Meatball Sub Recipe

Whoever said that a main meal had to include rice, pasta, or spuds? Possibly noodles at a pinch?

The holy trinity of a double carb meal is one that my husband aspires to; a three-in-one contains rice and chips. The gourmet sandwich is always made with white sliced pan filled with Cheese and Onion Tayto. It must be cheese and onion. If it’s not cheese and onion classic, Southern Ireland, Tayto crisps, then it’s not a proper crisp butty.

Have you ever tried making a chicken and stuffing toasty with a smear of garlic mayonnaise? If you’ve never tried it before I highly recommend it, not forgetting a smear of beetroot relish on the side to dip those crispy triangles in.

If you haven’t guessed by now I’m not a fan of being tied to the kitchen sink everyday.

So take my advice, make a batch (or even a double batch) of my meatball marinara recipe. It will keep for up to 3 days in a sealed container in the fridge once cooled to room temperature. It also freezes extremely well.

Buy some ready made soft rolls, of course if you want to make your own go right ahead. If you’re using day-old rolls that are a little crunchy on the outside run them under the tap for a moment so that they soften first.

Slice those rolls down the middle and stuff them with the meatballs in the marinara sauce. Heat the stuffed rolls in a baking tray in the oven until they are warmed through. Sprinkle grated mozzarella on top, or cheddar if you want a bit of sharpness.

What about the double-carb requirement I hear you say?

Less washing up means you have to pair this meatball supper with a bag of cheesey nachos. The 11 year old has spoken and will entertain no alternatives.

Salad to the side is optional but will make you feel a little more virtuous. You will also have more washing up to do afterwards. You have been warned…