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Meatball subs with caramelised fennel and rocket pesto
Meatball subs with caramelised fennel and rocket pesto
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Craft the perfect meatball sub in no time!
Ingredients:
  • 20g butter
  • 1 fennel bulb, ends trimmed, thickly sliced
  • 1 brown onion, thickly sliced
  • 2 garlic cloves, crushed
  • 32.00 gm brown sugar
  • 20.00 ml apple cider vinegar
  • 420g Graze Grass Fed Beef Meatballs
  • 4 Vietnamese Rolls or hot dog rolls
  • 60g pkt baby rocket leaves
  • 125.00 ml basil leaves
  • 20g parmesan
  • 40g pine nut
  • 1 garlic clove, crushed
  • 80ml olive oil
Instructions:
  • In a large frying pan over medium-low heat, heat the oil and butter. Add the fennel and onion, cook and stir for 5 mins until the fennel softens. Stir in the garlic. Reduce heat to low, cook and stir occasionally for 20 mins until the fennel and onion are tender. Add sugar and vinegar, cook and stir for 5 mins until sugar dissolves and mixture is caramelized. Season to taste.
  • For the rocket pesto, combine rocket, basil, parmesan, pine nuts, and garlic in a food processor. Pulse until finely chopped. With the processor running, slowly add the oil until well combined. Season to taste. Heat a large frying pan over medium-high heat. Cook the meatballs for 10 minutes, turning occasionally, until golden brown and fully cooked.
  • With a small serrated knife, slice the top of each roll. Spread rocket pesto on the cut side. Add the fennel mixture and meatballs on top. Serve promptly.

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