Mozzarella Stuffed Meatball Sub

INGREDIENTS

For the Sauce

• 1 Onion, finely diced
• 2 Tsp Simply Better Garlic Granules
• 2 Packets Simply Better Irish Tomistar Tomatoes, halved
• 2 Tins Simply Better Italian Chopped Tomatoes
• 40ml Simply Better Extra Virgin Olive Oil
• 1 Simply Better Spanish Lamuyo Pepper, roughly chopped
• 2 Stalks of Basil, leaves attached
• Achill Island Sea Salt & Freshly Cracked Black Pepper

For the Meatballs

• 1 Twin Pack Irish Angus Beef Steak Mince
• 75ml Simply Better Organic Irish Jersey Whole Milk
• 70g Simply Better Rustic Sourdough Breadcrumbs
• 2 Tbsp Simply Better Expertly Blended Garlic & Herb Seasoning
• 1 Simply Better Italian Mozzarella Di Bufala
• 1 Tbsp Simply Better Extra Virgin Olive Oil

Serve With

• 1 Pack Simply Better 4 Handmade Soft White Bread Rolls, Toasted
• Basil leaves
• Simply Better Parmigiano Reggiano PDO, grated

METHOD

1. Preheat the oven to 200°C Fan (400°F/Gas Mark 6). Add all the ingredients for the sauce, except for the basil, to a deep baking tray with tall sides, mix well, cover tightly with tin foil and bake for 1 hour. Remove the foil and discard the basil stalks, then mash with a potato masher.
2. In the meantime, cut the mozzarella into 16 pieces. To make the meatballs, mix the breadcrumbs, milk, mince, garlic and herb seasoning and some salt and pepper together. Mix for 1-2 minutes until well combined.
3. Roll into 16 equal size balls, then press a piece of mozzarella into the centre of each meatball and gently roll to enclose.
4. Preheat a frying pan over a medium to high heat, add the oil and fry the meatballs until they have a nice golden-brown colour on all sides.
5. Transfer to the sauce in the tin, add the basil and bake for a further 18-20 minutes until bubbling and the meatballs are cooked through.
6. Serve in toasted bread rolls to give you the ultimate meatball sub. Top with some grated Parmesan, fresh basil and enjoy.