Stranger Foods

Sun-dried tomato meatball sub

Serves 6 | Prep 20 mins | Cook 1 hr

This sun-dried tomato meatball sub recipe is easy to make and you're going to love the deep, savoury flavour sun-dried tomatoes add to meatballs.

Ingredients

Metric

Imperial

x0.5

Meatballs

Sauce

To serve

°C

°F

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Place sun-dried tomatoes in a food processor and add the hot water. Let stand for . Pulse til finely minced.
Add mascarpone and egg to the food processor and pulse until smooth. Add panko to a large bowl and pour the mixture on top. Add oregano, garlic, and crushed red pepper. Mix to combine and let stand .
Add beef to the bowl and season all over with salt and pepper. (At this point, fry a tiny piece, taste, and then adjust seasonings.)
Form the meatball mixture into big tablespoon-sized meatballs. You should have about 18 meatballs.
Heat one tablespoon of neutral oil in a wide pot. Add the meatballs in an even layer and fry for a few minutes per side until browned all over. Remove from pot. Set aside.
To the pot, add diced onion and cook for . Add minced garlic and then whole peeled tomatoes and crushed tomatoes. Bring to a boil, reduce heat, add the meatballs and then simmer for .
Season to taste. If your tomatoes are really acidic, add a little sugar. Mash the whole peeled tomatoes as they cook.
Preheat the oven to 425°F.
Drizzle the inside of each bun with 1 teaspoon of extra virgin olive oil. Toast upside down on a baking sheet at for . Remove from the oven, add the meatballs and some extra sauce, and a few slices of mozzarella on top.
Turn on the broiler and broil for until cheese is bubbly and browned in spots.
Garnish each sub with a few basil leaves. Enjoy!