   Finely chop {Garlic}, {Fresh parsley}, and {Onion}. In a large bowl, mix {Ground beef}, {Breadcrumbs}, {Parmesan}, {Eggs}, half the chopped {Garlic}, {Fresh parsley}, {Salt}, and {Black pepper} until just combined, then shape into 12 small meatballs.

   ~15 min

2. 2

   Heat {Olive oil} in a large skillet over medium heat. Brown the meatballs for 6–8 minutes, turning until golden on several sides. Transfer to a plate.

   ~8 min

3. 3

   In the same skillet, cook the {Onion} and remaining {Garlic} for 3 minutes until softened. Stir in {Tomato paste} and {Oregano} for 1 minute, then add {Canned tomatoes}. Return the meatballs to the sauce and simmer for 12 minutes until cooked through and the marinara is thick.

   ~16 min

4. 4

   Split the {Sub Rolls} and fill each with 3 meatballs and plenty of marinara. Top with {Mozzarella}, then place under a hot grill for 1–2 minutes until melted. Toss the {Arugula} with the juice of {Lemon} and a pinch of salt.

   ~6 min

5. 5

   Serve the hot subs straight away with the lemony arugula salad alongside.

   ~1 min