Description
Hearty smoky chilli meatball subs made with juicy ground beef meatballs simmered in rich tomato passata with chilli powder and smoked paprika, topped with melted mozzarella and served in toasted sub rolls. A bold, comforting sandwich perfect for dinner or gatherings.
Ingredients
Units
Scale
- 500g ground beef
- 4 large sub rolls
- 2 cups tomato passata
- 1 teaspoon chilli powder
- 1 teaspoon smoked paprika
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 375°F.
- In a mixing bowl, combine ground beef with salt and black pepper. Shape into evenly sized meatballs.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for about 3 minutes until softened. Stir in minced garlic and cook until fragrant.
- Add the meatballs to the skillet and brown on all sides.
- Pour in tomato passata, then stir in chilli powder and smoked paprika. Reduce heat and simmer for 15 to 20 minutes until meatballs are fully cooked and sauce thickens.
- Slice sub rolls open and fill each with meatballs and sauce.
- Top generously with shredded mozzarella cheese.
- Place subs on a baking tray and bake for 5 to 8 minutes until cheese is melted and slightly golden.
- Sprinkle chopped fresh parsley on top and serve warm.
Notes
- Do not overcrowd the pan when browning meatballs.
- Simmer sauce long enough to slightly thicken before assembling.
- Lightly toast rolls before filling to prevent sogginess.
- Store leftover meatballs and sauce separately in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 sub
- Calories: 620
- Sugar: 8g
- Sodium: 820mg
- Fat: 34g
- Saturated Fat: 13g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg