Pork and Fennel Meatball Sub
By OcadoLife
Published on 02 January 2024
Pork mince and breadcrumbs come together to create light meatballs in this hearty Pork and Fennel Meatball Sub from recipe writer Helen Graves, while fennel and chilli add a wonderful whack of flavour. Looking for more pork recipes? Look no further.
Time and servings
1 hr 5 minsTotal time
4Servings
15 minsPrep time
50 minsCooking time
Ingredients
- 3½ tbsp olive oil
- 2 garlic cloves, crushed or grated
- 500g passata
- 30g basil, leaves picked and left whole, stalks finely chopped
- 1 pinch caster sugar
- 20g white breadcrumbs
- 1 splash milk (any type)
- 500g pork mince
- 1 onion, grated
- 1½ tsp fennel seeds
- 1 tsp chilli flakes, to taste
- 1 large egg, beaten
- 1 lemon, zested
- 200g Tenderstem broccoli
- 4 white submarine rolls, split open
- 4 cheese slices, each cut into 3 or 4 pieces
Method
Step 1
For the sauce, heat 1 tbsp of the oil in a pan over a medium-low heat. Add the garlic; cook, stirring, for 1 min. Add the passata, basil leaves and stalks, sugar and some seasoning. Bring to a simmer, cover, and cook for 30 mins, stirring regularly.Step 2
Meanwhile, make the meatballs. Combine the breadcrumbs and milk in a large bowl and set aside for a couple of mins to soften. Add the mince, onion, fennel seeds, chilli flakes, egg and lemon zest and season generously. Mix well, then roll into 20 golf ball-sized meatballs.Step 3
Heat 2 tbsp oil in a large frying pan over a medium heat. Add the meatballs and fry for 10-12 mins or until browned all over, turning halfway.Step 4
Carefully drop the meatballs into the sauce. Cook, uncovered, for 10 mins or until the meatballs are cooked through and the sauce is thick and luscious.Step 5
Heat a griddle pan over a high heat. Rub the broccoli with the remaining ½ tbsp oil; cook for 10-15 mins, turning, until softened.Step 6
Lightly toast the subs under a grill, then layer them up with pieces of broccoli and 4 or 5 meatballs. Top each with a few pieces of cheese, briefly grill again to melt it, then tuck in. Chill any leftover meatballs and sauce in a sealed container for 3-4 days, or freeze for up to 3 months.