Meatball subs

Ingredients (serves 4)

• 400g pork and veal mince
• 2 garlic cloves, crushed
• 1/4 cup dried breadcrumbs
• 1 egg, lightly beaten
• 1/2 teaspoon dried mixed herbs
• 1 tablespoon olive oil
• 2 green onions, thinly sliced
• 1 small carrot, peeled, finely grated
• 1 celery stalk, finely chopped
• 1 cup tomato passata
• 1/2 teaspoon caster sugar
• 4 hot dog rolls, split, toasted
• 1/3 cup reduced-fat grated tasty cheese

• Method

  
  
  1. Combine mince, garlic, breadcrumbs, egg and dried herbs in a bowl. Season with pepper. Using 2 teaspoons at a time, roll mince mixture into balls. Place on a plate.
  2. Heat 1 teaspoon oil in a large, non-stick frying pan with lid over medium-high heat. Cook meatballs, in batches, for 4 minutes or until browned. Transfer to a plate. Cover to keep warm.
  3. Reduce heat to medium-low. Add remaining oil to pan. Add onion, carrot and celery. Cook, stirring occasionally, for 8 minutes or until vegetables start to soften. Add passata and sugar. Season with salt and pepper. Stir to combine. Simmer for 2 minutes or until slightly thickened. Return meatballs to pan. Stir to combine. Cover. Simmer for 5 minutes or until meatballs are cooked through.
  4. Divide mixture between rolls. Top with cheese. Serve.