Sack off subway, this is the real deal.
The milk soaked bread is key in the meatballs - don't skip this step!
COOKING TIME (INCLUDES PREPARATION TIME): 45 MINUTES
500g Beef Mince - £2.41
500g Pork Mince - £1.89
Fennel Seeds - £0.85
Fresh White Bread - £0.50
1 Pint of Milk - £0.45
1 Brown Onion - £0.16
Garlic - £0.30
500g Passata - £0.35
1 Ball Mozzarella - £0.47
3 Eggs - £0.89
1 Large Ciabatta Loaf - £1.00
Bunch of Parsley - £0.70
Total Cost - £9.97 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
First up, make your meatballs. Start by placing 120 grams of fresh white bread (without crusts) in a bowl. Pour enough milk over the bread so that it is covered, and then leave to soak and absorb.
Into a large bowl, add your pork and beef mince, a finely diced onion, 2 cloves of grated garlic, a large handful of parsley, 2 teaspoons of ground fennel seeds, 3 egg yolks, a good sprinkle of salt and pepper, and your milk soaked bread. Mix everything together with your hands.
Divide the mixture into 12 balls.
Place a frying pan on a medium-high with a good glug of vegetable oil. When the oil is hot, place your balls into the pan. After 3-4 minutes, turn the balls. Keep turning the balls until they are brown on all sides. At this point, remove the balls from the pan, and place them on a plate to relax.
Wipe out the pan, and then place back on the heat. Fry two cloves of finely chopped garlic for 1 minute, and then add 500g of passata and a glass of water. Season with salt and pepper, and then add a large handful of chopped parsley. Mix everything together, and allow the sauce to simmer until it has thickened.
At this point, reintroduce the meatballs to the pan. Turn the balls around in the sauce, and leave to cook over a medium heat for 7 more minutes, bathing the balls regularly.
Assembly time. Cut a large ciabatta loaf in half lengthways, and spoon over some of your marinara sauce onto the bottom half. Then add the meatballs, and cover them with the remaining sauce. Lay a thin slice of mozzarella over each ball, sprinkle over a bit more ground fennel seed, and place the sub under a grill for 7 minutes or until the cheese has melted. Place the top half over the sub in the oven as well so it can toast.
When the cheese has melted, remove the sub and place on a board. Take the top half of the loaf and give it a good drizzle of olive oil. Place it on top of the meatballs, carve it up and enjoy!