Name: Meatball subs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 350 gram turkish pide bread, halved horizontally; 2 teaspoon vegetable or olive oil; 500 gram bought fresh mini beef meatballs; 1 cup tomato pasta sauce; 6 button mushrooms, thinly sliced; 1 zucchini, peeled into long thin ribbons; 150 gram fresh low-fat ricotta; 1 1/2 cup grated mozzarella cheese; salad leaves, to serve

Ingredients

350 gram turkish pide bread, halved horizontally

2 teaspoon vegetable or olive oil

500 gram bought fresh mini beef meatballs

1 cup tomato pasta sauce

6 button mushrooms, thinly sliced

1 zucchini, peeled into long thin ribbons

150 gram fresh low-fat ricotta

1 1/2 cup grated mozzarella cheese

salad leaves, to serve

Method

1.Preheat oven to 220°C/200°C fan-forced. Place Turkish bread, cut-side up, on a large baking tray.

2.Heat oil in a frying pan over high heat. Add meatballs; cook and turn for 3 minutes or until browned. Stir in pasta sauce. Bring to the boil. Reduce heat to low. Simmer gently for 5 minutes or until meatballs are cooked and sauce has reduced.

3.Spread some of the pasta sauce from meatballs over Turkish bread. Top with mushroom and zucchini. Arrange meatballs over top. Spoon on remaining pasta sauce. Top with combined ricotta and mozzarella. Bake for 10 minutes or until golden and crisp. Serve sliced, with salad leaves.

You can prepare the meatball mixture a day ahead. Cover, then refrigerate. Meatballs of any flavour are good in this recipe. Mix it up a little by adding pitted black olives, or give the subs a Greek twist with fetta instead of ricotta.
Note

Woman's Weekly Food

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Ingredients

Method

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