Mozzarella stuffed Italian meatball sub

Serves 4

Ingredients

• 1 tablespoons olive oil
• 650g Our farm beef mince
• ½ tsp each of garlic powder and coriander powder
• ¼ cup panko bread crumbs
• ¼ cup parsley leaves, finely chopped
• 1 egg
• 1 tablespoon salt flakes
• 12 bocconcini balls
• 700g tomato sugo
• 4 toasted ciabatta, halved
• 200g shredded mozzarella
• Basil leaves to serve

Method

Step 1

Preheat the oven to 200*C.

In a bowl combine beef mince, spices, panko bread crumbs, parsley, egg, salt flakes and mix until well combined.  

Step 2

Divide mixture into 12 even meatballs and roll into balls. Pierce each meatball with 1 bocconcini ball and cover with the meat to enclose filling. Place into the fridge to chill for 15 minutes to firm up.

Step 3

Heat oil in a large non-stick oven proof fry pan over medium heat. Add meatballs and cook, turning occasionally for 6-7 minutes or until golden. Add the tomato sugo and place in the oven for 12-15 minutes or until meatballs are cooked. 

Step 4

To assemble, divide meatballs amongst ciabatta, along with spoonfuls of tomato sugo, top with shredded mozzarella and place back into the oven for 3-5 minutes or until cheese is melted, finish with basil leaves and serve.