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Korean-inspired meatball subs

Two sub sandwiches filled with meatballs, a tomato sauce and melted cheese, with a bowl of slaw and a bowl of chips at the bottom

Korean-inspired meatball subs

Name: Korean-inspired meatball subs
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 250g pork mince; 250g 12% fat beef mince; 3 garlic cloves grated; 1 tsp chilli flakes (optional); 1 egg beaten; 40g fresh breadcrumbs; 2 tbsp olive oil; 4 soft submarine rolls split; 150g grated mozzarella; 1 tbsp black sesame seeds (optional); 1 spring onion finely sliced (optional); French fries and slaw to serve; 1 tbsp olive oil; 2 garlic cloves grated; 1 tbsp gochujang (optional); 400g can chopped tomatoes

Helena Busiakiewicz

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Serves 4

Easy

Prep: 35 mins

Cook: 40 mins

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Try this Korean-inspired twist on a classic Italian-American meatball sub, packed with gooey melted mozzarella and a gochujang-spiked tomato sauce.

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Ingredients

Nutrition

Units:

MetricUS

250g pork mince
250g 12% fat beef mince
3 garlic cloves

grated
1 tsp chilli flakes

(optional)
1 egg

beaten
40g fresh breadcrumbs
2 tbsp olive oil
4 soft submarine rolls

split
150g grated mozzarella
1 tbsp black sesame seeds

(optional)
1 spring onion

finely sliced (optional)
French fries and slaw

to serve

For the sauce

1 tbsp olive oil
2 garlic cloves

grated
1 tbsp gochujang

(optional)
400g can chopped tomatoes

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Nutrition: per serving

kcal618
fat32g
saturates13g
carbs38g
sugars5g
fibre3g
protein42g
salt1.4g

Method

step 1

Put the pork mince, the beef mince, garlic, chilli flakes (if using), egg and breadcrumbs in a large bowl. Season, then combine well with your hands. Form into 16 meatballs and set aside on a baking tray lined with baking parchment.
step 2

For the sauce, heat the olive oil in a deep frying pan over a medium heat and cook the garlic and gochujang (if using) for 1 min, stirring. Pour in the tomatoes and half a can of water. Bring to the boil, reduce the heat to a simmer and bubble uncovered for 15-20 mins. Season with salt and pepper.
step 3

Heat 2 tbsp olive oil in a second frying pan over a medium heat until shimmering. Carefully add the meatballs to the pan and cook on all sides for 3-4 mins until golden. Transfer the meatballs to the tomato sauce and cook for 7-8 mins until the meatballs are cooked through. Heat the grill to high.
step 4

Fill each split submarine roll with four meatballs and plenty of sauce, then put on a tray, sprinkle over the mozzarella and grill for 4-5 mins until golden and bubbling. Sprinkle over the sesame seeds and spring onion, if using. Serve with fries and slaw, if you like.

RECIPE TIPS

These meatball subs use gochujang in the sauce for a Korean-inspired twist. If you fancy a more classic Italian-American sub, you can omit the gochujang.

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