Try this easy Mushroom meatball Sub. Create this sandwich recipe as a no-fuss dinner idea and top your meatballs recipe with cheese for extra flavour. Make extra and freeze meatballs to use for another recipe.
Meatballs
Ingredients
400g Button, Cup or Flat Mushrooms
3 green onions, chopped
1 teaspoon dried Italian herbs
400g pork mince
1 egg
1 cup fresh breadcrumbs
Vegetable oil, for cooking
Method
Finely chop mushrooms and onions by hand or in a food processor. Heat 1 tablespoon oil in a large non-stick frying pan over high heat. Add the mushrooms and onions and cook, stirring for 8 minutes until all of the moisture has evaporated. Stir in herbs. Set aside to cool for 10 minutes. (mixture must be cool - you can not add warm mushrooms to cold mince mixture). Drain any excess moisture and transfer to a bowl. Wipe pan clean
Add mince, egg and breadcrumbs to mushroom mixture. Mix until well combined. Shape tablespoons of mixture into balls with damp hands. Place onto a lined tray. Cover and chill for 1 hour until firm. (Or freeze for later use)
Heat oil in same pan over medium heat. Cook meatballs in 2 batches for 8-10 minutes, shaking pan often until browned and cooked through
Tips & Hints
Mixture makes about 30 meatballs. Freeze remaining for a later date.
Subs
Ingredients
4 Vietnamese rolls or 1 long baguette, cut into 4, halved, toasted
1 Tsp Mayonnaise
1 carrot, shredded, using a julienne peeler
1 cup shredded iceberg lettuce
1 cup grated tasty cheese
Method
Spread baguette with mayonnaise. Top base with carrot, lettuce and cheese. Top with meatballs
