Build Your Own: Sausage Meatball Marinara Subs
Put together individually and enjoy together!
- Milk
- Wheat
- Cereals containing gluten
- Sulphites
- Cereals containing gluten
- Egg
- Milk
- Oats
- Rye
- Soya
- Barley
- May contain traces of allergens
This one's for everyone! With our Build Your Own recipes, each are written to give you the option of what toppings, sides and garnishes to add so each person at the table can enjoy the dish the way they want to. Our Sausage Meatball Marinara Subs come with optional balsamic drizzle, apple salad and chilli flakes.
Ingredients
450 grams
Potatoes
1 unit(s)
Garlic Clove
50 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Apple
1 grams
Brioche Hot Dog Buns
(Contains: Wheat, Cereals containing gluten May contain traces of: Cereals containing gluten, Egg, Milk, Oats, Rye, Soya, Barley)
225 grams
British Pork and Oregano Sausage Meat
(Contains: Sulphites)
60 grams
Tomato Puree
1 sachet(s)
Mixed Herbs
40 grams
Wild Rocket
12 grams
Balsamic Glaze
(Contains: Sulphites)
1 sachet(s)
Chilli Flakes
Not included in your delivery
1 tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
10 grams
Butter
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Grate the Cheddar Cheese. Quarter, core and slice the apple (no need to peel). Slice the buns top down through the middle (but not all the way through)
Roll the sausage meat into even-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw meat.
Pop the meatballs onto a baking tray and set aside for later.
Heat a drizzle of oil in a small saucepan on medium heat.
Once hot, add the garlic and tomato puree. Fry for 1-2 mins.
Next, add the mixed herbs, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper. Simmer until thickened, 2-3 mins.
Once thickened, stir in the butter (see pantry for amount) until melted, 1 min more. Remove from the heat.
Taste and season with more salt, pepper and sugar if you feel it needs it.
When the chips have around 10-15 mins remaining, pop the meatballs to bake on the top shelf until browned on the outside and cooked through, 10-12 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Once cooked, add them to the marinara sauce and stir until coated in the sauce.
Make kid friendly: If your kids aren't keen on the marinara, save a portion of the meatballs aside for them and mix the rest for with the sauce for everyone else.
Pop the buns on the (now empty) meatball baking tray.
Fill the buns with the meatballs and spoon over any remaining marinara sauce. Sprinkle over the Cheddar cheese.
Pop the buns onto the top shelf until melted and golden, 3-4 mins.
When everything's ready, share the buns between plates.
Add the apple and rocket to a serving bowl, drizzle over the balsamic glaze and mix to coat. Serve the salad and chips alongside the buns.
Make kid friendly: If your kids aren't keen on the apple salad, save a portion of the apple slices for them to have separately and mix the rest together for everyone else.
Sprinkle the chilli flakes (add less if you'd prefer things milder) over the buns for those who'd like.
