Pork Mince Subs
Sink your teeth into this tasty sandwich. Filled with homemade pork meatballs, oozy cheese, a quick homemade chutney, and baby spinach leaves, it’s a tasty dinner idea. You can make and cook the meatballs in advance and reheat so all you have to do is a quick assembly job if you’re in a hurry to get dinner on the table.
How long will it take?
45 minutes
What’s the serving size?
Serves 4
What do I need?
- 1 kg pork mince
- 1 egg, beaten
- ¾ cup breadcrumbs
- ½ bunch flat leaf parsley, chopped
- 4 tbsp olive oil, divided
- 1 small red onion, roughly chopped
- 4 tomatoes, roughly chopped
- 1 red capsicum, seeds removed, roughly chopped
- 2 cloves garlic, minced
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- Crusty baguette, to serve
- Baby spinach leaves, to serve
- 1 cup grated mozzarella, to serve
How do I make it?
- Add pork mince, egg, breadcrumbs, and parsley to a bowl and mix to combine. Form mixture into meatballs using about 1 tablespoon per ball. Refrigerate for 30 minutes.
- Meanwhile, make chutney by adding 1 tablespoon olive oil to a frying pan over medium heat. Add onion and cook until softened, then add tomatoes and capsicum and cook until they have broken down and are very soft. Add garlic, brown sugar, vinegar, salt, and pepper and cook, stirring frequently for 5 minutes. Remove from heat and set aside to cool (this can also be served warm if you prefer).
- Cook meatballs by adding half the remaining olive oil to a frying pan over medium-high heat. Add half the meatballs and cook for 8-10 minutes, turning, until cooked through. Repeat with remaining meatballs.
- To serve, slice baguette and add spinach leaves. Top meatballs with mozzarella and grill until the cheese has melted. Add meatballs to baguette and top with chutney.
