Another cracker of a recipe from renowned chef, Mark Hix. These juicy, moreish, meatballs are packed full of flavour.
Meatball Sub and Sweet Mustard Ketchup
(Serves: 4 / Prep and cook time: 15 – 20 mins)
For the rolls:
4 hot dog torpedo rolls
2-3 leaves, shredded cos lettuce
Tracklements Sweet Mustard Ketchup
For the meatballs:
300g beef mince
50g fresh white breadcrumbs
1 tsp ground cumin
Salt and freshly ground black pepper
Pre-heat the oven to 160°C/gas mark 3.
Mix the mincemeat with the breadcrumbs, cumin and season.
Mould into 16-20 small meatballs. Heat the oil in a frying pan and brown the meatballs evenly on a high heat then finish in the oven for 15 minutes.
To serve, warm the rolls for a minute or so then cut them vertically two thirds of the way through, open them up, put some shredded lettuce in the bottom then place. 4-5 meatballs on top and pour over the Sweet Mustard Ketchup.
Picture: Meatball Sub Picture: Tracklements
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