Copycat Our take on the Subway Meatball Marinara
Copycat Subway Meatball Marinara
Our take on the Meatball Marinara: small garlicky beef meatballs simmered in oregano tomato sauce, in toasted rolls under melted mozzarella. Done in 20 minutes.
- Prep
- 7 min
- Cook
- 12 min
- Serves
- 2
- Per serve
- 920 kcal
Ingredients
Method
Heat the oven grill to high. Mix the mince, breadcrumbs, parmesan, garlic, half the oregano and the salt with your hands, then roll into 12 small balls, about 3 cm across.
Heat the oil in a frying pan over medium-high heat and brown the meatballs, rolling them around, until coloured all over.
Pour in the passata, add the sugar and the rest of the oregano, then cover and simmer, turning the meatballs once, until they're cooked through with no pink in the centre and the sauce has thickened.
While they simmer, split the rolls along one side without cutting all the way through, open them out on a tray and toast under the grill until lightly golden.
Spoon 6 meatballs and plenty of sauce into each roll, scatter over the mozzarella and grill until the cheese is melted and bubbling.
Finish with a little extra parmesan and the basil leaves, and eat straight away.
Tips
- Small meatballs are the trick here: at 3 cm they cook right through in the sauce in 6 minutes. Cut one open to check, it should be brown all the way through.
- Short on time? Use 300 g of store-bought raw mini meatballs, and follow the same cooking times.
- For a closer match to the original, use a soft Italian herb and cheese roll and add a slice of provolone under the mozzarella.
Flash Recipe is not affiliated with, endorsed by or sponsored by any of the restaurants or brands mentioned. Their names are used only to describe the dishes that inspired our home versions, which are our own recipes.
