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BBQ meatball subs

Three BBQ meatball subs

BBQ meatball subs

Name: BBQ meatball subs
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 250g 12% fat beef mince; 250g pork mince or sausagemeat; small handful of parsley finely chopped; 1 tsp garlic granules; 25g fresh breadcrumbs; 6 hot dog buns; 100g grated mozzarella or cheddar (or use a mixture); 1 tbsp olive oil plus extra for brushing; 2 garlic cloves crushed; 400g can chopped tomatoes; 2 tbsp barbecue sauce; 1 tsp dried oregano; 1 tsp caster sugar

Cassie Best

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Serves 6

Easy

Prep: 25 mins

Cook: 40 mins

plus at least 30 mins chilling

A star rating of 3.6 out of 5.3 ratingsRate

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Treat the family to these BBQ meatball subs topped with glorious melted cheese. They're perfect for a movie night, teenager's party or weekend treat

Freezable

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Ingredients

Nutrition

Units:

MetricUS

250g 12% fat beef mince
250g pork mince or sausagemeat
small handful of parsley

finely chopped
1 tsp garlic granules
25g fresh breadcrumbs
6 hot dog buns
100g grated mozzarella

or cheddar (or use a mixture)

For the sauce

1 tbsp olive oil

plus extra for brushing
2 garlic cloves

crushed
400g can chopped tomatoes
2 tbsp barbecue sauce
1 tsp dried oregano
1 tsp caster sugar

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Nutrition: Per serving

kcal500
fat21g
saturates8g
carbs47g
sugars7g
fibre3g
protein29g
salt1.6g

Method

step 1

Combine the beef and pork mince in a bowl with the parsley, garlic granules, breadcrumbs and some seasoning using your hands to make sure the ingredients are completely incorporated. Roll the mixture into 24 walnut-sized balls. Using six metal skewers, push four meatballs onto each skewer, transfer to a plate, cover and chill for at least 30 mins. Will keep chilled for up to a day.
step 2

To make the sauce, heat the oil in a saucepan over a medium heat and sizzle the garlic for 30 seconds. Tip in the tomatoes, barbecue sauce, oregano and sugar, and season well. Bring to a simmer, then reduce the heat to low and bubble for 15 mins until the sauce is thick and rich – you can add a splash of water if it starts to look too dry.
step 3

Brush the chilled meatball skewers with a little oil, then cook under a hot grill, in a griddle pan over a medium-high heat or on the barbecue over ashen coals for 5-8 mins on each side until the meatballs are deep brown and sizzling. To check they’re ready, cut one in half – there should be no pink meat left in the middle. Set aside and keep warm.
step 4

Spread some of the sauce into each bun, then lay a meatball skewer on top. Hold the bun in one hand and carefully pull out the skewer with the other. Top with any remaining sauce. Scatter a handful of the cheese over each bun, then return to the barbecue (putting them on the cooler side), close the lid and warm for a few minutes until the cheese has melted. Or, do this under a hot grill. Watch carefully to ensure they don’t burn.

Recipe from Good Food magazine, June 2023

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A star rating of 3.6 out of 5.3 ratings

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