Korean-inspired meatball subs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 250g pork mince
- 250g 12% fat beef mince
- 3 garlic clovesgrated
- 1 tsp chilli flakes(optional)
- 1 eggbeaten
- 40g fresh breadcrumbs
- 2 tbsp olive oil
- 4 soft submarine rollssplit
- 150g grated mozzarella
- 1 tbsp black sesame seeds(optional)
- 1 spring onionfinely sliced (optional)
- French fries and slawto serve
For the sauce
- 1 tbsp olive oil
- 2 garlic clovesgrated
- 1 tbsp gochujang(optional)
- 400g can chopped tomatoes
Nutrition: per serving
- kcal618
- fat32g
- saturates13g
- carbs38g
- sugars5g
- fibre3g
- protein42g
- salt1.4g
Method
step 1
Put the pork mince, the beef mince, garlic, chilli flakes (if using), egg and breadcrumbs in a large bowl. Season, then combine well with your hands. Form into 16 meatballs and set aside on a baking tray lined with baking parchment.
step 2
For the sauce, heat the olive oil in a deep frying pan over a medium heat and cook the garlic and gochujang (if using) for 1 min, stirring. Pour in the tomatoes and half a can of water. Bring to the boil, reduce the heat to a simmer and bubble uncovered for 15-20 mins. Season with salt and pepper.
step 3
Heat 2 tbsp olive oil in a second frying pan over a medium heat until shimmering. Carefully add the meatballs to the pan and cook on all sides for 3-4 mins until golden. Transfer the meatballs to the tomato sauce and cook for 7-8 mins until the meatballs are cooked through. Heat the grill to high.
step 4
Fill each split submarine roll with four meatballs and plenty of sauce, then put on a tray, sprinkle over the mozzarella and grill for 4-5 mins until golden and bubbling. Sprinkle over the sesame seeds and spring onion, if using. Serve with fries and slaw, if you like.
