Tuscan Meatball Subs

Here’s a no-fuss, flavour-packed meatball sub recipe using my Tuscan Seasoning, full of

rustic herbs, garlic and just the right amount of warmth. Great for a weekend lunch or an easy midweek dinner.

For a fiery sub sub, replace the Tuscan seasoning for my award winning Firecracker rub

Serves: 4

Prep time: 15 mins

Cook time: 30 mins

what you need

For the meatballs:

• 250g beef & 250g pork mince

• 1 small onion, finely diced

• 2 garlic cloves, minced

• 1 egg

• ½ cup fresh breadcrumbs

• 1½ tbsp Smokey Joe’s Tuscan Seasoning

• Salt and pepper to taste

• Olive oil for frying

  
  

For the sauce:

• 1 tbsp olive oil

• 1 garlic clove, minced

• 400g tin crushed tomatoes

• 1 tsp Smokey Joe’s Tuscan Seasoning

• Salt and pepper to taste

• 1 tsp sugar (optional, to cut acidity)

  
  

For the subs:

• 4 soft rolls or sub buns

• 1½ cups grated mozzarella or provolone

• Fresh parsley or basil (optional)

  
  

what to do

1. Make the meatballs: In a large bowl, mix the mince, onion, garlic, egg, breadcrumbs, Tuscan seasoning, salt and pepper. Roll into balls (about golf ball size). You’ll get around 16.

2. Brown the meatballs: Heat a splash of olive oil in a large pan. Brown the meatballs in batches until golden on the outside. Don’t cook them through yet. Set aside.

3. Make the sauce:In the same pan, add a touch more oil and sauté the garlic for 30 seconds. Pour in the crushed tomatoes, Tuscan seasoning, salt, pepper and sugar (if using). Simmer for 10 minutes.

4. Simmer the meatballs: Return the meatballs to the pan. Simmer gently in the sauce for another 15–20 minutes, until cooked through and the sauce has thickened.\

   
   

5. Build the subs:

   Split the rolls without cutting all the way through. Load with meatballs and plenty of sauce. Top with cheese.

6. Melt the cheese: Pop the subs under the grill (or in a hot oven) until the cheese is melted and bubbling.

7. Serve hot, with a few herbs on top if you’re feeling fancy. Cold beer optional.