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Turkey Meatball Subs |
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| Serves 4 |
Prep 20 mins |
Cooking 25 mins |
Easy |
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My rating |
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Ingredients |
400g turkey breast mince
1 small onion, grated
30g parmesan, finely grated, + extra to serve
¼ tsp ground black peppercorns
2 tbsp olive oil
1 tbsp tomato purée
400g tin plum tomatoes
Basil, a few leaves
4 submarine rolls, halved & toasted
salad dressed with balsamic vinegar to serve
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Tip the mince, onion,
parmesan, ground pepper and a big pinch of salt into a
bowl and mash with your hands until combined. Roll into 16
even-sized balls.
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Heat 1 tbsp of the olive oil
in a frying pan and fry the meatballs until golden brown.
Use a slotted spoon to scoop out onto a plate.
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Add the remaining tbsp of oil
to the frying pan and fry the garlic for 1 minute, then
add the tomato purée, and cook for a further minute. Tip
in the tomatoes and 150ml of water, and simmer for 15
minutes. Use a hand blender to whizz the sauce until
smooth, then add the meatballs back in. Simmer gently for
10 minutes, flipping the meatballs halfway.
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Spoon the meatballs onto 4 sub
bases, then spoon over the sauce. Add a few basil leaves,
grate over more parmesan, put on the lids and serve with a
salad, if you like.
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DAILY
DINNERS 
