Tom Kerridge's BBQ Meatball and Mozzarella Sub

  • Preparation Time30 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyMedium

MEATBALLS

350g minced beef (15% fat)
150g sausage meat
2 sprigs rosemary, finely chopped
1 tsp onion powder
1 tsp garlic powder
30g parmesan cheese, finely
20g dried breadcrumbs
2 tbsp milk
Salt and freshly ground pepper

TOMATO BBQ SAUCE

2 tbsp olive oil
4 garlic cloves, finely sliced
400ml passata
100ml BBQ sauce
50ml water
1 tsp chilli flakes
Sea salt and freshly ground black pepper

TO SERVE

4 sub rolls
2 tbsp butter, softened
Basil leaves (optional)
200g sliced scarmoza
Toppings

Crispy fried onions

Hamburger pickles

1. Place all the ingredients for the meatballs into a mixing bowl. Season the mixture well and mix the meat with your hands for a few minutes. 

2. Then divide the mixture into 16 even sized balls. Place these balls on a tray and set aside in the fridge to cool. 

3. Meanwhile place the olive oil into a shallow sauté pan and place pan onto a hot BBQ. 

4. Add the garlic and stir well for 2 minutes. Add the passata, BBQ sauce, water, and chilli flakes. Stir well and cook for 10 minutes. 

5. Place the meatballs onto the hot BBQ and cook for around 5-8 minutes, turning regularly until they are browned all over. 

6. Once they are browned, place them directly into the sauce. Let them simmer in the sauce for 5-10 minutes to finish off cooking. 

7. Split the rolls and toast them lightly directly on the BBQ. Spread both sides with butter.

8. Place 4 meatballs on the bottom half of each sub and spoon over the sauce. Top the meatballs with some cheese and a few basil leaves. 

9. Next wrap them in foil and place into the BBQ for a further 5-8 minutes. Turn the subs every 1-2 minutes to ensure even cooking. 

10. Remove from the BBQ and remove the foil. Top with crispy onions and hamburger pickles for extra crunch.