Mmm… meatballs on a sub – get cookin’ and you’ll be the hot new chef ’round’ town!
Ingredients
- 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
- Step 1Combine 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.
- Step 2Heat 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.
- Step 3Reduce 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.
- Step 4Divide mixture between rolls. Top with cheese. Serve.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1574 kj
Energy
15g
Fat Total
5g
Saturated Fat
4g
Fibre
32g
Protein
116mg
Cholesterol
407.98mg
Sodium
6g
Carbs (sugar)
25g
Carbs (total)
All nutrition values are per serve
Notes
Cooking class: Combining: Carefully add the passata (pureed tomatoes) to the vegetable mixture. Using a wooden spoon, stir to combine, or ask an adult to help.
Tip: You could use 1/2 small brown onion instead of green onions.
- Author: Katrina Woodman
- Image credit: Rob Palmer
- Publication: Super Food Ideas
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