Mega meatball sub

Name: Mega meatball sub
Total time: 1 h
Yield: 6
Ingredients: olive oil; 1 small potato; 500 g minced higher-welfare pork shoulder; 500 g quality minced beef; 4 sprigs of fresh rosemary; 6 submarine rolls; red wine vinegar; 100 g Red Leicester cheese; 50 g watercress; 2 red onions; 1 bulb of fennel; 1 heaped tablespoon plain flour; 100 ml porter or stout; 1 litre quality organic chicken stock; 1 tablespoon HP sauce; 1 tablespoon tomato ketchup; 1 tablespoon Worcestershire sauce; 1 teaspoon English mustard; 1 tablespoon mango chutney

Loaded with cheese & lashings of gravy

“This gorgeous comfort food dish is super-easy to put together and delivers big on the flavour front. You end up with a mega tray of oozy cheese-topped meatballs in thick, delicious gravy, ready to be spooned into warm subs. The best bit? There’ll be enough of that amazing gravy left for some epic dunking as you tuck in. ”

Serves 6

Cooks In1 hour

DifficultyNot too tricky

Beef Father's day Bonfire night recipes Meatball Pork Minced beef

Nutrition per serving

Calories 691 35%
Fat 32.6g 47%
Saturates 14.2g 71%
Sugars 10.2g 11%
Salt 2.3g 38%
Protein 49.7g 99%
Carbs 46.7g 18%
Fibre 4.4g -

Of an adult's reference intake

Jamie's Friday Night Feast Cookbook

By Jamie Oliver

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Ingredients

olive oil
1 small potato
500 g minced higher-welfare pork shoulder
500 g quality minced beef
4 sprigs of fresh rosemary
6 submarine rolls
red wine vinegar
100 g Red Leicester cheese
50 g watercress
GRAVY
2 red onions
1 bulb of fennel
1 heaped tablespoon plain flour
100 ml porter or stout
1 litre quality organic chicken stock
1 tablespoon HP sauce
1 tablespoon tomato ketchup
1 tablespoon Worcestershire sauce
1 teaspoon English mustard
1 tablespoon mango chutney

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Jamie's Friday Night Feast Cookbook

By Jamie Oliver

Buy now!

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Method

Preheat the oven to 200ºC/400ºF/gas 6. Lightly oil a large roasting tray.
Peel and coarsely grate the potato, then place in a bowl with the minced pork and beef. Scrunch together, then use wet hands to divide and roll the mixture into 21 balls, each slightly larger than a golf ball. Reserving 3, place the rest in the prepared roasting tray and set aside.
To make the gravy, peel the onions, trim the fennel, then finely chop both and place in a large pan on a medium heat with 1 tablespoon of oil. Cook for 10 minutes, or until softened, stirring occasionally.
Break in the 3 reserved meatballs, then cook for a further 10 minutes on a high heat, or until dark golden. Stir in the flour for 2 minutes, then add the porter and leave to cook away.
Pour in the stock, stir in the remaining gravy ingredients, then bring to the boil. Reduce to a simmer for 20 minutes, or until thick and glossy.
Meanwhile, season the tray of meatballs with sea salt and black pepper, then cook in the oven for 20 to 25 minutes, or until golden and cooked through.
Transfer the tray to a medium heat on the hob, pour over the gravy, add the rosemary sprigs and simmer for a few minutes while you warm the rolls in the cooling oven.
Stir a splash of vinegar into the gravy, then grate over the cheese and turn off the heat.
Slice open the rolls, then spoon in the cheesy meatballs and gravy. Top with pinches of watercress, and serve with any leftover gravy for dunking. Epic!