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beefsteak meatball sub cooked

How To Make a Beefsteak Meatball Sub

  • 15 mins
  • 1 hour
  • medium
  • 4
jeff baker
Recipe by
Jeff Baker

Ingredients

  • For The Meatballs:
  • Chefs Choice Grass Fed Beef Steak Mince
  • 1 onion peeled & finely diced & softened in butter with a clove of crushed garlic
  • 40g fresh breadcrumbs soaked in a little cold milk
  • Handful of fresh parsley & oregano roughly chopped
  • Freshly ground black pepper
  • Sea salt & cracked black pepper to taste
  • 500g Rich tomato sauce
  • 2 large or 4 small baguettes
  • Handful of torn basil leaves
  • For the Cheese Sauce:
  • 10g butter
  • 10g flour
  • 200 ml warm full-fat milk
  • 100g mature cheddar
  • 1 tsp. English mustard
  • Salt & pepper to taste
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Method

METHOD FOR THE MEATBALLS:

  1. Mix all the meatball ingredients together except the sauce, being careful not to overwork.
  2. Using wet hands roll the meatball mixture into little balls, around 20g each so you end up with around 24 meatballs.
  3. Gently fry the meatballs in a non-stick pan until nicely browned.
  4. Pour over the tomato sauce, cover with a lid and simmer gently for 45 minutes.
meatballs cooked

METHOD FOR THE CHEESE SAUCE:

  1. Melt the butter in a saucepan, add flour and cook for a minute over low heat.
  2. Increase heat to medium and slowly add the milk whisking to a smooth sauce.
  3. Fold through the grated cheese until smooth and add the mustard, season to taste.

BUILDING THE SUB:

  1. Reheat the baguettes.
  2. Cut the baguettes into half through the centre ready to fill.
  3. Spoon the meatballs and a little tomato sauce into the baguette.
  4. Top with the warm cheese sauce, basil leaves and serve straight away.
beefsteak meatball sub cooked

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