Spicy meatball subs recipe
Use leftover fennel spiked pork meatballs and tomato sauce in this spicy sub sandwich recipe. Ciabatta bread is topped with chipotle laced sauce with beans, fresh avocado, meatballs, coriander and plenty of fresh green salad in this midweek dish.
See method- Serves 4
- 10 mins to prepare and 10 mins to cook
- 730 calories / serving
Ingredients
- 4 ciabatta rolls or individual baguettes
- 1 large clove of garlic, peeled
- 20 leftover pork meatballs with tomato sauce
- 1 tbsp chipotle paste
- 400g cannellini beans
- 2 x 240g reduced-fat mozzarella balls, drained and sliced
- 1 red chilli, sliced
- 1 red onion, peeled and thinly sliced
- 1 avocado, cut into cubes
- 30g each of rocket and coriander, to serve
Each serving contains
- Energy
- 580kJ 730.0kcal
- Fat
- 29g
- Saturates
- 9g
- Salt
- 1.8g
- Sugars
- 12g
of the Reference intake
Carbohydrate 71.7gProtein 43.8gFibre 10.2g
Method
- Preheat the oven to gas 6, 220C, fan 200C. Slice open the ciabattas and place on a baking tray, under the grill for 2 mins until just toasted.
- Remove from the grill and, while the bread is still warm, rub gently with the garlic. Remove the meatballs from the sauce and set aside. Stir the chipotle paste and cannellini beans into the tomato sauce, then divide the bean sauce over the bread base and top with the meatballs. Divide the mozzarella between them, then sprinkle over the chilli and red onion. Bake in the oven for 10 mins until the cheese has melted and the meatballs are hot.
- Remove and top with avocado, rocket and coriander to serve.
- Cook once, eat twice tip: Use leftovers from our Pork and fennel meatballs to make this recipe.
- See more Pork recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
