Meatball subs

Skip the the takeaways and make your own meatball subs at home - they're so quick and easy to pull together! Prepare the meatballs and sauce in advance then fill your bread rolls on the day for a scrumptious lunch.

  • 30 mins preparation
  • Serves 6
  • Print


  • 500 g beef mince
  • 1 egg
  • 1/2 cup stale breadcrumbs
  • 1/3 cup chopped flat-leaf parsley
  • 2/3 cup finely grated parmesan
  • 2 tbsp olive oil
  • 1 cup tomato pasta sauce
  • 6 long soft bread rolls
  • 60 g baby rocket leaves
  • 1 tsp balsamic vinegar (optional)


  • 1
    Combine mince, egg, breadcrumbs, parsley and half the parmesan in a bowl. Roll tablespoons of mixture into 24 meatballs.
  • 2
    Heat oil in a large, deep non-stick frying pan over medium heat. Cook meatballs, turning, for 10 minutes or until browned and cooked through.
  • 3
    Add pasta sauce to pan. Bring to a simmer.
  • 4
    Split rolls lengthways from the top, without cutting all the way through. Spread sides with sauce.
  • 5
    Combine rocket and vinegar in a small bowl. Divide salad among rolls.
  • 6
    Fill each roll with four meatballs and scatter with remaining parmesan.


Meatballs can be prepped to step 4 and refrigerated 2 days before.