Meatball Sub


  • 400g beef meatballs

  • 1 x 350g tomato and red pepper pasta sauce

  • 4 large soft baguettes

  • ½ red onion, sliced

  • 80g sliced green jalapeno peppers

  • 100g mature cheddar cheese, grated

  • 1 small handful basil leaves


Calories columnFat columnSaturates columnSugars columnSalt column
703 per serving
35% %GDA
35g per serving
5% %GDA
16g per serving
76% %GDA
9g per serving
10% %GDA
3.30g per serving
55% %GDA


  1. Preheat the grill to high.

  2. Heat a sauté pan until hot, add the meatballs and fry for 3-4 minutes until golden brown all over.

  3. Tip the tomato and red pepper sauce into the pan, stir well and bring to the boil, then reduce the heat and simmer for 10 minutes until the meatballs are cooked through.

  4. Meanwhile, cut the baguettes through the middle, but not quite all the way through - you want to leave the lid on. Scatter half the red onion and jalapenos over the bottom half.

  5. When the meatballs are ready, spoon them onto the baguette, on top of the red onions. Top with the remaining onions and jalapenos followed by the grated cheese then place on a tray under the grill and grill until the bread is just golden brown and the cheese bubbling.

  6. Scatter with the basil and fold the top half of the baguette over and serve straightaway.