Meatball Sub

The meatball sub is a favourite of American street food: meatballs swimming in tomato sauce in a crisp baguette, with melting cheese.

Meatballs

1. Knead the minced beef (500 g) thoroughly with the breadcrumbs (50 g), the egg (1), the crushed garlic (2 cloves), salt and pepper, then shape it into walnut-sized balls.

2. In hot oil brown the meatballs all round, until they get a browned crust all over.

Serving

3. Pour in the tomato passata (400 ml) and the diced onion (1), then covered, over a low heat, cook the meatballs tender in the sauce in 15-20 minutes.

4. Cut the baguettes (2) in half lengthways, and fill them with the meatballs and the sauce.

5. Sprinkle over the sliced mozzarella (120 g), and in a hot oven bake-and-melt it on top.

Tip: Toast the inside of the baguette briefly before filling it – this way it does not go soggy from the sauce.