mini meatball subs

  • 1 tablespoon olive oil
  • 1 brown onion, chopped 
  • 1 clove garlic, crushed 
  • 350g beef mince 
  • 2 tablespoons tomato sauce (ketchup) 
  • sea salt and cracked black pepper 
  • 4 coral lettuce leaves 
  • 4 small dinner rolls, halved 
  • 2 tablespoons tomato chutney or tomato sauce
  1. Heat 2 teaspoons olive oil in a non-stick frying pan over medium heat. Add the onion and garlic cook for 2–3 minutes or until softened. Allow to cool, place in a bowl with the mince, tomato sauce, salt and pepper and mix well to combine. 
  2. Roll teaspoonfuls of the mixture into balls and place on a baking tray lined with non-stick baking paper. Heat the remaining oil in a large non-stick frying pan over medium heat, add the meatballs and cook for 5–6 minutes or until cooked through. 
  3. Place a lettuce leaf and 2 meatballs in each roll and serve with the tomato chutney. Serves 2. 

Tip: This recipe will make 20 meatballs. You can freeze the leftover meatballs in portions for future lunches. To defrost, simply place in the fridge the night before using.

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