CAL P/SERVE
353
kJ P/SERVE
1480
FAT P/SERVE
12.0g
SODIUM P/SERVE
644g
If you like to enjoy your meatball subs as we do, just whack a few meatballs in a soft roll and you're good to go. If you like to add a bit of greenery to your subs, just mix up your favourite salad and whack it atop the meatballs.
Ingredients
- 4 long rolls, crusty or soft
- Optional desired salad ingredients
- 2 teaspoons olive oil
Meatballs
- 250g pork mince
- 1 tablespoon dried onions
- 1 teaspoon ground garlic
- 1 tablespoons chutney or relish
- 1 teaspoons Dijon mustard
- 1 egg
- 2 tablespoons breadcrumbs
- Salt and pepper
Sauce
- 1 can crushed tomatoes
- 2 slices short cut bacon
- ½ onion, sliced
- 1 teaspoon garlic
- 1 teaspoon Italian herbs
- 1 teaspoon brown sugar
- Salt and Pepper to taste
- ½ cup water
Method
- In a large bowl place all meatball ingredients and mix well with your hands. Roll into tiny meatballs, between a 10 and 20 cents coin diameter. Place on a plate then place in fridge until ready to cook.
- In a large non-stick pan or wok, heat 1 teaspoon of olive oil and place the meatballs in pan and brown, approx. 3-4 minutes, keep shifting them around so all sides are browned. Take off heat and place on a new plate, set.
- Keep pan going on med heat and add remaining oil, add onions and stir fry for 4-5 minutes. Then add bacon and cook until bacon has coloured. Add canned tomatoes, garlic, herbs, sugar, water and season with salt and pepper. Now add meatballs back to pan. Simmer for 5-10 mins on low heat.
- Take your long rolls, place meatballs and some of the sauce, add desired salad ingredients.
Nutrition Table
Servings: 4
Serving size:318g
Average Serve | Average 100g | |
---|---|---|
Energy | 1480 kJ | 466 kJ |
353 Cal | 111 Cal | |
Protein | 23.9 g | 7.5 g |
Fat, total | 12.0 g | 3.8 g |
- Saturated | 4.0 g | 1.2 g |
Carbohydrate | 34.5 g | 10.9 g |
- Sugars | 9.8 g | 3.1 g |
Sodium | 644 mg | 202 mg |