Ingredients:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tin chopped tomatoes
- 2 tablespoons tomato paste
- ½ teaspoon sugar
- 1 packet Green Meadows Angus Beef Meatballs
- 1 packet ciabatta buns
- Grated cheese
- Jalapenos
- Parsley
- If you’re wanting a little more to your sub, simply add any additional fillings that you see fit.
Method:
In a small heavy-bottomed pot, heat the olive oil over a medium high heat, add the onions and the garlic and fry until translucent.
Add in the tomatoes, tomato paste and sugar and season with sea salt and freshly ground black pepper. Bring to the boil then reduce the heat to a simmer and cook for 20 – 25 minutes or until thick. Remove from the heat and set aside.
In a heavy-bottomed frying pan over a medium high heat, fry the meatballs in a little olive oil until cooked through and golden brown all over. If you’re wanting a little crisp to your buns, pop them in the oven to crisp & brown them up before adding in all your fillings.
When ready, to serve, spread a thick layer of tomato sauce over the bottom half of the ciabatta buns. Arrange 4 meatballs in each bun, top with the remaining sauce and scatter with cheese and chopped jalapeños if desired.
Pop them back in the oven and grill until golden and bubbly, then scatter with chopped parsley before serving.
