Name: Mega meatball sub
Total time: 1 h
Yield: 1
Ingredients: olive oil; 1 small potato; 500 g minced higher-welfare pork shoulder; 500 g quality minced beef; 4 sprigs of fresh rosemary; 6 submarine rolls; red wine vinegar; 100 g Red Leicester cheese; 50 g watercress; 2 red onions; 1 bulb of fennel; 1 heaped tablespoon plain flour; 100 ml porter or stout; 1 litre quality organic chicken stock; 1 tablespoon HP sauce; 1 tablespoon tomato ketchup; 1 tablespoon Worcestershire sauce; 1 teaspoon English mustard; 1 tablespoon mango chutney

Mega meatball sub

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Total Time:
1 hour

Easy-to-make cheesy meatball subs with delicious gravy for dunking. Comfort food at its best!

Ingredients:

red wine vinegar
olive oil
1 small potato
500 g minced higher-welfare pork shoulder
500 g quality minced beef
4 sprigs of fresh rosemary
6 submarine rolls
100 g Red Leicester cheese
50 g watercress
2 red onions
1 bulb of fennel
1 heaped tablespoon plain flour
100 ml porter or stout
1 litre quality organic chicken stock
1 tablespoon HP sauce
1 tablespoon tomato ketchup
1 tablespoon Worcestershire sauce
1 teaspoon English mustard
1 tablespoon mango chutney

Instructions:

Preheat the oven to 200ºC/400ºF/gas 6. Lightly oil a large roasting tray. Peel and coarsely grate the potato, then mix with minced pork and beef. Shape into 21 balls. Place on the roasting tray. Cook onions and fennel in oil. Add and cook reserved meatballs. Stir in flour, porter, and stock. Season meatballs and bake for 20-25 minutes. Add rosemary and warm rolls in the oven. Finish gravy, add a splash of vinegar and cheese. Serve meatballs in rolls with watercress and extra gravy. Enjoy!

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