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Meatball gravy sub

A chunky beef sandwich that'll fill you right up. Melting slices of cheddar cheese, lashings of gravy and garlicky meatballs

  • Prep: 10 mins
    Cook: 35 mins
  • Serves 1
  • Easy
  • Serves 1
  • Easy
  • Calories 751
  • Carbohydrates 56
  • Saturated Fat 14
  • Sugar 11
  • Protein 43
  • Fat 38
  • Fibre 6
  • Salt 1.8

Nutrition per serving

  • Calories 751
  • Carbohydrates 56
  • Saturated Fat 14
  • Sugar 11
  • Protein 43
  • Fat 38
  • Fibre 6
  • Salt 1.8

Ingredients

  • 1 tbsp olive oil
  • 1 onion, ½ finely chopped, ½ sliced
  • 1 garlic clove, crushed
  • 250g pack beef mince
  • ½ tbsp balsamic vinegar
  • 100ml beef stock
  • 1 tsp Worcestershire sauce
  • 1 large ciabatta roll
  • 2 slices mature cheddar
  • mixed leaves, to serve (optional)

Method

  1. Heat half the oil in a frying pan and add the finely chopped onion. Cook until softened and slightly browned, about 10 mins. Add the garlic and stir for 1 min. Set aside to cool a little. Put the mince in a large bowl and tip in the cooked onion and garlic. Season generously and mix together with your hands.

  2. Roll the mince into eight meatballs, then freeze half for another meal, if you like (defrost in the fridge before cooking). Heat oven to 200C/180C fan/gas 6. In the same pan, fry the meatballs with the remaining oil for 1-2 mins until browned.

  3. Transfer the meatballs to a roasting tin with the sliced onion, balsamic vinegar, stock and Worcestershire sauce. Bake for 20 mins until the meatballs are cooked and the onions are tender. Halve the ciabatta and bake for 2 mins to warm through.

  4. Pour some of the gravy and onions onto one side of the ciabatta, add the meatballs and layer over the cheese. Add more onion gravy to melt the cheese. Serve with mixed leaves, if you like.

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