Name: Meatball gravy sub
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 onion 1/2 finely chopped, 1/2 sliced; 1 garlic clove crushed; 250g pack beef mince; ½ tbsp balsamic vinegar; 100ml beef stock; 1 tsp Worcestershire sauce; 1 large ciabatta roll; 2 slices mature cheddar; mixed leaves to serve (optional)

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Meatball gravy sub

Meatball gravy sub

Chelsie Collins

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Serves 1

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4 out of 5.2 ratingsRate

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A chunky beef sandwich that'll fill you right up. Melting slices of cheddar cheese, lashings of gravy and garlicky meatballs

Freezable (meatballs only)

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
1 onion

1/2 finely chopped, 1/2 sliced
1 garlic clove

crushed
250g pack beef mince
½ tbsp balsamic vinegar
100ml beef stock
1 tsp Worcestershire sauce
1 large ciabatta

roll
2 slices mature cheddar
mixed leaves

to serve (optional)

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Nutrition: per serving

kcal751
fat38g
saturates14g
carbs56g
sugars11g
fibre6g
protein43g
salt1.8g

Method

step 1

Heat half the oil in a frying pan and add the finely chopped onion. Cook until softened and slightly browned, about 10 mins. Add the garlic and stir for 1 min. Set aside to cool a little. Put the mince in a large bowl and tip in the cooked onion and garlic. Season generously and mix together with your hands.
step 2

Roll the mince into eight meatballs, then freeze half for another meal, if you like (defrost in the fridge before cooking). Heat oven to 200C/180C fan/gas 6. In the same pan, fry the meatballs with the remaining oil for 1-2 mins until browned.
step 3

Transfer the meatballs to a roasting tin with the sliced onion, balsamic vinegar, stock and Worcestershire sauce. Bake for 20 mins until the meatballs are cooked and the onions are tender. Halve the ciabatta and bake for 2 mins to warm through.
step 4

Pour some of the gravy and onions onto one side of the ciabatta, add the meatballs and layer over the cheese. Add more onion gravy to melt the cheese. Serve with mixed leaves, if you like.

Recipe from Good Food magazine, June 2016

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A star rating of 4 out of 5.2 ratings

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