MEATBALL ‘MARINARA’ SUB & MELTED CHEESE | Make it a Mushroom Moment

MEATBALL ‘MARINARA’ SUB & MELTED CHEESE

Time:

40m

Serves:

4

Ingredients

  • 200g mushrooms
  • 4 ‘submarine’-style buns
  • 150g beef mince
  • 1 egg, beaten
  • 2 tbsp breadcrumbs
  • 400g jar passata
  • 1 clove of garlic
  • 1 tbsp dried mixed herbs
  • 1 tbsp tomato purée
  • 3 tbsp olive oil
  • 8tbsp grated mozzarella
  • Salt and pepper

Method

  1. Blend the mushrooms in a food processor until finely chopped then mix with the beef mince, egg and breadcrumbs then season well.
  2. Form into meatballs and keep in the fridge while you make the sauce.
  3. Heat a saucepan with half the olive oil and add the garlic. Cook for a minute then add the tinned tomatoes, crushing them as you go.
  4. Stir in the herbs and tomato purée, season then simmer gently for 20 minutes until the sauce has thickened.
  5. Leave to cool a little while you cook the meatballs.
  6. Heat a sauté pan with some olive oil and fry the meatballs in batches until browned all over and cooked through. Add the meatballs to the tomato sauce and gently stir.
  7. Warm the buns and slice in half then butter well.
  8. Add the meatballs in tomato sauce to each bun bottom, sprinkle well with the cheese and top with the bun lids. Serve immediately.