← Nouns Cooking · American

Ingredients

• 450 g Minced beef
• 225 g Minced pork
• 50 g dried breadcrumbs
• 3 tbsp Milk
• 1 Eggs
• 40 g Parmesan, finely grated
• 3 cloves Garlic, minced
• 3 tbsp Parsley, chopped
• 1 tsp Dried oregano
• 1 tsp Salt
• ½ tsp Black pepper
• 700 ml marinara sauce or passata
• 4 Sub or hoagie rolls
• 3 tbsp Butter, softened
• ½ tsp Garlic powder
• 4 slices Provolone cheese
• 100 g Mozzarella, grated

Method

1. Heat the oven to 200°C (180°C fan, 400°F) and line a baking tray. Soak the breadcrumbs in the milk for a minute, then add both minces, the egg, Parmesan, garlic, parsley, oregano, salt and pepper. Mix gently with your hands until just combined.
2. Roll into 16 meatballs, set them on the tray and bake for 15–18 min, until browned and cooked through to 71°C (160°F).
3. Warm the marinara in a wide pan, add the meatballs and simmer gently for 10 min so they soak up the sauce.
4. Meanwhile, mix the butter with the garlic powder. Split the rolls (not all the way through), spread the insides with garlic butter and toast them in the oven for 4–5 min.
5. Line each roll with a slice of provolone, pack in 4 meatballs with plenty of sauce and top with mozzarella.
6. Turn the oven to grill and grill the subs for 2–3 min, until the cheese melts and blisters. Serve hot, with extra sauce for dunking.

Tips

• Toasting the rolls first stops them going soggy under the sauce.
• Roll the meatballs with wet hands so the mix doesn’t stick.

Sources

Written in our own words after cross-checking these recipes:

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