Italian Meatball Subs


400g lean minced beef
8 heaped teaspoons of green pesto
Black pepper, to taste
1 tablespoon vegetable oil
1 x 400g tin of chopped tomatoes
1 x 125g ball of mozzarella
4 long finger rolls


  1. Put the mince, 4 heaped teaspoons of the pesto and a pinch of black pepper in a bowl.
  2. Using clean hands, mix the ingredients together.
  3. Split into 12 even sized pieces and roll each one into a ball shape by hand
  4. Heat the oil in a large frying pan, over a high heat, add the meatballs and brown them by moving them around the hot frying pan regularly
  5. Once the meatballs have browned, add the tinned tomatoes to the frying pan and bring to the boil
  6. Slice the mozzarella and lay a piece over each meatball.
  7. Cover the frying pan with the lid, another frying pan of the same size or some foil. Leave to cook for 5 minutes on a medium heat – for the sauce to thicken
  8. In the meantime, cut the finger rolls down the middle and spread 1 heaped teaspoon of pesto in each one
  9. Once cooked, separate the meatballs between the finger rolls (3 in each one) and drizzle some of the remaining tomato sauce from the frying pan over each one
  10. Put the rest of the tomato sauce in a bowl to dip the meatball subs into

* Any leftover meatballs or sauce can be kept in the fridge to eat for up to 2 days later. Alternatively, they can be placed in freezer bags and stored in the freezer for up to 3 month.

* The leftover sauce is great to have with some cooked pasta, for a quick easy meal

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