Veal Meatball Sub

  • Prep Time : 10 Minutes
  • Cooking Time : 10 Minutes

500g Three River Farms veal mince

2 cloves garlic, crushed

1/2 red onion, finely diced

2 tbsp parsley leaves, finely chopped + extra leaves, to serve

1 tbsp olive oil

4 long crusty bread rolls, split

80g baby rocket leaves + extra, to serve

2 small zucchini, peeled into ribbons

2/3 cup tomato and garlic pasta sauce, warmed

1/4 cup (20g) parmesan cheese, shaved

Lemon wedges, to serve


Place mince, garlic, onion and parsley in a large bowl. Season and mix to combine. Roll tablespoons of mince mixture into balls. Repeat to make 16 meatballs.

Heat oil in a large non-stick frypan over medium-high heat. Cook meatballs for 4-5 minutes or until browned and cooked through. Set meatballs aside on a plate.

Fill rolls with rocket, zucchini and meatballs. Top with pasta sauce and parmesan. Serve with extra rocket and lemon wedges.


Tips to make your own roast tomato sauce

Prick 250g cherry tomatoes with a fork.

Place on a baking tray with 1 clove crushed garlic and sprinkle with thyme leaves.

Spray lightly with olive oil, season, toss to coat and roast for 20 minutes or until soft.

Place in a bowl with 2 tablespoons water.

Season to taste and stir to combine.

Oh, so good



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