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THE MEATBALL SUB

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A timeless classic… this is mother of all meatball subs! Dig in to our classic beef and pork Yorkshire Balls, served in an 8-inch brioche sub bun with a spicy meat and tomato sauce, mixed leaves, melted mozzarella, garlic mayo and a drizzle of classic American mustard. Save your leftover spicy meat sauce for the perfect quick-and-easy bowl of pasta the following day!


Serves

Serves 4



Prep time

Prep: 15 mins



Cook time

Cook: 45 mins



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RECIPE

Meatball sub


yorkshire-balls


SPICY MEAT SAUCE

Qty. Item
1 Large white onion
200g Minced pork
1 tsp Chilli flakes
1 tbsp Caster sugar
600g Chopped tomatoes
75g Tomato puree
1 Garlic clove
10g Dark chocolate
To taste Salt
To taste Ground white pepper

MEATBALL SUB

Qty. Item
4 Brioche/ciabatta rolls
400ml Spicy meat sauce
100g Mixed leaves
200g Mozzarella
To taste Garlic mayo
To taste USA mustard

GREAT WITH

A side portion of thick-cut rosemary-salted chips. Just dice up some fresh rosemary and blend with a little sea salt to taste… great dipped in garlic mayo!

METHOD

Dice the white onion and fry off on a medium heat with a little oil. Once soft, add the minced pork and chilli flakes and cook off until the mince has browned, before adding the tomato puree and mixing through to coat the mince thoroughly.

Add the garlic, chopped tomatoes and sugar to the pan, mix through and turn down the heat. Cook slowly for 40-45 minutes.

While the sauce is cooking, roll the Balls in a knob of butter to seal and lightly brown, before adding them to the saucepan to simmer off for 30 minutes.

Once ready to serve, remove the pan from the heat and mix the dark chocolate through, allowing enough time for it to melt. Taste… add a little salt or white pepper if desired.

Piece together the meatball subs…

Take a brioche roll and slice down the centre, creating two halves lengthways. Spread a little garlic mayo over each half of the bread, before adding a layer of mixed leaves to the bottom half.

Take three Balls, cutting each in half. Lay flat along the sub on top of the mixed leaves, before topping with spicy meat sauce. Slice the mozzarella and lay along the length of the sub, covering the meatballs. The heat from the spicy meat sauce should melt the mozzarella, but you can also place under a pre-heated grill for a short while.

Once the mozzarella has melted, drizzle the sub with USA mustard to taste before placing the lid back on. You may want a couple of wooden skewers to hold the lid in place.



OTHER RECIPES


As you might imagine, we’re big on cooking, and the flavour of each of our Balls has been designed to make sure you’re able to enjoy them in as many different dishes as possible. Sure, meatballs and spaghetti will always have a place in our hearts, but there’s so much more you could do with these hearty little morsels! So, we’ve created some interesting and unique recipes that’ll get you started! Some simple, some a little more adventurous, but all guaranteed to tantalise your tastebuds…

OUR BALLS


We use only the freshest and tastiest British meat, chosen for its quality and provenance. We then combine this with carefully chosen herbs, spices and seasoning to round-off the flavour of each Ball. The result… unrivalled meatballs made from the highest quality produce, well seasoned and uncompromising in flavour! What’s more, they’re all gluten free, ensuring as many folk as possible can dig in! We make proper hearty, wholesome and honest Balls… there’s nowt quite like ’em!