Cheesy Meatball Marinara Sub

Name: Cheesy Meatball Marinara Sub Serves 2 | with Mozzarella and Garlic Bread Sourdough
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 80 grams Beef Meatballs; 1 ball(s) Mozzarella; 1 unit(s) SlooOW Stone Oven White Baguette; 3 unit(s) Garlic Clove**; 10 grams Unsalted Butter; 1 sachet(s) Mixed Herbs; 120 grams Marinara Sauce; 1 tbsp Olive Oil; 1 tsp Sugar

Serves 2 | with Mozzarella and Garlic Bread Sourdough

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Dazzle the dinner table with our collection of warming Bonfire night recipes, such as this Cheesy Meatball Marinara Sub. With layers of melted mozzarella, rich meatballs and garlic sourdough bread, this is a truly sparkling meal.

Allergens:

Milk

•Cereals containing gluten

•Sesame

•Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

80 grams

Beef Meatballs

(May contain traces of: Sulphites)

1 ball(s)

Mozzarella

(Contains: Milk)

1 unit(s)

SlooOW Stone Oven White Baguette

(Contains: Cereals containing gluten, Sesame, Soya May contain traces of: Lupin, Milk, Nuts)

3 unit(s)

Garlic Clove**

10 grams

Unsalted Butter

(Contains: Milk)

1 sachet(s)

Mixed Herbs

120 grams

Marinara Sauce

Not included in your delivery

1 tbsp

Olive Oil

1 tsp

Sugar

Nutritional information

Energy (kJ)2820 kJ

Energy (kcal)674 kcal

Fat38.1 g

of which saturates17.8 g

Carbohydrate32.5 g

of which sugars7.5 g

Dietary Fibre1.3 g

Protein48.8 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Baking Paper

•Garlic Press

•Small Bowl

•Small sauce pan

Instructions

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Pop the meatballs onto a lined baking tray.

b) When the oven is hot, bake the meatballs on the top shelf of the oven until brown, 18-20 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The meatballs are cooked when no longer pink in the middle.

a) Meanwhile, drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper.

b) Slice the mozzarella into thin slices, season, then set aside.

a) Peel and grate the garlic (or use a garlic press).

b) In a small bowl, combine the garlic, unsalted butter, half the mixed herbs and the olive oil (see pantry for amount). Season with salt and pepper.

a) Halve the baguette horizontally, then cut each piece in half again horizontally to make 4 equal pieces.

b) Pop the baguette pieces onto a baking tray, cut-side up, then divide the garlic butter between the pieces, spreading to the edges.

c) Pop the garlic bread pieces into the oven until lightly golden, 8-10 mins.

a) In the meantime, combine in a small saucepan the marinara sauce and the remaining mixed herbs with the sugar (see pantry for amount). Stir on medium heat until thickened, 2-3 mins.

b) Once the meatballs are cooked, add them to the marinara sauce.

a) Once the garlic baguette pieces are baked, divide the meatballs and marinara sauce evenly over the baguette base pieces and lay the mozzarella slices over the top.

b) Return to the top shelf of your oven until the mozzarella is melted, 4-5 mins.

c) Sandwich on the top piece of garlic bread baguette to finish.

Enjoy!