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- Pork and Fennel Meatball Sub
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Search results for 500g passata
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Search results for 30g basil, leaves picked and left whole, stalks finely chopped
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Search results for 1½ tsp fennel seeds
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Search results for 200g Tenderstem broccoli
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Search results for 4 white submarine rolls, split open
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Search results for 4 cheese slices, each cut into 3 or 4 pieces
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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