Mozzarella stuffed Italian meatball sub
- 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
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.
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.
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.
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.