Cheeseburger Inspired Meatball Sub & Chips

Meanwhile, peel and grate the garlic (or use a garlic press).

In a large bowl, combine the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince.

Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Grate the Cheddar cheese. Slice the buns down through the middle (but not all the way through). 

Halve, peel and thinly slice the onion.

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 8-10 mins.

Once the onion is golden, add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

Meanwhile, pop the meatballs onto a large baking tray and bake on the middle shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle. 

When the meatballs have 2-3 mins left, pop the buns into the oven to warm through, 2-3 mins.

Move the wedges to the bottom shelf of your oven.

Once cooked, remove the meatballs from the baking tray and wipe the tray clean. Add the warmed buns to the tray and spread with the burger sauce. Share the meatballs between the buns and top with the cheese.

Bake on the top shelf until the cheese is melted and bubbly, 2-3 mins.