BBQ MEATBALL AND MOZZARELLA SUB Serves 4
350g minced beef (15% fat)
150g sausage meat
2 sprigs rosemary, finely chopped
1 teaspoon onion powder
1 teaspoon garlic powder
30g parmesan cheese, finely
20g dried breadcrumbs
2 Tablespoons milk
Salt and freshly ground pepper
TOMATO BBQ SAUCE
2 Tablespoon olive oil
4 garlic cloves, finely sliced
100ml BBQ sauce
1 teaspoon chilli flakes
Sea salt and freshly ground black pepper
4 sub rolls
2 Tablespoons butter, softened
Basil leaves (optional)
200g sliced scarmoza
Crispy fried onions
Place all the ingredients for the meatballs into a mixing bowl. Season the mixture well and mix the meat with your hands for a few minutes.
Then divide the mixture into 16 even sized balls. Place these balls on a tray and set aside in the fridge to cool.
Meanwhile place the olive oil into a shallow sauté pan and place pan onto a hot BBQ.
Add the garlic and stir well for 2 minutes. Add the passata, BBQ sauce, water, and chilli flakes. Stir well and cook for 10 minutes.
Place the meatballs onto the hot BBQ and cook for around 5-8 minutes, turning regularly until they are browned all over.
Once they are browned, place them directly into the sauce. Let them simmer in the sauce for 5-10 minutes to finish off cooking.
Split the rolls and toast them lightly directly on the BBQ. Spread both sides with butter.
Place 4 meatballs on the bottom half of each sub and spoon over the sauce. Top the meatballs with some cheese and a few basil leaves.
Next wrap them in foil and place into the BBQ for a further 5-8 minutes. Turn the subs every 1-2 minutes to ensure even cooking.
Remove from the BBQ and remove the foil. Top with crispy onions and hamburger pickles for extra crunch.