Meatball sub

Name: Meatball sub
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4
Cuisine: American
Ingredients: 1kg (2.2 lbs) minced beef (high fat, like 80/20 minimum); 200g (7 oz) panko breadcrumbs; 100ml (3.4 fl oz) milk; salt and pepper, to taste; 4 cloves garlic, sliced thinly; 2 tins peeled tomatoes; 4 rolls; 200 g (7 oz) provolone cheese; basil leaves, for garnish

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Meatball sub

Ingredients

1kg (2.2 lbs) minced beef (high fat, like 80/20 minimum)
200g (7 oz) panko breadcrumbs
100ml (3.4 fl oz) milk
salt and pepper, to taste
4 cloves garlic, sliced thinly
2 tins peeled tomatoes
4 rolls
200 g (7 oz) provolone cheese
basil leaves, for garnish

Directions

In a bowl, combine the breadcrumbs and milk. Season generously with salt and black pepper. Stir well, then incorporate this mixture into the beef mince. Combine thoroughly, then shape the mixture into 12 meatballs.
Heat a dash of olive oil in a large pan. Fry the meatballs until they are browned on all sides. Remove from the pan and set aside.
Using the same pan, add the sliced garlic and sauté for 2 minutes. Then, add the tinned tomatoes, breaking them up with your spoon. Cook the tomatoes for 5 minutes before returning the meatballs to the pan. Continue to cook for a further 10 minutes.
Toast the rolls until they're nicely browned. Place 3-4 meatballs on each roll, spooning over a generous amount of the sauce. Grate the provolone cheese over the top and garnish with basil leaves. Serve warm and enjoy!