Meatball Sub

Ingredients

• 4 long rolls, crusty or soft
• Optional desired salad ingredients
• 2 teaspoons olive oil
• *Meatballs
• 250g pork mince
• 1 tablespoon dried onions
• 1 teaspoon ground garlic
• 1 tablespoons chutney or relish
• 1 teaspoons Dijon mustard
• 1 egg
• 2 tablespoons breadcrumbs
• Salt and pepper
• *Sauce
• 1 can crushed tomatoes
• 2 slices short cut bacon
• ½ onion, sliced
• 1 teaspoon garlic
• 1 teaspoon Italian herbs
• 1 teaspoon brown sugar
• Salt and Pepper to taste
• ½ cup water

Method

1. 1In a large bowl place all meatball ingredients and mix well with your hands. Roll into tiny meatballs, between a 10 and 20 cents coin diameter. Place on a plate then place in fridge until ready to cook.
2. 2In a large non-stick pan or wok, heat 1 teaspoon of olive oil and place the meatballs in pan and brown, approx. 3-4 minutes, keep shifting them around so all sides are browned. Take off heat and place on a new plate, set.
3. 3Keep pan going on med heat and add remaining oil, add onions and stir fry for 4-5 minutes. Then add bacon and cook until bacon has coloured. Add canned tomatoes, garlic, herbs, sugar, water and season with salt and pepper. Now add meatballs back to pan. Simmer for 5-10 mins on low heat.
4. 4Take your long rolls, place meatballs and some of the sauce, add desired salad ingredients.