How to Make Meatball Sub

Ingredients

• 65 g Bakers Delight Wholemeal Long Roll or gluten-free roll
• 50 g iceberg lettuce, torn
• 4 slices tomato
• 1 Tbsp grated reduced-fat cheese

• 80 g extra-lean beef mince
• 1 Tbsp dried multigrain breadcrumbs or gluten-free breadcrumbs
• ½ tsp dried oregano
• 1 egg yolk (from 50 g egg)
• Freshly ground black pepper to season
• Olive oil cooking spray

• 1 tomato, chopped
• 1 clove garlic, crushed
• 0.33 Cup (80 ml) water

1. Preheat oven to 190°C (fan-forced). Line a small oven tray with baking paper. To make meatballs, put mince, breadcrumbs, oregano and egg yolk in a small bowl. Season with pepper. Using your hands, mix well to combine. Shape mixture into 4 even-sized meatballs.
2. Spray a small non-stick frying pan with cooking spray and heat over a medium-high heat. Add meatballs and cook, turning occasionally, for 2-3 minutes or until well browned. Transfer to prepared tray and bake for 5 minutes or until meatballs are just cooked through.
3. Meanwhile, to make tomato sauce, put tomato, garlic and water in a small saucepan. Cover and bring to a simmer over a high heat. Reduce heat to medium and cook, covered, for 5 minutes or until tomato breaks down and forms a thick sauce. Mash with a fork, if you like.
4. Split roll in half and put lettuce and tomato on base. Arrange meatballs on top. Spoon over tomato sauce and sprinkle with cheese. Add roll top and serve.