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