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Meatball and taleggio subs

Published: 8 Oct 18
Updated: 18 Mar 24

Make a big batch of our meatballs in tomato sauce and use the second half to create these saucy, cheesy taleggio subs. It’s a slightly more indulgent lunch made for the weekend…

Easy
June 2018

Test kitchen approved

Serves 4
Hands-on time 20 min, grill time 5 min

Make a big batch of our meatballs in tomato sauce and use the second half to create these saucy, cheesy taleggio subs. It’s a slightly more indulgent lunch made for the weekend…

Nutrition: per serving

Calories: 642kcals
Fat: 36.9g (17g saturated)
Protein: 43.8g
Carbohydrates: 31.8g (11.4g sugars)
Fibre: 4g
Salt: 1.7g

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Ingredients

1 red onion, sliced
2 tbsp red wine vinegar
2 large submarine rolls (or any bread rolls/baguette you fancy)
½ batch meatballs in tomato sauce
200g taleggio or mozzarella, sliced
A few fresh basil leaves to garnish

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Method

Heat the grill to high. Mix the red onions and red wine vinegar in a small non-metallic bowl and set aside for 15 minutes to quick-pickle.
Cut the submarine rolls in half lengthwise. Spoon 5-6 meatballs and a little tomato sauce onto the bottom half of each roll. Drain the red onions and scatter over the top of the meatballs, then top with the slices of cheese.
Put the filled sub bases on a baking tray and grill for 5-6 minutes until the cheese is bubbling and the meatballs are hot, then top with basil. Put the top half of the sub, cut-side up, under the grill briefly to warm, then sandwich on top of the meatballs and halve to give 4 portions. Don’t forget napkins!