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Meatball Subs

Yields4 ServingsPrep Time30 minsCook Time30 minsTotal Time1 hr

Meatball Subs

 1 brown onion, chopped
 400 g button, cup or flat mushrooms
 1 tsp dried italian herbs
 400 g pork mince
 1 egg
 1 cup fresh breadcrumbs
 Vegetable oil, for cooking
 4 vietnamese rolls or 1 long baguette, cut into 4, halved, toasted
 1 carrot, shredded, using a julienne peeler
 1 cup shredded iceberg lettuce
 1 cup grated tasty cheese

Finely chop onions and mushrooms by hand or in a food processor. Heat 1 tablespoon oil in a large non-stick frying pan over high heat. Add the onions and mushrooms and cook, stirring for 8 minutes until all of the moisture has evaporated. Stir in herbs. Set aside to cool for 10 minutes. (Mixture must be cool - do not add warm mushrooms to cold mince mixture). Drain any excess moisture and transfer to a bowl. Wipe pan clean.


Add mince, egg and breadcrumbs to mushroom mixture. Mix until well combined. Shape tablespoons of mixture into balls with damp hands. Place onto a lined tray. Cover and chill for 1 hour until firm. (Or freeze for later use).


Heat oil in same pan over medium heat. Cook meatballs in 2 batches for 8-10 minutes, shaking pan often until browned and cooked through.


Spread baguette with mayonnaise. Add carrot, lettuce and cheese. Top with meatballs.

NOTE - Mixture makes about 30 meatballs. Freeze remaining for a later date.
Nutrition Facts

Servings 0