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Ingredients (17)

600 g	beef mince
2	garlic — cloves, finely chopped
1	onion — small, chopped
10 g	fresh parsley — chopped
	lemon — zested
1	wholegrain mustard
1	eggs — beaten
	sea salt and freshly ground black pepper
2	olive oil
3	garlic — cloves
1 tsp	dried oregano
400 g	rosa tomatoes — baby, halved
1 cup	tomato passata
1	tomato paste
1 tsp	brown sugar
1	bread — baguette, toasted
	parmesan cheese — grated

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Method:

In a bowl mix together beef mince, garlic, onion, parsley, lemon and mustard and egg, season well. Roll into small balls and set aside.

Heat oil in a small frying pan, add meatballs and cook in batches until golden, drain on paper towel and keep warm.

Heat olive oil, add garlic and sauté for 1 minute, add cherry tomatoes, pasata, tomato paste and sugar, simmer for 10 minutes and season well. Toss in meatballs and allow to heat through.

To assemble:
Pour a little olive oil onto each sub, top with a few meatballs and sauce and sprinkle with parmesan, and parsley, serve immediately.

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