Meatball subs

Messy and delicious, we love these meatballs piled into rolls with tomato sauce and cheese

SERVES 4

PREP TIME 10 MINS COOK TIME 35 MINS

● 300g pack pork meatballs or 300g frozen Quorn meatballs, defrosted

● 2tbsp lemon juice

● 2tbsp olive oil

● 2 garlic cloves, crushed

● 1tsp caster sugar

● 1tbsp oregano or thyme, finely chopped

● 2 large onions, thinly sliced

● 350g jar cherry tomato pasta sauce

● 4 small ready-to-bake baguettes

● 100g Cheddar, grated

● Basil, to garnish (optional)

1 Mix the meatballs with the lemon juice, 1tbsp of the oil, garlic, sugar and herbs. Leave for 10 mins to soak up the juices, then thread onto metal skewers.

2 Heat the remaining oil in a large pan, add the onions and fry over a medium heat for 10 mins until golden. Add the pasta sauce and simmer gently for 5 mins.

3 Cook the meatball skewers on the barbecue or under a medium to high grill for 15-20 mins for pork, or 10 mins for Quorn, turning a few times until browned and piping hot.

4 Meanwhile, bake the baguettes according to pack instructions. Slice the baguettes in half, add a spoonful of the onion and tomato sauce and top with meatballs, a sprinkling of Cheddar and some basil leaves (if using).